Kombinasi Waktu Pemasakan dan Suhu Penyimpanan terhadap Kualitas Produk Minuman Sari Buah Belimbing Wuluh (Averrhoa bilimbi L)

Noerycho Okta Harizal, Rahmat Fadhil, Zalniati Fonna Razali

Abstract


ABSTRAK Tanaman belimbing wuluh dikenal sebagai tanaman belimbing sayur. Buah belimbing wuluh mengandung vitamin C dan E yang cukup tinggi, yaitu 35 mg dan 0,15 mg, selain itu juga mengandung sejumlah vitamin B dan beragam jenis antioksidan, seperti flovonoid, lutein dan zeaxhantin, namun pemanfaatan buah belimbing wuluh masih dilakukan secara terbatas. Oleh karena itu, perlu dilakukan pengolahan untuk memanfaatkan potensi gizi yang terkandung di dalamnya. Salah satunya yaitu dengan mengolah buah belimbing wuluh menjadi minuman sari buah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial untuk mencari nilai pH, Vitamin C dan Total Padatan terlarut. Faktor P adalah waktu pemasakan yang terdiri dari tiga taraf yaitu P1 = 5 menit, P2 10 menit, dan P3 15 menit. Faktor T adalah suhu penyimpanan yang terdiri dari 2 taraf yaitu: T1 = suhu ruang 27 C dan T2 = suhu dingin 4 C. Setiap perlakuan diulang sebanyak 3 kali, sehingga didapat 18 satuan percobaan. Hasil penelitian menunjukkan bahwa perlakuan waktu pemasakan (P) berpengaruh nyata (P≤0,05) terhadap nilai pH, Vitamin C dan Total Padatan Terlarut, tapi tidak berpengaruh nyata terhadap suhu penyimpanan (T) dan begitu juga dengan nilai antara perlakuan waktu pemasakan dan suhu penyimpanan (PT). Rata-rata pH minuman sari belimbing wuluh berkisar antara 2.80-3.07, total padatan terlarut (TPT) berkisar antara 5.167-5.683 Brix, dan Vitamin C berkisar antara 0.533-0.433 mg. Dari hasil uji sensori yang telah dilakukan, panelis lebih menyukai minuman sari buah belimbing wuluh di suhu ruang selama 1 jam. Pada suhu ruang skor yang didapat berkisar antara 0.88-0.98 sedangkan pada suhu dingin penyimpanan selama 1 jam nilai skor yang didapatkan berkisar antara 0.84-0.95. Nilai skor disuhu ruang mendapatkan skor tertinggi yaitu 0.98 dari pada disuhu dingin. Minuman belimbing wuluh lebih disukai pada penyimpanan di suhu ruang dibandingkan di suhu dingin.

 

ABSTRACT The plant (Averrhoa bilimbi L.) contains vitamins C and E which are quite high, namely 35 mg and 0.15 mg. Bilimbi wuluh also contains B vitamins and various types of antioxidants, such as flavonoids, lutein and zeaxhantin, but the use of star fruit is still limited. Therefore, it is necessary to carry out processing to take advantage of the nutritional potential contained in it. One of them is by processing wuluh starfruit into fruit juice drinks. This study used a factorial completely randomized design (CRD) to find the value of pH, Vitamin C and Total Dissolved Solids. The P factor is the cooking time which consists of three levels, namely P1 = 5 minutes, P2 10 minutes, and P3 15 minutes. The T factor is the storage temperature which consists of 2 levels, namely: T1 = room temperature 27°C and T2 = cold temperature 4°C. Each treatment was repeated 3 times, so 18 experimental units were obtained. The results showed that the treatment cooking time (P) had a significant effect (P≤0.05) on the value of pH, Vitamin C and Total Dissolved Solids, but did not significantly affect the storage temperature (T) and so was the value between treatment and temperature ( PT). The result of further test was that the pH value ranged from 2.80-3.07, the value of Total Dissolved Solids (TPT) ranged from 5.167-5.683°Brix, and the value of Vitamin C ranged from 0.533-0.433mg. From the results of the sensory tests that have been carried out, the panelists prefer to drink star fruit juice at room temperature for 1 hour. At room temperature the scores obtained ranged from 0.88-0.98 while at cold temperatures storage for 1 hour the scores obtained ranged from 0.84-0.95. The score at room temperature got the highest score, which was 0.98 than at cold temperature. Wuluh starfruit drink is preferred for storage at room temperature compared to cold temperatures.


Keywords


belimbing wuluh (Averrhoa bilimbi L), penyimpanan, sari buah, simple additive weighting (SAW), total padatan terlarut, pH, vitamin C ; bilimbi (Averrhoa bilimbi L.), storage, fruit juice, simple additive weighting (SAW), total dissolved solids, pH, vitami

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DOI: https://doi.org/10.17969/jimfp.v7i2.20158

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Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@unsyiah.ac.id