Karakteristik Fisik dan Sensori Minuman Sari Buah Pedada

Physical and Sensory Characteristics of Pedada Juice

  • Dini Wulan Dari IPB
  • Dini Junita Program Studi Ilmu Gizi, Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi
Keywords: best formula, sugar, pedada, sensory, Sonneratia caseolaris

Abstract

Sonneratia caseolaris or known as Firefly Mangrove, or Mangrove Apple is an evergreen, tropical, commonly in Tanjung Jabung Barat, Jambi Province. The nutritional content in 100 g of pedada consists of 9.21% protein, 4.81% fat, 77.57% carbohydrates and 56.74 mg of vitamin C. The nutritional potential can be exploited through efforts to diversify food into fruit juice drinks. Knowing the characteristics of physical and sensory from pedada juice was the aim of this study. The effect of adding the proportion of pedada and sugar was P1 (pedada 150 g: 0% sugar), P2 (pedada 150 g: sugar 60%), P3 (pedada 150 g: 70% sugar), P4 (200 g of pedada: 0% sugar), P5 (200 g of pedada: 60% sugar) and P6 (200 g of pedada: 70% sugar). Data were statistically tested using two way ANOVA analysis. The results of the study of pedada juice with the composition of 200 g of pedada and the addition of 70% sugar had the best characteristics. The best physical characteristics of pedada fruit juice have a pH value of 3.20 (acid), viscosity 2.88 cp, and an L * 47.19 value (close to bright). The best sensory characteristics of pedada juice are the preferred color and odor, sweet and sour taste, liquid texture, overall acceptance is preferred. The use of 200 g of Pedada with 70% sugar can be applied in making the next pedada juice, but modification is needed to improve the color and odor.

Author Biography

Dini Wulan Dari, IPB

jurusan Ilmu Pangan, Fateta

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Published
2021-01-14