Pengaruh Perlakuan Pendahuluan dan Perbedaan Tipe Ekstraksi terhadap Mutu Produk Minuman Sari Buah Manggis

• Main Authors: Nurlisa Dwi Novianti, Annisa Rahma Audina, Dessy Ayunaddhita Kurniasari, Rohmah Luthfiyanti, Lusvi Dzulfiah
• Format: Article
• Language: English
• Published: University of Brawijaya 2019-08-01
• Series: Industria: Jurnal Teknologi dan Manajemen Agroindustri
• Subjects: perlakuan pendahuluan; sari buah manggis; tipe ekstraksi; extraction type; mangosteen juice; pre-treatment
• Online Access: https://industria.ub.ac.id/index.php/industri/article/view/444

Abstrak Penelitian ini mempelajari sifat fisikokimia minuman sari buah manggis dengan perlakuan pendahuluan dan tipe ekstraksi buah manggis, serta menentukan formulasi minuman sari buah manggis dengan kandungan sifat kimia yang terbaik. Terdapat tiga tahap aktivitas yang dilakukan, yaitu perlakuan pendahuluan, ekstraksi dan formulasi. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial 2x2 dan tiga pengulangan. Rancangan perlakuan terdiri dari dua faktor yaitu perlakuan pendahuluan (A) yang terdiri dari dua taraf (perendaman larutan gula (A1) dan dikukus (A2)), dan perlakuan jenis alat ekstraksi (B) yang terdiri dari dua taraf (slow juicer (B1) dan blender (B2)). Hasil penelitian menunjukan bahwa minuman sari buah manggis dengan variasi perlakuan ekstraksi dan perlakuan pendahuluan memberikan hasil yang berbeda nyata pada semua aspek pengujian kecuali kadar abu. Minuman sari buah manggis dengan perlakuan ekstraksi menggunakan blender dan perlakuan pendahuluan pengkukusan memberikan nilai terbaik berdasarkan hasil pembobotan penentuan perlakuan terpilih. Minuman sari buah manggis dengan perlakuan ekstraksi menggunakan blender dan perlakuan pendahuluan kukus menghasilkan produk dengan nilai pH 4,24, total padatan terlarut 7,54oBrix, vitamin A 117,67 µg/100 g, kadar air 92,14%, kadar abu 0,10%, karbohidrat 7,30%, protein 0,18%, serat pangan 2,21%, dan energi total sebesar 32,44 kkal. Keywords: perlakuan pendahuluan, sari buah manggis, tipe ekstraksi Abstract The study was carried out to characterize the physicochemical of mangosteen fruits and to optimize the best formulation of mangosteen juice drink. There were three stages of activities carried out in this study, i.e. pre-treatment, extraction, and formulation. A pre-treatment was performed by steaming and soaking in a sugar solution, extraction was done by using slow juicer and blender, and juice drink formulation was determined by factorial Randomized Block Design (RBD) 2x2 methods with three repetitions. The design of treatment consisted of two factors, i.e., pre-treatment (A) and treatment of extraction tool types (B). Pre-treatment (A) consisted of immersion in sugar solution (A1) and steaming (A2), while extraction treatment consisted of the slow juicer (B1) and blender (B2). The results showed that a ready to drink of mangosteen juice of multiple extraction and pre-treatment gave significantly different results to all aspects of the test, except ash content. Based on the chosen treatment criteria, the mangosteen juice drink obtained by extraction treatment using blender and pre-treatment using steaming provided the best formula with the characteristics of 4.24 pH, 7.54 oBrix total dissolved solids, 117.67 µg/100 g vitamin A, 92.14% water content, 0.10% ash content, 7.30% carbohydrate, 0.18% protein, 2.21% dietary fiber, and 32.44 kcal energy. Keywords: extraction type, mangosteen juice, pre-treatment