PENGARUH PENAMBAHAN GULA DAN SARI BUAH TERHADAP KUALITAS MINUMAN SERBUK DAGING BUAH PALA

Abstract

ABSTRAK Daging buah pala (Myristica fragrans Houtt) merupakan bagian dari buah pala yang beratnya sekitar 70% dari berat utuh, dan telah dimanfaatkan menjadi berbagai macam produk makanan.Tujuan penelitian ini ialah memanfaatkan daging buah pala untuk pembuatan serbuk instan dan mendapatkan formulasi minuman serbuk instan daging buah pala. Penelitian menggunakan metode percobaan dalam Rancangan Acak Lengkap (RAL), dengan perlakuan penambahan gula 90%, sari buah pala 10%; gula 80%: sari buah pala 20%; gula 70%, sari buah 30%; gula 60%; sari buah pala 40%; dan gula 50%: sari buah 50%. Pengamatan dilakukan menggunakan beberapa parameter pada SNI 01-4320-2004 yaitu kadar gula, kadar air, uji mikrobiologi berupa angka lempeng total dan coliform; uji pH, uji kelarutan, serta uji organoleptik terhadap rasa, aroma, dan penampakan. Hasil penelitian menunjukkan bahwa perlakuan variasi perbandingan penambahan gula dan sari buah memiliki pengaruh yang nyata terhadap kadar pH, kelarutan, dan parameter organoleptik yang meliputi rasa, aroma, dan penampakan, serta tidak memiliki pengaruh nyata terhadap kadar air. Serbuk instan daging buah pala memenuhi syarat mutu SNI 01-4320-2004 untuk parameter kadar air dan parameter mikrobiologi yang meliputi angka lempeng total dan coliform. Perlakuan terbaik didapat pada variasi penambahan gula 60%:sari buah 40% yang menghasilkan serbuk minuman instan dengan kadar gula 84,79%, kadar air 0,4%, kadar abu 0,53%, dan kadar kelarutan 99,89%, dengan uji organoleptik terhadap rasa, aroma, dan penampakan cenderung lebih disukai panelis dengan skor penilaian agak suka. Kata kunci: daging buah pala, serbuk instan daging buah pala ABSTRACT Meat of nutmeg (Myristica fragrans Houtt) is part of a nutmeg which weighs around 70% of the weight of the whole, and has been utilized in a wide variety of food products. The purpose of this research is to utilize the meat nutmeg powder for making of instant powder and formulation of instant powder. Research was undertaken using experimental methods in a completely randomized design (CRD), treatment applied were addition of 90% of sugar and 10% of nutmegfruit juice; 80% of sugar and 20% of nutmeg fruit juice; 70% of sugar and 30% of nutmeg fruit juice; 60% of sugar and40% of nutmeg fruit juice; and 50% of sugar and 50% of nutmeg fruit juice. Observations were made using several parameters in SNI 01-4320-2004 namely sugar content, moisture content, microbiological tests such as total plate count and coliform; pH test, solubility test and organoleptic test for flavor, aroma, and appearance. The results showed that treatment variation of added sugars and juice has a significant effect on pH, solubility, and organoleptic parameters which include taste, smell, and appearance, and did not have a significant effect on water content. Nutmeg instant powder met SNI 01-4320-2004 for water content parameters and microbiological parameters which include total plate count and coliform. The best treatment was obtained on the variation of the addition of 60% of sugarand 40% of nutmeg fruit juice that produces instant powder with sugar content of 84.79%, 0.4% of moisture content, 0.53% of ash content, and 99.89% of solubility levels. Organoleptic test for flavor, aroma, and appearance tend to be preferred by the panelists which score rather like.