Pengaruh Durasi Ekstraksi dan BTP Asidulan terhadap Mutu Sensori Minuman Nata De Coco Bawang Dayak

Abstract

Karakteristik sensori dan kestabilan mutu minuman fungsional bawang dayak (Eleutherine palmifolia (L.) Merr.) masih perlu ditingkatkan. Penelitian ini bertujuan mengetahui pengaruh durasi ekstraksi dan jenis asidulan terhadap penerimaan sensori dan karakteristik fisikokimia selama penyimpanan minuman nata de coco bawang dayak. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan tiga faktor, yaitu durasi ekstraksi (1/4 surut dan 1/8 surut) serta BTP asidulan (tanpa asidulan, asam sitrat, dan glukono delta lakton), dan lama penyimpanan (0,7,14,21,dan 28 hari). Hasil penelitian menunjukkan bahwa interaksi durasi ekstraksi dan jenis asidulan berpengaruh nyata (p<0,05) terhadap penampakan, aroma, rasa, dan penerimaan keseluruhan, tetapi tidak berpengaruh nyata terhadap tekstur nata de coco (p>0,05). Jenis asidulan berpengaruh nyata terhadap nilai pH, sedangkan selama penyimpanan terjadi penurunan pH dan perubahan warna. Berdasarkan perhitungan MPE, formulasi terpilih adalah A1B1, yaitu durasi ekstraksi hingga 1/4 surut dengan asam sitrat sebagai asidulan.

The sensory characteristics and quality stability of the Dayak onion (Eleutherine palmifolia (L.) Merr.) functional drink still need to be improved. This study aimed to determine the effect of extraction duration and acidulant type on sensory acceptance and physicochemical characteristics during the storage of Dayak onion nata de coco drink. The study employed a factorial Complete Randomised Design (CRD) with three factors: extraction duration (1/4 ebb and 1/8 ebb), acidulant type (no acidulant, citric acid and glucono-delta-lactone), and storage duration (0, 7, 14, 21 and 28 days). The results showed that the interaction between extraction duration and acidulant type had a significant effect (p<0.05) on appearance, aroma, taste and overall acceptability, but had no significant effect on the texture of the nata de coco (p>0.05). The type of acidulant had a significant effect on pH, whilst during storage there was a decrease in pH and a change in colour. Based on MPE calculations, the selected formulation was A1B1, i.e. an extraction duration until 1/4 of the liquid had evaporated, using citric acid as the acidulant.