PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma Cottonii) TERHADAP ORGANOLEPTIK DAN FISIKOKIMIA JUS BUAH MENGKUDU (Morinda Citrifolia L.)

Samsia Samsia, Ansharullah Ansharullah, Muhammad Syukri Sadimantara

Abstract


ABSTRACT
This research aims to study the effect of adding seaweed flour to the organoleptic and physicochemical characteristics of noni juice. This study uses a Completely Randomized Design (CRD) consisting of 5 treatments, namely J0 = Noni Juice with Addition of Seaweed Flour = 100%: 0%, J1 = Noni Juice with the addition of Seaweed Flour = 99, 5%: 0.5% , J2= Noni Juice with the addition of seaweed flour = 99%: 1%, J3 = Noni Juice with the addition of seaweed flour = 98.5%: 1.5%, J4 = Noni Juice with the addition of seaweed flour = 98%: 2%. The results obtained showed that the chosen treatment of seaweed flour was J2 = Noni Juice with the addition of seaweed flour = 99%: 1%, J3, with an average color organoleptic value of 4.21 (likes), the aroma of 4.38 (likes), the taste of 4.40 (likes), the texture of 4.51 (very like). As well as the physicochemical average water content of (83.01%), the crude fiber content of (1.24%), the viscosity of (138.44 cP), vitamin C of (0.48 mg/L), and total dissolved solids of (9.92%). The results of the juice research are acceptable and preferred by the panelists and are in accordance with SNI on the water and fiber content of the juice.
Keywords: Lau Grass Flour, Noni Juice, Physicochemistry
ABSTRAK
Penelitian ini bertujuan untuk menentukan pengaruh penambahan tepung rumput laut terhadap karakteristik organoleptik dan fisikokimia jus mengkudu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan yaitu J0 = Jus Mengkudu dengan Penambahan Tepung rumput laut = 100%:0%, J1 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99, 5% : 0,5%, J2 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99% : 1%, J3 = Jus Mengkudu dengan penambahan Tepung rumput laut = 98,5% : 1,5%, J4= Jus Mengkudu dengan penambahan Tepung rumput laut = 98% : 2%. Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terpilih tepung rumput laut yaitu J2 = Jus Mengkudu dengan penambahan Tepung rumput laut = 99 :1%, dengan rata-rata nilai organoleptik warna sebesar 4.21 (suka), aroma sebesar 4.38 (suka), rasa sebesar 4,40 ( suka), tekstur sebesar 4.51 (sangat suka). Serta nilai fisikokimia perlakuan terbaik kadar air sebesar (83,01%), Kadar serat kasar sebesar (1,24%), Viskositas sebesar (138,44 cP), Vitamin C sebesar (0.48 mg/L) dan Total padatan terlarut (9,92%). Hasil penelitian jus dapat diterima dan disukai panelis serta sesuai dengan SNI pada kadar air dan serat Jus.
Kata kunci: Fisikokimia, Jus Mengkudu, Tepung Rumput Laut


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