PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK  KULIT BUAH NAGA DALAM PEMBUATAN SELAI

Nurul Aini; Dody Handito; Siska Cicilia

doi:10.31764/jau.v8i2.4527

PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

Nurul Aini, Dody Handito, Siska Cicilia

Abstract

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

Keywords

Averhoa bilimbi; Dragon fruit peels; Jam

Full Text:

PDF

References

Agustina, A., & Nurhaini, R. (2014). Penetapan Kadar Vitamin C pada Buah Belimbing Wuluh ( Averrhoa bilimbi L.) secara Iodimetri. In Motorik.

Agustina, R., & Jayanti, D. S. (2019). Diversifikasi Pangan Melalui Pengolahan Belimbing Wuluh. Prosiding Seminar Nasional Pemberdayaan Masyarakat Berbasis LEISA, September 2017, 234–244.

Agustina, W., & Handayani, M. (2016). Pengaruh Penambahan Wortel (Daucus Carota) Terhadap Karakteristik Sensori Dan Fisikokimia Selai Buah Naga Merah (Hyloreceus Polyrhizus). Edufortech, 1(1). https://doi.org/10.17509/edufortech.v1i1.3970

Bartkiene, E., Steibliene, V., Adomaitiene, V., Juodeikiene, G., Cernauskas, D., Lele, V., Klupsaite, D., Zadeike, D., Jarutiene, L., & Guiné, R. P. F. (2019). Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology. BioMed Research International, 2019. https://doi.org/10.1155/2019/2097415

Chau, T. P., Muthusamy, M., Chinnathambi, A., Alahmadi, T. A., & Kuppusamy, S. (2021). Optimization of extraction and quantification of Flavonoids from Averrhoa bilimbi fruits using RP-HPLC and its correlation between total flavonoids content against antimicrobial activity. In Applied Nanoscience (Switzerland). https://doi.org/10.1007/s13204-021-02020-1

Devaki, S. J., & Raveendran, R. L. (2017). Vitamin C: Sources, Functions, Sensing and Analysis. Vitamin C, 3–20. https://doi.org/10.5772/intechopen.70162

Eka Oktaviningsih, D., Eka Radiati, L., & Jaya, F. (2015). The Effect of Addition Super Red Dragon Fruit (Hylocereus Costaricensis) Peels Concentrate To Physico Chemical and Microstucture by SEM of Chicken Saussage. Research Journal of Life Science, 2(3), 145–151. https://doi.org/10.21776/ub.rjls.2016.002.03.1

Eren. (2015). Karakterisasi komponen aroma aktif pada belimbing wuluh (A verrhoa bilimbi L.) dan produk fermentasinya.

Fauzi, D. R., & Palupi, H. T. (2020). Pengaruh proses blanching dan penambahan karagenan pada kualitas selai lembaran belimbing wuluh (Averrhoa bilimbi L.). Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 11(2), 152–161. https://doi.org/10.35891/tp.v11i2.2196

Fidrianny, I., Rahmawati, A., & Hartati, R. (2018). Comparison profile of different extracts of Averrhoa bilimbi L. In antioxidant properties and phytochemical content. Rasayan Journal of Chemistry, 11(4), 1628–1634. https://doi.org/10.31788/RJC.2018.1143091

Fitriani, S. (2008). Pengaruh Suhu dan Lama Pengeringan Terhadap Beberapa Mutu Manisan Belimbing Wuluh (Averrhoa bilimbi L.) Kering. In Sagu (Vol. 7, Issue 1, pp. 32–37).

Hendra, R., Masdeatresa, L., Abdulah, R., & Haryani, Y. (2020). Red dragon peel (Hylocereus polyrhizus) as antioxidant source. AIP Conference Proceedings, 2243(June), 10–14. https://doi.org/10.1063/5.0001391

Herawati, N., Sukatiningsih, & Windrati, W. S. (2012). Pembuatan Minuman Fungsional Berbasis Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus), Rosela (Hibiscus sabdariffa L.) dan Buah Salam (Syzygium polyanthum wigh walp). Jurnal Agroteknologi, 6(1), 40–50.

Jumamil Castro, C. (2021). Development of Kamias (<i>Averrhoa bilimbi L.</i>) Jam with Coconut Water. International Journal of Vocational Education and Training Research, 7(1), 1. https://doi.org/10.11648/j.ijvetr.20210701.11

Kanwal, N., Randhawa, M. A., & Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24(5), 2017–2027.

Kasajima, I., & Feikh, R. (2016). Jacobs Journal of Food and Nutrition. 3(1).

Kurup, S. B., & Mini, S. (2017). In Vitro Evaluation of Free Radical Scavenging and Antioxidant Activities of Averrhoa bilimbi Fruit Extracts. Journal of Plant Chemistry and Ecophysiology, 2(1), 1–7.

