Studi Penggunaan Pektinase pada Pembuatan Sirup Mangga Kweni (Mangifera odorata Griff)
DOI:
https://doi.org/10.62951/botani.v3i1.522Keywords:
Enzymatic Hydrolysis, Hydrolysis Duration, Kweni Mango Syrup, Pectinase Enzyme, Physicochemical PropertiesAbstract
This study aims to determine the optimal pectinase enzyme concentration and hydrolysis duration for the most preferred physical, chemical, and organoleptic characteristics of kweni mango syrup. The research was conducted from October 2024 to August 2025 at the Integrated Laboratory and Basic Science Laboratory of the Agricultural Institute (INTAN) Yogyakarta using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors and two replications. The first factor was the pectinase enzyme concentration (0%, 0.25%, 0.50%, and 0.75%), and the second factor was the hydrolysis duration (0, 30, and 60 minutes). Observation parameters included yield, vitamin C, viscosity, pH, total soluble solids, and organoleptic attributes. Data were analyzed using ANOVA at a 5% significance level followed by Duncan’s Multiple Range Test (DMRT). The results showed significant effects of both pectinase enzyme concentration and hydrolysis duration on yield, viscosity, total soluble solids, and organoleptic characteristics (color, taste, aroma, and overall acceptability), while no significant effects were observed on vitamin C content and pH. The best formulation was obtained using 0.50% pectinase enzyme concentration with a hydrolysis duration of 30 minutes.
References
Asrawaty, A., & Noer, H. (2019). Karakteristik fisik, kimia, dan organoleptik sirup buah mangga pada penambahan gula yang berbeda. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 3(1), 1–7.
Chen, X., Xu, Y., Wu, J., Yu, Y., Zou, B., & Li, L. (2023). Effects of pectinase pre-treatment on the physicochemical properties, bioactive compounds, and volatile components of juices from different cultivars of guava. Foods, 12(2), 330. https://doi.org/10.3390/foods12020330
Faiza, A., & Kumalasari, I. D. (2024). Analisis karakteristik fisik dan mikrobiologi pada sirup. Sainteks, 21(1), 25–31.
Iriani, E. S. E., Gumbira, E. S., Suryani, A., & Setyadjit, N. F. N. (2005). Pengaruh konsentrasi penambahan pektinase dan kondisi inkubasi terhadap rendemen dan mutu jus mangga kuini (Mangifera odorata Griff.). Jurnal Pascapanen, 2(1), 11–17.
Lamusu, D. (2018). Uji organoleptik jalangkote ubi jalar ungu (Ipomoea batatas L.) sebagai upaya diversifikasi pangan. Jurnal Pengolahan Pangan, 3(1), 9–15.
Lusihanne, C. B., & Herawati, M. (2020). Effect of pectinase concentration on clarification and ascorbic acid of lemon ginger drink. Jurnal Akademika Kimia, 9(3), 133–138.
Martiyana, N. R. (2022). Pemanfaatan limbah kulit singkong (Manihot utilissima) sebagai gula cair dengan metode hidrolisis enzimatis. Jurnal Sains dan Teknologi.
Noer Komari, S. M., & Susilo, T. B. (2021). Enzimologi. CV Banyubening Cipta Sejahtera.
Patty, A. A., Papilaya, P., & Tuapattinaya, P. (2016). Pengaruh suhu dan lama penyimpanan terhadap kandungan vitamin A dan vitamin C buah gandaria (Bouea macrophylla Griff.) serta implikasinya pada pembelajaran biologi. Biopendix: Jurnal Biologi, Pendidikan dan Terapan, 3(1), 9–17.
Rahmadiana, W., & Farapti. (2024). Uji organoleptik dan daya terima produk sari kacang hijau kencur sebagai pangan fungsional. Media Gizi Kesmas, 13(1), 102–109.
Rusanti, W. D. (2016). Pengaruh penambahan lidah buaya (Aloe vera L.) terhadap kekentalan dan derajat keasaman (pH) minuman yogurt. Dalam Prosiding Seminar Nasional Teknik (Semnastek).
Tapre, A. R., & Jain, R. K. (2014). Effect of enzymatic treatment on juice yield, viscosity, and clarity of banana juice. Asian Journal of Dairy and Food Research, 33(1), 25–31.
Widowati, E., Sari, A. M., & Husnayaini, F. (2020). Kombinasi enzim poligalakturonase dan selulase pada klarifikasi sari buah naga super merah (Hylocereus costaricensis) dalam pembuatan sirup. Jurnal Teknologi Hasil Pertanian, 11(2).
Widowati, E., Utami, R., Amanto, B. S., Mahadjoeno, E., & Putri, A. A. (2020). Pengaruh kombinasi enzim pektinesterase dan poligalakturonase terhadap klarifikasi sari buah apel varietas Manalagi. AgriTECH, 40(4), 290–298.
Winokan, G., Koapaha, T., & Lamaega, J. (2020). The effect of mixing gum arabic on the sensory and chemical characteristics of mango kweni fruit leather (Mangifera odorata Griff.). Jurnal Teknologi Pertanian (JTETA), 13(2), 81–87.
Wiyono, T. S. (2017). Pengaruh metode ekstraksi sari nanas secara langsung dan osmosis dengan variasi perebusan terhadap kualitas sirup nanas (Ananas comosus L.). Serat Acitya, 6(2), 108.
Yulianti, D., & Herawati, M. M. (2020). Produksi enzim pektinase dari limbah kulit pisang oleh kapang Aspergillus niger dan aplikasinya terhadap klarifikasi minuman fungsional jahe lemon. Jurnal Teknologi dan Industri Pertanian Indonesia, 12(2), 86–92.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Botani : Publikasi Ilmu Tanaman dan Agribisnis
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
