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
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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)
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                          ABSTRACT
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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)
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