Pengaruh Penambahan Persentase Sari Buah Jeruk Kasturi (Citrus Microcarpa B.) dan Perlakuan Pendahuluan Buah Pisang Siberas Terhadap Karakteristik Mutu Sirup

The Effect of Adding Different Percentages of Calamondin (Citrus macrocarpa B.) Juice and Preliminary Treatment of Siberas Banana on the Quality Characteristics of Syrup

Abstract

Pisang Siberas merupakan salah satu pisang lokal yang keberadaanya belum banyak yang tahu atau sekadar mendengar namanya. Pisang ini memiliki kandungan gizi sehingga berpotensi menjadi bahan pangan hingga bahan baku suatu produk, seperti sirup. Perpaduan pisang Siberas dengan jeruk kasturi nantinya menghasilkan peningkatan nilai mutu dari sirup tersebut. Penelitian ini bertujuan untuk mengkaji pengaruh perlakuan pendahuluan pada pisang siberas dan penambahan persentase sari jeruk kasturi terhadap mutu dari sirup yang dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan, yaitu perlakuan pendahuluan pada pisang siberas (dilakukan proses blansing uap dan tanpa blansing) dan penambahan persentase sari jeruk kasturi (5%, 10% dan 15%). Hasil penelitian menunjukkan penambahan persentase sari jeruk kasturi dan blansing uap berpengaruh signifikan terhadap karakteristik aktivitas total padatan terlarut, indeks warna, pH, dan uji sensorik pada mutu sirup. Penelitian ini memperoleh hasil tertinggi pada uji total padatan terlarut (59 ⁰Brix); pengujian pH (3,6); indeks warna (88,88 ⁰Hue), nilai organoleptik rasa (6) sirup memiliki rasa manis); aroma (5,5) (aroma pisang yang agak kuat); dan warna (6,02) coklat kemerahan. Penelitian ini menunjukkan bahwa perpaduan buah pisang Siberas dan jeruk kasturi memiliki potensi menjadi produk pangan olahan seperti produk sirup yang dapat memberikan nilai tambah komoditi buah lokal.

Siberas banana is one of the local banana varieties whose existence is not yet widely known or even recognized by name. This banana contains various nutrients, giving it potential as a food ingredient and as a raw material for processed products, such as syrup. The combination of Pisang Siberas and calamansi (jeruk kasturi) is expected to enhance the quality value of the resulting syrup. This study aimed to examine the effects of pre-treatment of Pisang Siberas and the addition of different percentages of calamansi juice on the quality of the syrup produced. The research employed a factorial Completely Randomized Design (CRD) with two treatment factors: pre-treatment of Pisang Siberas (steam blanching and no blanching) and the percentage of calamansi juice addition (5%, 10%, and 15%). The results showed that the addition of calamansi juice percentage and steam blanching had a significant effect on total soluble solids, color index, pH, and sensory characteristics of the syrup. The highest results obtained were total soluble solids of 59 °Brix, pH value of 3.6, color index of 88.88 °Hue, organoleptic score for taste of 6 (sweet taste), aroma score of 5.5 (moderately strong banana aroma), and color score of 6.02 (reddish-brown). This study shows that the combination of Siberas bananas and kasturi oranges has the potential to be processed into food products such as syrup, which can add value to local fruit commodities.