APLIKASI METODE OSMOSIS PADA PEMBUATAN SARI BELIMBING WULUH (Averrhoa bilimbi L.) DENGAN TAMBAHAN PEWARNA BUNGA MEXICAN PETUNIA (Ruellia simplex)
DOI:
https://doi.org/10.21776/ub.jtp.2021.022.02.7Keywords:
Belimbing Wuluh, Ekstraksi Osmosis, Mexican petunia, Sari BuahAbstract
                       ABSTRAK
Â
Belimbing wuluh dapat dimanfaatkan menjadi sari buah dengan metode ekstraksi osmosis. Namun, warna sari buah belimbing wuluh kurang menarik sehingga perlu ditambahkan pewarna alami yang berasal dari bunga Mexican petunia yang mengandung antosianin. Tujuan penelitian adalah untuk mengetahui pengaruh proporsi buah : bunga dan lama osmosis untuk mendapatkan sari buah belimbing wuluh yang baik secara fisik, kimia dan organoleptik. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial. Faktor I yaitu proporsi buah:bunga (25:1); (25:2); (25:3) dan faktor II yaitu lama osmosis (6, 12, dan 18 jam) dengan 3 kali ulangan. Perlakuan terbaik dilakukan menggunakan metode pembobotan (Zeleny). Perlakuan terbaik ada pada sari buah belimbing wuluh dengan proporsi buah : bunga (25:1) dan lama osmosis 12 jam dengan vitamin C 16,35 mg/ml; antioksidan 57,99 ppm; total gula 9,63%; nilai kecerahan (L*) 48,0 dan nilai kemerahan 14,6. Hasil organoleptik untuk perlakuan terbaik adalah kesukaan warna 2,85 (agak suka); kesukaan rasa 3,075 (agak suka); tingkat kesukaan aroma 2,83 (agak suka); dan tingkat kesukaan kenampakan 2,95 (agak suka)
Â
                          ABSTRACT
Â
Belimbing Wuluh is a fruit that has not been fully utilized, so it is necessary to process belimbing wuluh into fruit juice using osmotic extraction. The color of belimbing wuluh juice is less attractive, so Mexican petunia flowers is needed to be added as natural colorant because of anthocyanin content. The purpose of this study are to determine the effect of fruit proportion: flowers and duration of optimal osmotic in order to produce belimbing wuluh juice with good quality. The design experiment used in this research was Randomized Block Design (RAK) Factorial. Factor I is the addition of fruit proportion: flowers (25:1); (25:2); (25:3) and factor II is osmotic time (6, 12, and 18 hours). The best treatment was done using the weighting method (Zeleny).The best belimbing wuluh fruit juice had vitamin C 16,35 mg / ml; antioxidant 57.99 ppm; total sugar 9.63%; brightness value (L*) of 48,0 and redness value of 14.6. The organoleptic results for the best treatment were color preference 2.85 (slightly like); taste preference 3,075 (slightly like); aroma preference level 2.83 (slightly like); and the level of preference for the appearance is 2.95 (slightly like)
References
Adawiah, Sukandar, -D., Muawanah, -A., 2015. Aktivitas antioksidan dan kandungan komponen bioaktif sari buah namnam. Jurnal Kimia Valensi. 1, 130–136. https://doi.org/10.15408/jkv.v0i0.3155
Alhassan, A, -M., Ahmed, Q, -U., 2016. Averrhoa bilimbi Linn.: A review of its ethnomedicinal uses, phytochemistry, and pharmacology. Journal of Pharmacy and Bioallied Sciences. 8, 265-271. https://doi.org/10.4103/0975-7406.199342
AOAC, 1990. Official methods of analysis, 16th ed. AOAC International, Washington DC
AOAC, 1995. Official methods of analysis,16th ed. AOAC International, Washington DC
Apriyantono, AD. 1997. Petunjuk Laboratorium Analisa Pangan. IPB, Bogor
Atanassova, -M., Georgieva, -S., Ivancheva, -K., 2011. Total phenolic and total flavonoid contents, antioxidant capacity and biological contaminants in medicinal herbs. Journal of the University of Chemical Technology and Metallurgy. 46, 81–88. https://dl.uctm.edu/journal/node/j2011-1/12_Maria_Atanasova.pdf
