Karakterisasi Sifat Fisiko Kimia dan Deskripsi Flavor Daging Buah Beberapa Akses Pala (Myristica sp.)

Abstract

Nutmeg (Myristica sp.) is available in many types. Understanding about the characteristic of each type of nutmeg, however is limited. This experiment aims to get better information about the differences between nutmeg fruit in different number of types (accession) regarding to their appropriate utilization. The fruit has been analyzed for their physic-chemical and flavor characteristic using quantitative and qualitative analysis. The results show that different accession although both growth at the same area and climate condition gives different characteristic in physics and its chemical quality. According to the sensory evaluation the aroma of nutmeg fruit is described as acid, fresh, sweet, pungent, and spicy, while the taste is acid, astringent, bitter, sour, and minty. Quantitative descriptive analysis (QDA) using spider web describes dominant aroma and taste from each nutmeg accession. GC-MSD of nutmeg volatiles of Banda and that of Gaji reveales similar pattern of chromatogram but in different intensity. The biggest components in Banda and Gaji is aromatic compound they are 31.44% and 40.90% respectively.