THE EFFECT OF PH OF NUTMEG JUICE ON REDUCING SUGAR CONTENT AND HARD CANDY TEXTURE

Abstract

ABSTRAK Penelitian pengaruh pH sari buah pala terhadap kandungan gula reduksi dan tekstur permen keras telah dilaksanakan. Tujuan penelitian adalah untuk melihat pengaruh pH terhadap kandungan gula reduksi dan tekstur dari permen pala, dan untuk mendapatkan permen keras buah pala yang memenuhi syarat SNI 3547.1-2008 khususnya kandungan gula reduksi. Penelitian menggunakan Rancangan Acak Kelompok, yang menjadi perlakuan adalah pH dari sari buah pala yatu: pH 3, pH 5, pH 6, dan pH 7. Kelompok perlakuan adalah jenis bahan lain yang ditambahkan ke sari buah pala yaitu: sari buah pala tanpa penambahan bahan lain; sari buah pala + minyak pala 0,5%; sari buah pala + potongan daging buah pala kering 0,5%; dan sari buah pala + minyak pala dan potongan daging buah pala kering 0,5%. Pengamatan utama dilakukan terhadap kadar gula reduksi dan tekstur permen pala terutama sifat lengket. Dilakukan juga pengujian mutu meliputi kadar air, kadar sukrosa, kadar abu, penampakan/warna, rasa dan bau. Data yang dihasilkan dianalisis menggunakan analisis varians dilanjutkan dengan uji beda Tukey. pH sari buah pala mempengaruhi kadar gula reduksi dan tekstur dari permen pala. Permen pala yang dibuat dari sari buah pala dengan pH 5 dan 6 menghasilkan permen pala dengan kadar gula reduksi 3,29% dan 3,18% (memenuhi syarat mutu gula reduksi permen keras SNI 3547.1-2008), dengan tekstur yang tidak lengket dan mudah digigit. Penambahan minyak pala dan potongan daging buah pala kering tidak mempengaruhi kadar gula reduksi dan tekstur dari permen pala. Kata kunci: Permen keras, pH, sari buah pala, tekstur. ABSTRACT Study on effect of nutmeg juice pH on reducing sugar content and texture of hard candy has been carried out. The aim of this study was to observe at the effect of pH on the reducing sugar content and texture of nutmeg candy, and to obtain hard nutmeg candy that met SNI 3547.1-2008 requirements specifically the reducing sugar content. A randomized block design were used, with variation of nutmeg juice pH: pH 3, pH 5, pH 6, and pH 7. The treatment group were divided by the type of material added to nutmeg juice, namely: nutmeg juice; nutmeg juice + nutmeg oil 0.5%; nutmeg juice + 0.5% dried nutmeg meat pieces; and nutmeg juice + nutmeg oil and 0.5% dried nutmeg pieces. The main observation was carried out on the reducing sugar levels and the texture of nutmeg candy especially stickiness. Quality testing includes water content, sucrose levels, ash content, appearance/color, taste and odor. The results were statistically analyzed by the analysis of variance to determine significant differences between the samples using the software Minitab 17 (specifically the reducing sugar parameters). The pH of nutmeg juice affects the reducing sugar levels and the texture of nutmeg candy. Nutmeg candy made from nutmeg juice with pH 5 and 6 produces nutmeg candy with reduced sugar content of 3.29% and 3.18% comply with SNI 3547.1-2008 hard candy requirements for reducing sugar quality, with a non-sticky texture and easily bitten. The type of material added to nutmeg juice does not affect the reducing sugar content and texture of nutmeg candy.