Bourne, MC. 2002. Food, Texture and Viscosity: Concept and Measurement. Academic Press, London
BSN, 2014. SNI 3719:2014 - Minuman Sari Buah. Badan Standardisasi Nasional (BSN), Jakarta
Chisté, R, -C., Lopes, A, -S., de Faria, L, J, -G., 2010. Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.). International Journal of Food Science Technology. 45, 1902–1908. https://doi.org/10.1111/j.1365-2621.2010.02351.x
Farr, J, -E., Giusti, M, -M., 2018. Investigating the interaction of ascorbic acid with anthocyanins and pyranoanthocyanins. Molecules. 23, 744. https://doi.org/10.3390/molecules23040744
Freyre, -R., Uzdevenes, -C., Gu, -L., Quesenberry, K, -H., 2015. Genetics and anthocyanin analysis of flower color in Mexican petunia. Journal of the American Society for Horticultural Science. 140, 45–49. https://doi.org/10.21273/JASHS.140.1.45
Jensen, M, -B., Bergamo, C, A, L, -D., Payet, R, -M., Liu, -X., Konczak, -I., 2011. Influence of copigment derived from Tasmannia pepper leaf on Davidson’s plum anthocyanins. Journal of Food Science. 76, 447–453. https://doi.org/10.1111/j.1750-3841.2011.02077.x
Kidmose, U, Edelenbos, M, Nørbæk, R, Christensen, L, P. 2002. 'Colour stability in vegetables'. Dalam DB MacDougall (Ed.). Colour in Food. Woodhead Publishing Limited
Lima, V, L, A, -G. De, Mélo, E, D, -A., Lima, L, D, S., 2001. Physicochemical characteristics of bilimbi (Averrhoa bilimbi). Revista Brasileira de Fruticultura. 23, 421–423. https://doi.org/10.1590/s0100-29452001000200045
Muzaifa, -M., 2018. Perubahan komponen kimia belimbing wuluh (Averrhoa bilimbi L.) selama pembuatan asam sunti. Jurnal Teknologi Pertanian Andalas. 22, 37–43. https://doi.org/10.25077/jtpa.22.1.37-43.2018
Oyetade, O, -A., Oyeleke, G, -O., Adegoke, B, -M., Akintunde, A, -O., 2012. Stability studies on ascorbic acid (vitamin C) from different sources. IOSR Journal of Applied Chemistry. 2, 20–24. https://doi.org/10.9790/5736-0242024
Ramsay, -A., Mueller-Harvey, -I., 2016. Procyanidins from Averrhoa bilimbi fruits and leaves. Journal of Food Composition and Analysis. 47, 16–20. https://doi.org/10.1016/j.jfca.2015.12.004
Ranganna, S. 1997. Manual of Analysis of Fruit and Vegetable Product. Tata Mcgraw Hill Publishing Co. Ltd., New Delhi
Rodrigues, A, -E., Mauro, M, -A., 2008. Effective diffusion coefficients behavior in osmotic dehydration of apple slices considering shrinking and local concentration dependence. Journal of Food Process Engineering. 31, 207–228. https://doi.org/10.1111/j.1745-4530.2007.00148.x
Subhadrabandhu, S. 2001. Under-utilized tropical fruit of Thailand. Food and Agricultural Organization of The United Nations (FAO) Regional Office of Asia and The Pacific, Bangkok
USDA, 2015. USDA National Nutrient Database for Standard Reference. Nutrients: Vitamin C, total ascorbic acid (mg)
Yadav, A, -K., Singh, S, -V., 2014. Osmotic dehydration of fruits and vegetables: a review. Journal of Food Science and Technology. 51, 1654–1673. https://doi.org/10.1007/s13197-012-0659-2
Yuwono, SS, Susanto, T. 1998. Pengujian Fisik Pangan. Universitas Brawijaya, Malang
Zakaria, Z, -A., Zaiton, -H., Henie, E, F, -P., Jais, A, M, -M., Zainuddin, E, N, H, -E., 2007. In vitro antibacterial activity of Averrhoa bilimbi L. leaves and fruits extracts. International Journal of Tropical Medicine. 2(3), 96-100. https://medwelljournals.com/abstract/?doi=ijtmed.2007.96.100
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal