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All Journal Jurnal Perikanan dan Kelautan Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Perikanan dan Kelautan
Maria Krisna Evania
Politeknik Tonggak Equator Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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Pembuatan Selai Buah Naga Merah (Hylocereus polyrhizus) Dengan Variasi Penambahan Stevia Evania, Maria Krisna; Ratiati, Ratiati; Deglas, Welly; Fransiska, Fransiska
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.24860

Abstract

Red dragon fruit (Hylocereus polyrhizus) is a leading horticultural commodity in West Kalimantan with high potential but limited shelf life, thus requiring product diversification such as jam processing. This study aimed to evaluate the effect of stevia addition on the chemical characteristics and quality of red dragon fruit jam. The main ingredient consisted of 200 g dragon fruit flesh processed with 50 g sugar, 3 g pectin, and 1 g citric acid under four treatments: control (without stevia), 0.5% stevia (V1), 0.75% stevia (V2), and 1% stevia (V3). Parameters observed included moisture content, total soluble solids, reducing sugar, and organoleptic properties. The results showed that moisture content ranged from 23.26–26.96%, with the lowest value obtained in V3 (23.26%). Total soluble solids were recorded between 23–24.6 °Brix, with V2 showing the highest value (24.6 °Brix). Reducing sugar decreased with increasing stevia concentration, from 13.53% (control) to 9.28% (V3). All treatments met the Indonesian National Standard (SNI) for jam, with a maximum allowable moisture content of 35%. The incorporation of stevia effectively reduced reducing sugar levels without significantly affecting total soluble solids, while producing a low-calorie jam potentially suitable for consumers with special dietary needs. Therefore, red dragon fruit jam sweetened with stevia can be considered a functional, value-added innovation that supports local food diversification and promotes healthy consumption trends.
The Effect of Protease Enzyme and Citric Acid Addition on the Organoleptic Properties of Catfish Head Milk Welly Deglas; Fransiska Fransiska; Maria Krisna Evania
Jurnal Perikanan dan Kelautan Vol. 31 No. 1 (2026): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.31.1.40-46

Abstract

This study evaluated the effects of combining protease enzyme dosages (0.5%, 1%, and 1.5%) with citric acid levels (0.1%, 0.3%, and 0.5%) on the organoleptic quality of catfish head milk, including color, aroma, taste, homogenization/clarity, and panelist acceptance. The product was formulated through enzymatic hydrolysis under controlled pH conditions and subsequently assessed using a sensory scoring scale. The results showed that the treatments significantly affected color (F = 4.13; p < 0.05), homogenization (F = 2.39; p < 0.05), and overall hedonic preference (F = 3.03; p < 0.05), but had no significant effects on aroma (F = 1.62; p > 0.05) or taste (F = 1.39; p > 0.05). Specifically, the best color was obtained at 0.5% protease and 0.5% citric acid (A1B3), while the highest homogenization occurred at 0.5% protease and 0.1% citric acid (A1B1). In terms of overall liking, the highest score was recorded at 1.5% protease and 0.5% citric acid (A3B3), followed by 0.5% protease and 0.3% citric acid (A1B2). However, when considering the balance among all attributes (color, aroma, taste, and homogenization), the combination of low protease with low to moderate citric acid levels (0.5% protease; 0.1–0.3% citric acid) provided the most stable performance, producing a relatively bright color, more acceptable flavor and aroma, and better physical stability. Overall, the enzymatic hydrolysis approach with moderate pH adjustment proved effective at enhancing sensory acceptance and offers a promising method for transforming low-value fish by-products into consumer-preferred functional food products
The Effect of Protease Enzyme and Citric Acid Addition on the Organoleptic Properties of Catfish Head Milk Welly Deglas; Fransiska Fransiska; Maria Krisna Evania
Jurnal Perikanan dan Kelautan Vol. 31 No. 1 (2026): February
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.31.1.40-46

Abstract

This study evaluated the effects of combining protease enzyme dosages (0.5%, 1%, and 1.5%) with citric acid levels (0.1%, 0.3%, and 0.5%) on the organoleptic quality of catfish head milk, including color, aroma, taste, homogenization/clarity, and panelist acceptance. The product was formulated through enzymatic hydrolysis under controlled pH conditions and subsequently assessed using a sensory scoring scale. The results showed that the treatments significantly affected color (F = 4.13; p < 0.05), homogenization (F = 2.39; p < 0.05), and overall hedonic preference (F = 3.03; p < 0.05), but had no significant effects on aroma (F = 1.62; p > 0.05) or taste (F = 1.39; p > 0.05). Specifically, the best color was obtained at 0.5% protease and 0.5% citric acid (A1B3), while the highest homogenization occurred at 0.5% protease and 0.1% citric acid (A1B1). In terms of overall liking, the highest score was recorded at 1.5% protease and 0.5% citric acid (A3B3), followed by 0.5% protease and 0.3% citric acid (A1B2). However, when considering the balance among all attributes (color, aroma, taste, and homogenization), the combination of low protease with low to moderate citric acid levels (0.5% protease; 0.1–0.3% citric acid) provided the most stable performance, producing a relatively bright color, more acceptable flavor and aroma, and better physical stability. Overall, the enzymatic hydrolysis approach with moderate pH adjustment proved effective at enhancing sensory acceptance and offers a promising method for transforming low-value fish by-products into consumer-preferred functional food products
Pembuatan Selai Buah Naga Merah (Hylocereus polyrhizus) Dengan Variasi Penambahan Stevia Evania, Maria Krisna; Ratiati, Ratiati; Deglas, Welly; Fransiska, Fransiska
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.24860

Abstract

Red dragon fruit (Hylocereus polyrhizus) is a leading horticultural commodity in West Kalimantan with high potential but limited shelf life, thus requiring product diversification such as jam processing. This study aimed to evaluate the effect of stevia addition on the chemical characteristics and quality of red dragon fruit jam. The main ingredient consisted of 200 g dragon fruit flesh processed with 50 g sugar, 3 g pectin, and 1 g citric acid under four treatments: control (without stevia), 0.5% stevia (V1), 0.75% stevia (V2), and 1% stevia (V3). Parameters observed included moisture content, total soluble solids, reducing sugar, and organoleptic properties. The results showed that moisture content ranged from 23.26–26.96%, with the lowest value obtained in V3 (23.26%). Total soluble solids were recorded between 23–24.6 °Brix, with V2 showing the highest value (24.6 °Brix). Reducing sugar decreased with increasing stevia concentration, from 13.53% (control) to 9.28% (V3). All treatments met the Indonesian National Standard (SNI) for jam, with a maximum allowable moisture content of 35%. The incorporation of stevia effectively reduced reducing sugar levels without significantly affecting total soluble solids, while producing a low-calorie jam potentially suitable for consumers with special dietary needs. Therefore, red dragon fruit jam sweetened with stevia can be considered a functional, value-added innovation that supports local food diversification and promotes healthy consumption trends.
Co-Authors Deglas, Welly Fransiska Fransiska Fransiska Fransiska Ratiati, Ratiati Welly Deglas