Gambaran mutu organoleptik dan daya terima marmalade jeruk siam (C. nobilis microcarpa)

Hasanah, Rodhotul (2024) Gambaran mutu organoleptik dan daya terima marmalade jeruk siam (C. nobilis microcarpa). Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA III GIZI, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Latar Belakang : Jeruk siam merupakan buah dengan penanaman tertinggi di Indonesia. Jeruk siam dapat tumbuh di daratan rendah hingga daratan tinggi. Jeruk siam juga termasuk jenis jeruk lokal yang paling banyak dibudidaya di Indonesia karena perawatannya mudah. Tujuan : Mengetahui gambaran mutu organoleptik dan daya terima marmalade jeruk siam (C. nobilis microcarpa). Metode Penelitian : Penelitian ini dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 macam perlakuan yaitu formulasi buah jeruk : gula pasir dimulai dari P1 (65 gr : 35 gr), P2 (75 gr : 25 gr), P3 (85 gr : 15 gr). Data diolah dan dianalisis secara deskriptif dalam bentuk diagram batang. Penelitian ini menggunakan panelis tidak terlatih yaitu mahasiswa/i jurusan gizi sebanyak 30 orang. Hasil dan Pembahasan : Hasil penilaian uji organoleptik didapat formula P2 paling banyak dipilih dengan warna orange, formula P1 paling banyak dipilih dengan aroma kurang khas, formula P2 paling banyak dipilih dengan tekstur lembut, formula P2 paling banyak dipilih dengan rasa manis. Hasil uji daya terima menunjukkan bahwa mayoritas panelis menyukai tekstur dan aroma pada pada formula P2, rasa dan warna pada formula P1. Kesimpulan : Berdasarkan hasil uji organoleptik didapatkan marmalade jeruk siam memiliki rasa yang manis dan warna orange terdapat pada formula P1 serta tekstur yang lembut dan aroma yang khas terdapat pada formula P2. Berdasarkan hasil yang didapat dari uji daya terima yang terdapat pada marmalade jeruk siam paling banyak disukai yaitu pada rasa dan warna adalah P1 serta untuk tekstur dan aroma adalah P2.

Background: Siamese oranges are the fruit with the highest cultivation in Indonesia. Siamese oranges can grow in lowlands to highlands. Siamese oranges are also one of the local types of oranges that are most widely cultivated in Indonesia because they are easy to care for. Objective: To determine the description of the organoleptic quality and acceptability of Siamese orange marmalade (C. nobilis microcarpa). Research Method: This research was conducted using the Completely Randomized Design (CRD) method with 3 types of treatment, namely orange fruit formulation: granulated sugar starting from P1 (65 gr: 35 gr), P2 (75 gr: 25 gr), P3 (85 gr: 15 gr). The data is processed and analyzed descriptively in the form of a bar chart. This research used untrained panelists, namely 30 students majoring in nutrition. Results and Discussion: The results of the organoleptic test assessment showed that formula P2 was most often chosen with an orange color, formula P1 was most chosen with a less distinctive aroma, formula P2 was most chosen with a soft texture, formula P2 was most chosen with a sweet taste. The acceptability test results showed that the majority of panelists liked the texture and aroma of the P2 formula, the taste and color of the P1 formula. Conclusion: Based on the organoleptic test results, it was found that Siamese orange marmalade has a sweet taste and orange color in formula P1 and a soft texture and distinctive aroma in formula P2. Based on the results obtained from the acceptability test, the Siamese orange marmalade is most liked, namely for taste and color it is P1 and for texture and aroma it is P2.

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