Pemetaan Karakteristik Kimia, Fisik, Sensori, dan Fungsional Beberapa Jenis Pala (Myristica spp.).

Abstract

Utilization of nutmeg flesh in North Maluku is still limited because there are flavors of astringent, bitter, and sour caused by the content of phenolic and organic acids compounds. Phenolic compounds are also known as antioxidant compounds. The purpose of this this research is to investigate chemical, physical, sensory, and functional properties, as well as the relationship between the chemical components with sensory and functional properties of nutmeg flesh. The sample used consist of four type nutmeg from Gebe North Maluku island and two type nutmegs from Bogor area. Type of nutmeg gives significant effect (p<0.05) to chemical, physical, sensory, and functional properties of nutmeg flesh. Biplot analysis describes unripe bogor nutmeg flesh has the characteristic with astringent and bitter taste, high total titrable acid and high antioxidant capacity; ripe bogor nutmeg flesh has characteristic with astringent taste; unripe oval seed and ripe oval seed gebe nutmeg flesh has characteristic with sour taste, high tannin, and high phenolic compound content; unripe round seed gebe nutmeg flesh has characteristic with sour taste; and ripe round seed gebe nutmeg flesh doesnot have characteristic of astringent, sour, and bitter taste. Levels of tannin and total phenol are closely related to bitter taste and antioxidant capacity, but are not closely related to the astringent and sour taste. The content of organic acids are not closely related to the presence of astringent, sour, and bitter taste on nutmeg flesh.