Lima, V. L. A. G. DE, MÉLO, E. D. A., & SANTOS LIMA, L. DOS. (2001). Physicochemical Characteristics Of Bilimbi (Averrhoa bilimbi L.). Revista Brasileira de Fruticultura, 23(2), 421–423. https://doi.org/10.1590/s0100-29452001000200045

Lourith, N., & Kanlayavattanakul, M. (2013). Antioxidant and stability of dragon fruit peel colour. Agro Food Industry Hi-Tech, 24(3), 56–58.

Manihuruk, F. M., Suryati, T., & Arief, I. I. (2017). Effectiveness of the red dragon fruit (Hylocereus polyrhizus) peel extract as the colorant, antioxidant, and antimicrobial on beef sausage. Media Peternakan, 40(1), 47–54. https://doi.org/10.5398/medpet.2017.40.1.47

Maryani, H. dan Lusi, K. (2004). Tanaman Obat untuk Influenza.

Nizori, A., & Lamtiar. (2020). Study of Red Dragon Fruit Peel (Hylocereus Polyrhizus) Extract as Natural Food Colorants to Physicochemical Properties of Pedada’s Jam as Functional Foods. IOP Conference Series: Earth and Environmental Science, 519(1). https://doi.org/10.1088/1755-1315/519/1/012012

Pendit, P. A. C. ., Zubaidah, E., & Sriherfyna, F. . (2016). Karakteristik fisik-kimia dan aktivitas antibakteri ekstrak daun belimbing wuluh (Averrhoa bilimbi L.). Jurnal Pangan Dan Agroindustri, 4(1), 400–409.

Peris, C., Singh, K., & D’souza, M. (2013). Nutritional and Biochemical Evaluation of Averrhoa bilimbi L. Archives Pharmacy and Bilogical Sciences, 1(2), 58.

Pratt, Wi. K. (2007). Digital Image Processing. In Telecommunications and Radio Engineering (English translation of Elektrosvyaz and Radiotekhnika) (Third Edit, Issue 11). PixelSoft, Inc.

Rachmawaty, D., & Arisanty, A. (2021). Pemanfaatan Perasan Buah Belimbing Wuluh (Averrhoabilimbil.)Sebagai Pengawet Alami Pada Daging Sapi Segar. Media Farmasi, 17(1), 31. https://doi.org/10.32382/mf.v17i1.1971

Rochmawati, N. (2019). Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Tepung Untuk Pembuatan Cookies Utilization of Red Dragon Fruit (Hylocereus polyrhizus) Peel as Flour for Making Cookies. 7(3), 19–24.

Sahraeni, S., Harjanto, & Rahim, H. (2018). Ekstraksi Antosianin dari Kulit Buah Naga Merah sebagai Pewarna Alami. Proseding Seminar Hasil Penelitian, 2018, 105–109.

Sari, A. R., & Hardiyanti, R. (2013). Antioxidant Level and Sensory of Dragon Fruit (Hylocereus undatus) Peel Tea Infusion Made by Partially Fermented Process. Agroindustrial Journal, 2(1), 63–68.

Setiawati, V. R., & Sari, P. (2020). Pengaruh Penambahan Ekstrak Belimbing Wuluh (Averrhoa Bilimbi L.) Terhadap Karakteristik Fisik, Masa Simpan, Dan Organoleptik Permen Jelly Daun Kersen. Jurnal Agrotek Ummat, 7(2), 81. https://doi.org/10.31764/jau.v7i2.2795

Shekhar, T. C., & Anju, G. (2014). Antioxidant Activity by DPPH Radical Scavenging Method of Ageratum conyzoides. Orient, 1(4), 244–249.

Susanti, E. Y. (2017). Pengaruh Pemberian Sari Belimbing Wuluh. 5(2), 102–115.

Wahyuni, R. (2011). Pemanfaatan Kulit Buah Naga Super Merah (Hylicereus Costaricensis) Sebagai Sumber Antioksidan Dan Pewarna Alami Pada Pembuatan JellY. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 2(1). https://doi.org/10.35891/tp.v2i1.482

Windyastari, C., Wignyanto, & Putri, widelia ika. (2012). Pengembangan Belimbing wuluh (Averrhoa bilimbi) sebagai manisan kering dengan kajian konsentrasi perendaman. Jurnal Industri, 1(3), 195–203.

Yadav, A., Kumari, R., Yadav, A., Mishra, J. P., Seweta, S., & Prabha, S. (2016). Antioxidants and its functions in human body. Research in Environment and Life Sciences, 9(11), 1328–1331.

DOI: https://doi.org/10.31764/jau.v8i2.4527