Peningkatan Kualitas Sensori Sari Buah Pala melalui Penambahan Kapur, Kitosan, dan Gula
Sensory Quality Improvement of Nutmeg Juice through the Addition of Lime, Chitosan, and Sugar
Abstract
This study aimed to investigate the effect of the interaction among lime (calcium hydroxide), chitosan, and sugar on the sensory quality of nutmeg juice, and to determine the optimal formulation for quality enhancement. Nutmeg fruit pulp, which is largely underutilized and exhibits sensory limitations such as astringency, readily degradable volatile aroma, and poor color clarity, was processed into juice. The research employed a Completely Randomized Design (CRD) with a $3 \times 3 \times 3$ factorial pattern, utilizing three concentration levels for lime (1%, 2%, 3%), chitosan (0.1%, 0.15%, 0.2%), and sugar (15%, 20%, 25%). Results of the hedonic sensory evaluation indicated that the interaction of the three additives exerted a significant effect on astringency, color (turbidity), aroma, and overall acceptability. The $A2B3C3$ formulation (2% Lime, 0.2% Chitosan, 25% Sugar) yielded the highest scores for a very non-astringent taste (3.94) and low turbidity (3.47). Nevertheless, the best formulation preferred by panelists for overall acceptability was $A2B2C3$ (2% Lime, 0.15% Chitosan, 25% Sugar) with a mean score of 3.43 (liked). This confirms that an optimal combination of these food additives can establish a superior sensory balance, positioning nutmeg juice as a product with high potential for commercial development.
Downloads
References
Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V., & Kidmose, U. (2020). Sweetness enhancement by aromas: Measured by descriptive sensory analysis and relative to reference scaling. Chemical Senses, 45(4), 293–301. https://doi.org/10.1093/chemse/bjaa012
Caceres, C. G. M., Quispe, V. I., Baldeon, E. O., & colleagues. (2025). Strategic modulation of lime concentration to optimize chemical composition, microbial stability, and sensory quality in quispiño dough formulation. Discover Food, 5, 280. https://doi.org/10.1007/s44187-025-00566-5
Hajrin, W., Budastra, W. C. G., Juliantoni, Y., & Subaidah, W. (2021). Formulasi dan karakterisasi nanopartikel kitosan ekstrak sari buah juwet (Syzygium cumini) menggunakan metode gelasi ionik. Jurnal Sains dan Kesehatan, 3(5), 742–749. https://doi.org/10.25026/jsk.v3i5.614
Indriaty, F., & Assah, Y. F. (2015). Pengaruh penambahan gula dan sari buah terhadap kualitas minuman serbuk daging buah pala. Jurnal Penelitian Teknologi Industri, 7(1), 49–60.
Khoirin, M. (2023). Effect of combination of concentration of turmeric extract (Curcuma longa L.) and sugar on water current and organoleptic jelly candy. Journal of Natural Sciences and Learning, 2(1), 20–28. https://doi.org/10.30742/jnsl.v2i1.55
Kokkinomagoulos, E., & Kandylis, P. (2025). Sustainable wine fining: Evaluating grape pomace as a natural alternative to commercial agents. Beverages, 11(2), 31. https://doi.org/10.3390/beverages11020031
Kuliahsari, D. E., Mohamad, R., & Syamsul, M. A. (2024). Pengaruh rasio daging buah pala dan gula terhadap karakteristik kimia dan organoleptik fruit leather. INOVATIVE: Journal of Social Science Research, 4(5).
Mao, Y., Tian, S., Qin, Y., & Chen, S. (2022). Sensory sweetness and sourness interactive response of sucrose–citric acid mixture based on synergy and antagonism. NPJ Science of Food, 6, 33. https://doi.org/10.1038/s41538-022-00148-0
Nurfadhila, S., & Suseno, S. H. (2020). Peningkatan mutu sirup pala DP segar sari dengan penambahan kitosan sebagai pengawet alami dan penjernih. Jurnal Pusat Inovasi Masyarakat, 2(3), 455–459.
Prestes, A. A., Canella, M. H. M., Helm, C. V., da Cruz, A. G., & Prudencio, E. S. (2023). The use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juices: An overview. Current Opinion in Food Science, 51, 101005, 1–17.
Prommajak, T., Leksawasdi, N., & Rattanapanone, N. (2020). Tannins in fruit juices and their removal. Chiang Mai University Journal of Natural Sciences.
Rai, S., Wai, P. W., Koirala, P., Bromage, S., Nirmal, N. P., & Pandiselvam, R. (2023). Food product quality, environmental and personal characteristics affecting consumer perception toward food. Food Systems Journal, 7. https://doi.org/10.3389/fsufs.2023.1222760
Ramdhani, M., Sunardi, & Setya, E. A. (2023). Karakteristik gula cair dari nira kelapa dengan penambahan bubuk kulit secang dan kulit manggis pada berbagai konsentrasi. Agroforetech, 1(1), 629–638.
Sandi, A. M., & Azizah, D. N. (2020). Mempelajari konsentrasi larutan kapur terhadap karakteristik manisan terung ungu (Solanum melongena L.). Edufortech, 5(2), 87–96. https://doi.org/10.17509/edufortech.v5i2.28811
Sidi, F., et al. (2014). Development of local agroindustry products: Case study of nutmeg in Papua. Indonesian Journal of Rural Development, 8(2), 79–86.
Tuhumury, H. C. D., Moniharapon, E., & Souripet, A. (2022). Pelatihan inovasi produk olahan pala (Myristica fragrans Houtt.) di Dusun Toisapu Negeri Hutumuri Kecamatan Leitimur Selatan Kota Ambon. E-dimas: Jurnal Pengabdian Masyarakat, 15(3), 535–542.
Yadav, A., Kumar, S., Janghu, S., & Chaudhary, C. (2024). Sensory evaluation techniques. In Handbook of sensory science (pp. xxx–xxx). IGI Global. https://doi.org/10.4018/979-8-3693-2121-8.ch009
Zhang, J., Zhang, J., Zhang, L., Xue, Y., & Zhang, K. (2025). Mechanistic insights into vegetable color stability: Discoloration pathways and emerging protective strategies. Foods, 14(13), 2222. https://doi.org/10.3390/foods14132222
Copyright (c) 2025 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
.png)
