Konsentrasi Buah Mangga dan Buah Naga Terhadap Karakteristik Fisikokimia dan Organoleptik Serbuk Instan

Concentration of Mango Fruit and Dragon Fruit on Physicochemical and Organoleptic Characteristics of Instant Powder

  • Muh Arsyad Universitas Pohuwato
DOI: https://doi.org/10.30605/perbal.v10i3.2047
Keywords: buah naga, kadar air, mangga, serbuk instan

Abstract

Penelitian ini memiliki tujuan untuk mengetahui pengaruh konsentrasi penambahan buah mangga dan buah naga serta bagaimana tingakat penerimaan panelis terhadap uji organolepti terhadap serbuk instan. Jumlah perlakuan yang digunakan pada penelitian yaitu terdiri dari 4 perlakuan dan 3 kali dilakukan pengulangan, dengan parameter yang diamati yaitu vitamin C, kadar gula, kadar air, dan tingkat kesukaan panelis terhadap rasa, aroma warna dan tekstur pada serbuk instan buah mangga dan buah naga. Pengolahan data yang digunakan yaitu menggunakan metode Rancangan Acak Lengkap (RAL). Penelitian ini menunjukkan hasil bahwa penambahan buah mangga dan buah naga    dengan konsentrasi yang berbeda menyebabkan kandungan kadar air tertinggi terdapat pada perlakuan A1 (5.47%) da terendah pada perlakuan A4 (2.41%), untuk kadar gula tertinggi pada perlakuan A1 (79.13%) dan terendah pada perlakuan A4 (74.37%, dan untuk kadar vitamin C yang tertinggi terdapat pada perlakuan A4(0.19%) dan terendah pada perlakuan A1 (0.06%). Tingkat penerimaan panelis yang lebih disukai pada perlakuan A3 baik terhadap  rasa, aroma, warna dan tekstur pada  serbuk instan buah manga dan buah naga.

This study aims to determine the effect of the concentration of the addition of mango and dragon fruit and how the panelists' acceptance of the organoleptic test on instant powder. The number of treatments used in this study consisted of 4 treatments and 3 repetitions, with the parameters observed were vitamin C, sugar content, water content, and the panelists' preference for taste, aroma, color and texture in instant powder of manga fruit and dragon fruit. The data processing used is using Completely Randomized Design (CRD). This study showed that the addition of mango and dragon fruit with different concentrations caused the highest water content in treatment A1 (5.47%) and the lowest in treatment A4 (2.41%), for the highest sugar content in treatment A1 (79.13%) and the lowest was in treatment A4 (74.37%, and the highest levels of vitamin C were found in treatment A4 (0.19%) and the lowest was in treatment A1 (0.06%). The panelists' preferred level of acceptance in the A3 treatment was good for the taste, aroma, color and texture of the instant powder of manga fruit and dragon fruit.

Downloads

Download data is not yet available.

References

Arsyad M, dan H. Abay. (2020). Karakterisasi kimia dan organoleptik selai dengan kombinasi buah naga merah (Hylocereus polyrhizus) dan buah sirsak (Annona muricata). Perbal: Jurnal Pertanian Berkelanjutan. Volume 8 Nomor 3, 141-152.

Dinas Pertanian Pohuwato. (2020). Data Produksi Mangga dan Buah Naga.

Harvey, Friska I.W., J. Janwar dan A. Kusmiati. (2009). Trend produksi dan prospek pengembangan komoditas buah naga Di Kabupaten Jember. Jurnal Sosial Ekonomi Pertanian Vol. 3 No. 2. Fakultas Pertanian, Universitas Jember. Jember.

Kamsiati, E. (2006). Pembuatan bubuk sari buah tomat (Licopersicon esculentum Mill.) dengan metode “foam-mat drying”. Jurnal Teknologi Pertanian. Vol. 7 No. 2. Balai Pengkajian Teknologi Pertanian Kalimantan Tengah. Jawa Tengah.

Karinda M, Fatimawali, dan Citraningtyas G. (2013). Perbandingan hasil penetapan kadar vitamin C mangga dodol dengan menggunakan metode spektrofotmetri UV-Vis dan lodimetri. Jurnal Ilmiah Farmasi UNSRAT. 2 (1), 86-89.

Kristanto, D. (2008). Buah Naga: Pembudidayaan di Pot dan di Kebun. Penebar Swadaya. Jakarta.

Nilasari, Agustin N, J.B. Suwasono Hendy, T. Wardiyati. (2013). Identifikasi keragaman morfologi daun mangga (Mangifera indica L.) pada tanaman hasil persilangan antara varietas arumanis143 dengan podang urang umur 2 tahun. Jurnal Produksi Tanaman. 1(1):61-69.

Pracaya. (2008). Bertanam Mangga. PT Penebar Swadaya. Jakarta.

Rahmalia, S. (2013). Studi Penetapan Kadar Kandungan Vitamin C pada Beberapa Macam Buah Mangga (Mangifera indica L.) yang Beredar di Kota Medan Secara Volumetric dengan 2,6-Diklorofenol Indofenol. Skripsi. Fakultas Farmasi. Universitas Sumatera Utara.

Setyadjit, Widaningrum dan P. Sulusi. (2005). Agroindustri Puree Mangga : Mengatasi Panen Berlimpah. Warta Penelitian dan Pengembangan Pertanian. 27 (5):4-5.

SNI 01-2891-1992. Cara Uji Makanan dan Minuman. Badan Standardisasi Nasional (BSN). Jakarta.

SNI 01-2892-1992. Cara Uji Gula. Badan Standardisasi Nasional (BSN). Jakarta.

SNI 01-4320-1996. Tentang Syarat Mutu Serbuk Minuman Instan. Badan Standardisasi Nasional (BSN). Jakarta.

Sudarmadji, S., Haryono., Suhardi. (2003). Analisa Bahan Makanan dan Pertanian. Liberty. Yogyakarta.

Yuliawaty, S. Tresna & S. H. Wahono. (2014). Pengaruh lama pengeringan dan konsentrasi maltodekstrin terhadap karakteristik fisik kimia dan organoleptik minuman instan daun mengkudu. Jurnal Pangan dan Agroindustri Vol. 3 No 1 p.41-52. Jurusan Teknologi Hasil Pertanian, FTP Universitas Brawijaya Malang.

Published
26-10-2022
Issue
Vol. 10 No. 3 (2022): PERBAL: Jurnal Pertanian Berkelanjutan
Section
Articles

Copyright (c) 2022 Muh Arsyad arsyad

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

In submitting the manuscript to the journal, the authors certify that:

  • They are authorized by their co-authors to enter into these arrangements.
  • The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
  • That it is not under consideration for publication elsewhere,
  • That its publication has been approved by all the author(s) and by the responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
  • They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
  • They agree to the following license and copyright agreement.

License and Copyright Agreement

Authors who publish with Onoma Journal: Education, Languages​​, and Literature agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.