EFFECT OF ADDING BELIMBING WULUH (Averrhoa bilimbi), PINEAPPLE (Ananas comosus) AND LIME (Citrus aurantiifolia) EXTRACT ON THE PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORY CHARACTERISTIC OF SNAKE FRUIT (Salacca zalacca) JUICE DRINK
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Abstract
ABSTRACT
Snake fruit is a fruit commodity native to Indonesia that can be made into fruit juice drinks. However, after drinking fruit juice, there was a significant decrease in vitamin C, so it did not meet the daily vitamin C requirement in the body. This study aim to evaluate effects of adding belimbing wuluh (Averrhoa bilimbi), pineapple (Ananas comosus) and lime (Citrus aurantiifolia) extract on physicochemical, microbial and sensory characteristic of snake fruit juice drink. This research used a Completely Randomized Design (CRD) consisting of four treatment levels such as without adding extract (F0), belimbing wuluh (F1), pineapple (F2), and lime (F3) 0.5 percent of w/w. Salak fruit juice is produced by boiling and grinding the fruit. Additionally, pH, viscosity, color, vitamin C content, total dissolved solids, total plate count (TPC), and sensory attributes were investigated. This research was analyzed using the one-way Analysis of Variance (ANOVA) method. If there is a significant difference then proceed with the Duncan Multiple Range Test (DMRT) with a significance level of 0.05. This study's results demonstrate that incorporating natural vitamin C extract into snake fruit juice significantly influences (p<0,05) its physical and chemical qualities, while exerting no notable impact on its microbiological properties. The incorporation of the extract considerably influences the color, aroma, flavor, aftertaste, and overall quality of snake fruit juice. Keywords: belimbing wuluh, lime, pineapple, snakefruit, vitamin C
ABSTRAK
Salak merupakan komoditas buah asli Indonesia yang bisa dibuat menjadi minuman sari buah. Namun, setelah menjadi minuman sari buah, terjadi penurunan vitamin C secara signifikan, sehingga belum memenuhi angka kecukupan vitamin C harian dalam tubuh. Penelitian ini dilakukan dengan tujuan untuk mengetahui sifat fisik, kimia, mikrobiologi dan karakteristik sensori sari buah salak dengan penambahan ekstrak belimbing wuluh (Averrhoa bilimbi), nanas (Ananas comosus) dan jeruk nipis (Citrus aurantiifolia). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat taraf perlakuan yaitu kontrol (F0), belimbing wuluh (F1), nanas (F2), dan jeruk nipis (F3) sebanyak 0,5 persen b/b. Pembuatan sari buah salak dilakukan dengan cara merebus dan menghaluskannya buahnya. Selanjutnya dilakukan analisis pH, viskositas, warna, vitamin C, total padatan terlarut, total plate count (TPC), dan karakteristik sensori. Penelitian ini dianalisis dengan metode one way Analysis of Variance (ANOVA). Jika terdapat perbedaan signifikan maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) dengan taraf signifikan 0,05. Hasil penelitian ini menunjukkan bahwa penambahan ekstrak vitamin C alami pada sari buah salak berpengaruh nyata terhadap sifat fisik dan kimia, namun pada sifat mikrobiologi tidak berpengaruh signifikan. Sedangkan pada karakteristik sensori, penambahan ekstrak tersebut memiliki pengaruh signifikan terhadap warna, aroma, rasa, aftertaste, dan keseluruhan sari buah salak.
Keywords: belimbing wuluh, jeruk nipis, nanas, salak, vitamin C
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