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All Journal Jurnal Ilmiah Wahana Pendidikan Advances In Social Humanities Research
Syarifah, Dinda Lailatus
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The Effect of the Use of Jackfruit Juice (Artocarpus heterophyllus) in the Making of Cendol on Physical Properties and Sensory Quality Syarifah, Dinda Lailatus; Sachriani, Sachriani; Ngurah S, I Gusti Ayu
Advances In Social Humanities Research Vol. 3 No. 6 (2025): Advances In Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v3i6.452

Abstract

This research aims to analyze the effect of using jackfruit juice (Artocarpus heterophyllus) in the production of cendol on its physical characteristics and sensory quality. The background of the research stems from the high use of synthetic colorants in cendol, which may pose health risks. Jackfruit juice was chosen due to its content of natural carotenoid pigments that can serve both as a coloring agent and as a source of the fruit's distinctive aroma and flavor. The research was conducted at the Food Processing Laboratory and the Laboratory of Food Material Engineering and Analysis, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. This experimental study employed a Completely Randomized Design (CRD) with three treatment levels of jackfruit juice concentration (50%, 60%, and 70%). Physical tests included measurements of color and chewiness, while sensory evaluation—covering color, aroma, taste, surface texture, and chewiness—was conducted using a hedonic test by semi-trained panelists. Statistical hypothesis testing using ANOVA showed that the addition of jackfruit juice had no significant effect on physical characteristics, with color values ranging from 30.78 to 33.00 and chewiness from 9.83 to 15.5. Sensory quality testing using the Kruskal-Wallis test revealed a significant effect on the color attribute, with further analysis using Tukey’s test indicating that the 70% concentration was most preferred. No significant differences were found in other sensory aspects. It can be concluded that jackfruit juice can serve as a natural coloring and flavoring agent that enhances the physical and sensory quality of cendol.
Pengaruh Penggunaan Sari Buah Nangka (Artocarpus Heterophyllus) Pada Pembuatan Cendol Terhadap Nilai Ph, Daya Serap Dan Mutu Sensoris Syarifah, Dinda Lailatus; Sachriani, Sachriani; Ngurah S, I Gusti Ayu
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 3.B (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan sari buah nangka (Artocarpus heterophyllus) pada pembuatan cendol terhadap sifat fisik dan mutu sensoris. Latar belakang penelitian ini didasari oleh tingginya penggunaan pewarna sintetis dalam cendol yang berisiko bagi kesehatan. Sari buah nangka dipilih karena mengandung pigmen alami karotenoid yang dapat berfungsi sebagai pewarna sekaligus menambah aroma dan rasa khas buah. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan serta Laboratorium Rekayasa dan Analisis Bahan Pangan, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Kelompok (RAK), terdiri dari tiga perlakuan konsentrasi sari buah nangka (50%, 60%, dan 70%). Nilai pH, uji daya serap sedangkan uji mutu sensoris mencakup warna, aroma, rasa, tekstur permukaan dan kekenyalan menggunakan metode hedonik oleh panelis agak terlatih. Hasil penelitian uji hipotesis statistik dengan uji Anova menunjukkan bahwa pengunaan sari buah nangka berpengaruh signifikan terhadap nilai pH yaitu dengan rentang 4,20 – 5,55 serta uji daya serap dengan kisaran 7,31 – 10,34. Uji hipotesis statistik mutu sensoris dengan uji Kruskall Wallis menunjukkan bahwa penggunaan sari buah nangka berpengaruh signifikan terhadap aspek warna dan terdapat perbedaan nyata yang dilanjutkan Uji Tuckey’s dengan persentase 70% yang paling terbaik sedangkan aspek lainnya yaitu rasa, aroma, tekstur permukaan dan kekenyalan tidak terdapat perbedaan nyata yang signifikan. Simpulan dari penelitian ini adalah sari buah nangka dapat digunakan sebagai pewarna dan perisa alami yang meningkatkan kualitas fisik dan sensoris cendol secara signifikan.
Co-Authors Ngurah S, I Gusti Ayu Sachriani, Sachriani