Tinjauan karakteristik kimia dan sensoris selai buah Belimbing manis (Averrhoa carambola L.) dengan penambahan natrium alginat
DOI:
https://doi.org/10.35941/jtaf.7.1.2025.19721.77-84Keywords:
Belimbing manis, selai, natrium alginatAbstract
Penelitian ini bertujuan untuk mempelajari pengaruh natrium alginat terhadap karakteristik kimia dan sensoris selai belimbing manis. Penelitian ini menggunakan rancangan acak lengkap dengan dengan tujuh taraf perlakuan perlakuan, yaitu konsentrasi natrium alginat 0%, 0,25%, 0,50%, 0,75%, 1,00%, 1,25%, dan 1,50%, masing-masing dengan tiga kali pengulangan. Data karakteristik kimia dianalisis menggunakan ANOVA, dilanjutkan dengan uji Tukey, sedangkan data yang terdistribusi tidak normal, diuji dengan Kruskal Wallis. Data karakteristik sensoris dianalisis menggunakan uji Friedman, dilanjutkan dengan uji Dunn. Hasil penelitian menunjukkan bahwa konsentrasi natrium alginat berpengaruh nyata terhadap pH dan total padatan terlarut, namun berpengaruh tidak nyata terhadap kadar air, dan kadar vitamin C. Dilain pihak, konsentrasi natrium alginat berpengaruh nyata terhadap karakteristik sensoris hedonik dan mutu hedonik untuk semua atribut (aroma, rasa, dan tekstur), kecuali warna. Penambahan natrium alginat sampai dengan 0,25% lebih disukai panelis (mendapat respons suka) dari segi aroma, warna, rasa, tekstur, dan daya oles. Selai buah Belimbing manis tersebut mempunyai karakteritik kimia: kadar air 2,99-27,54%, total padatan terlarut 5,7-7,0ºBrix, vitamin C 13,79-23,76 mg/100 g, dan pH 3,2-3,5.Downloads
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