Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Lucky Hartanti
Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Karakteristik Fisikokimia dan Organoleptik Gula Kelapa Serbuk dengan Penambahan Gum Arab sebagai Pengawet Nira pada Saat Penyadapan Anisya Jasmin Zahrani; Dwi Raharjo; Lucky Hartanti
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 5 No. 1 (2026): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v5i1.2561

Abstract

This study aimed to determine the effect of adding gum arabic as a natural preservative to coconut sap during tapping on the organoleptic characteristics of coconut sugar powder. Coconut sap is highly susceptible to fermentation due to microbial activity, which can reduce the sensory quality of the final product. Therefore, the use of gum arabic with antimicrobial properties is expected to maintain sap quality and improve the sensory attributes of coconut sugar powder. This study employed a Randomized Block Design (RAK) with a single factor, namely gum arabic concentration (0; 0.5; 1.0; 1.5; 2.0; and 2.5 g) with four replications. The observed organoleptic parameters included color, aroma, taste, and overall acceptability. Data were analyzed using the Kruskal–Wallis test at a 5% significance level. The results showed that the addition of gum arabic had no significant effect on aroma, but significantly affected color, taste, and overall acceptability. Increasing gum arabic concentration tended to produce a browner color, sweeter taste, and higher panelist preference. The best treatment was obtained at 2 g gum arabic, resulting in brown color, typical coconut sugar aroma, sweeter taste, and the highest overall acceptability.
Co-Authors Anisya Jasmin Zahrani Dwi Raharjo