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Vita Novalin Lawalata
Universitas Pattimura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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The Effect of Honey Concentration on The Physicochemical and sensory Characteristics of Nutmeg Velva (Myristica fragrans Houtt Sophia Grace Sipahelut; Anugrah Ariq Amanulloh; Vita Novalin Lawalata
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.44610

Abstract

The development of nutmeg flesh into Velva products is an effort to increase the economic value of nutmeg flesh. The choice of honey to replace granulated sugar in making velva as a low-calorie sweetener and has functional value. The aim of this research was to determine the effect of adding honey on the physicochemical and sensory characteristics of nutmeg velva. The research design used was a completely randomized design with one factor, namely honey concentration with three treatment levels, namely: 30%, 40%, 50%. The parameters observed include total sugar content, water content, pH, total dissolved solids, sensory tests including aroma, color, texture and taste. The results showed that the addition of honey with different concentrations had a real influence on the physicochemical and sensory characteristics of velva nutmeg. The higher the honey concentration, the total sugar content, pH and total dissolved solids of the nutmeg velva increases, but the water content of the velva decreases. The physicochemical characteristics of the nutmeg velva produced include: total sugar content 18.20% - 20.25%, water content 77.04% - 80.56%, pH 3.65 - 3.84, total dissolved solids 22.33 – 26.53 °Brix. Meanwhile, the sensory characteristics include: aroma 5.03 – 6.03 (slight nutmeg velva aroma to nutmeg aroma), color 4.43 – 5.33 (light brown to brown), texture 5.83 – 6.43 (Velva nutmeg texture is close to soft to soft), and taste 10 – 5.83 (ordinary taste to sweet taste).
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ES KRIM DENGAN VARIASI MIINYAK ATSIRI DAGING BUAH PALA (Myristica fragrans Houtt) SEBAGAI PERISA ALAMI Sophia Sipahelut; Vita Novalin Lawalata; Meitycorfrida Mailoa; Cynthia G. C. Lopulalan
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/4ngf7m65

Abstract

Es krim merupakan produk olahan berbasis susu yang banyak digemari oleh berbagai kelompok usia karena cita rasanya yang khas. Meningkatnya kesadaran masyarakat terhadap pangan fungsional mendorong inovasi pengembangan es krim dengan penambahan perisa alami, salah satunya minyak atsiri dari daging buah pala (Myristica fragrans Houtt.). Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi minyak atsiri daging buah pala terhadap mutu kimia dan organoleptik es krim. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor, yaitu konsentrasi minyak atsiri daging buah pala dengan empat taraf perlakuan: D0 (0%), D1 (0,02%), D2 (0,05%), dan D3 (0,10%). Parameter yang dianalisis meliputi karakteristik kimia (kadar protein, lemak, abu, air, dan pH) serta karakteristik organoleptik (warna, rasa, aroma, dan tekstur). Hasil penelitian menunjukkan bahwa variasi konsentrasi minyak atsiri daging buah pala berpengaruh nyata terhadap kadar air, rasa, dan aroma es krim, namun tidak berpengaruh terhadap kadar protein, lemak, abu, pH, warna, dan tekstur. Karakteristik kimia es krim yang dihasilkan meliputi kadar protein 4,15–4,26%, kadar lemak 6,17–6,25%, kadar abu 0,64–0,75%, kadar air 64,38–64,60%, dan pH 6,41–6,48. Seluruh sampel memenuhi persyaratan mutu berdasarkan Standar Nasional Indonesia (SNI). Secara organoleptik, es krim memiliki warna putih, tekstur lembut, serta intensitas rasa dan aroma pala yang meningkat seiring peningkatan konsentrasi minyak atsiri. 
Co-Authors Anugrah Ariq Amanulloh Cynthia G. C. Lopulalan Meitycorfrida Mailoa Sophia Grace Sipahelut Sophia Sipahelut