Chemical Analysis of Kawista Fruit-Based Rujak Seasoning as a Traditional Local Fruit Food Product - Masrura Hayati; Cut Afrinanda; Saniar Fauza (Jurnal Sains Pertanian, 2025)
Penelitian ini bertujuan untuk menganalisis kualitas kimia dan sensori bumbu rujak berbasis buah kawista (Limonia acidissima) sebagai inovasi pangan tradisional berbasis bahan lokal. Kawista dipilih karena kandungan bioaktifnya, seperti flavonoid, tanin, asam organik, dan gula alami, yang berkontribusi pada cita rasa khas serta manfaat kesehatan. Parameter kimia yang dianalisis meliputi kadar air, total gula, total asam, dan pH, sedangkan parameter sensori mencakup uji hedonik terhadap rasa, aroma, tekstur, dan warna. Penelitian menggunakan Rancangan Acak Kelompok dengan dua faktor, yakni jenis gula merah (aren, kelapa, tebu) dan konsentrasi kawista (2%, 4%, 6%, 8%, 10%, 12%). Hasil menunjukkan bahwa gula aren memberikan stabilitas terbaik pada kadar gula, pH, dan tekstur, serta menghasilkan nilai hedonik tertinggi, khususnya pada konsentrasi kawista 8%. Sebaliknya, gula tebu menunjukkan performa terendah, terutama pada konsentrasi tinggi, akibat ketidakstabilannya terhadap asam organik. Studi ini menegaskan potensi gula aren sebagai bahan utama dalam pengembangan bumbu rujak berbasis kawista. Penelitian ini mendukung diversifikasi pangan berbasis buah lokal, sekaligus memberikan peluang inovasi produk tradisional yang mampu bersaing di pasar lokal dan global. This study aims to analyze the chemical and sensory qualities of rujak seasoning based on kawista fruit (Limonia acidissima) as an innovative traditional food product utilizing local ingredients. Kawista was selected for its bioactive compounds, such as flavonoids, tannins, organic acids, and natural sugars, which contribute to its unique flavor and health benefits. The chemical parameters analyzed included moisture content, total sugar, total acidity, and pH, while sensory parameters encompassed hedonic tests for taste, aroma, texture, and color. The research employed a Randomized Block Design with two factors: types of palm sugar (aren, coconut, and cane) and kawista concentrations (2%, 4%, 6%, 8%, 10%, 12%). Results showed that aren sugar provided the best stability in sugar content, pH, and texture, and achieved the highest hedonic values, particularly at 8% kawista concentration. Conversely, cane sugar exhibited the lowest performance, especially at higher concentrations, due to its instability against organic acids. This study underscores the potential of aren sugar as the primary ingredient in developing kawista-based rujak seasoning. It supports the diversification of local fruit-based foods and provides opportunities for innovative traditional products to compete in local and global markets.