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Journal : Warta AKAB

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Effects of addition of Sodium Benzoate of the Physicochemical Characteristic of Watermelon rind (Citrullus lanatus) Imas Solihat; Septilina Melati Sirait
Journal Warta AKAB Vol 45, No 2 (2021): Warta AKAB
Publisher : Politeknik AKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.434 KB) | DOI: 10.55075/wa.v45i2.24

Abstract

Watermelon rind is a food product that utilize wasted albedo waste. Generally, jam is gel or semi-dense so it has short shelf life. To make the jam more imperishable in storage, preservatives can be added in manufactured progress, one of the preservatives that can be used is sodium benzoate. This research aims to determine the effects of the addition of sodium benzoate on the physicochemical characteristics of watermelon rind jam. The results reveals that the formula of watermelon rind jam with the addition of sodium benzoate has physicochemical content that not much different apart from the one that isn’t added by sodium benzoate. The characteristics that were significantly different were only in viscosity, the jam with the addition of sodium benzoate (6400 cP) was greater than the jam without the addition of sodium benzoate (2900 cP). The selected formula will be tested by organoleptic (hedonic quality) with texture, taste, and aroma attributes with the results that the jam formula was well received by 30 panelists. The quality of watermelon rind jam is identified by color aspect with average score of 5.10 with good category that has brownish yellow color, by texture with average score of 5.10 with good category that has soft and fibrous textured, and by the taste with average score of 5,20 with good category that has sweet acidity taste. Keywords: Watermelon rinds, sensorics analysis
Skrining Fitokimia dan Pengaruh Cara Pengeringan Terhadap Kualitas Ekstrak Etanol Daging Buah Pala (Myristica fragrans Houtt) Septilina Melati Sirait; Riri Enriyani
Journal Warta AKAB Vol 45, No 2 (2021): Warta AKAB
Publisher : Politeknik AKA Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.729 KB) | DOI: 10.55075/wa.v45i2.42

Abstract

Telah dilakukan penelitian mengenai pengaruh cara pengeringan terhadap kualitas ekstrak etanol daging buah pala (Myristica fragrans Houtt). Cara-cara pengeringan yang dilakukan adalah pengeringan oven 40oC dan pengeringan langsung di bawah sinar matahari. Hasil uji fitokimia ekstrak daging buah tanaman pala diperoleh bahwa ekstrak daging buah pala mengandung senyawa alkaloid, flavonoid, saponin dan tannin. Analisis kualitas ekstrak etanol daging buah pala (Myristica fragrans Houtt) terdiri dari uji organoleptis, uji kadar air dan uji kadar abu. Dari hasil penelitian diperolah bahwa ekstrak etanol daging buah pala (Myristica fragrans Houtt) dari masing-masing proses pengeringan memiliki ekstrak kental, berwarna cokelat pekat dan bau khas pala. Kadar air daging buah pala dengan metode pengeringan oven sebesar 22,22 % sedangkan dengan metode pengeringan di bawah sinar matahari memiliki kadar air sebesar 3,3 %. Kadar abu daging buah pala dengan metode pengeringan oven sebesar 5,47 % sedangkan dengan metode pengeringan di bawah sinar matahari memiliki kadar abu sebesar 1,77 %.Kata kunci : Myristica fragrans Houtt; pengeringan; kadar air; kadar abu
Co-Authors Imas Solihat Lintannisa Rahmatia Nur Indah Riswati Riri Enriyani Rosalina Rosalina Shinta Damerys Sirait Tita Rosita