Megasari, Gabrilla Ulfa (2025) Pengaruh Penambahan Ekstrak Buah Kundur / Winter Melon [Benincasa hispida (Thunb.) Cogn.] Terhadap Karakteristik Gula Kelapa. Masters thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Meningkatnya minat terhadap pangan alami mendorong inovasi dalam pengembangan pemanis alternatif yang tidak hanya fungsional, tetapi juga memiliki nilai sensorik menarik. Gula kelapa, hasil kristalisasi nira kelapa, menjadi salah satu produk lokal yang menjanjikan. Penelitian ini bertujuan mengevaluasi pengaruh penambahan ekstrak buah kundur (winter melon) dan seed terhadap karakteristik fisikokimia dan organoleptik gula kelapa, termasuk aroma, rasa, mineral, profil gula, senyawa kimia, dan struktur kristal. Proses pembuatan menggunakan vacuum evaporator dengan variasi ekstrak (0, 10, 30, 50 mL) dan seed (5%, 7,5%, 10%). Penambahan ekstrak dan seed meningkatkan kadar air, abu, yield, dan water activity, namun menurunkan tingkat kecerahan. Nilai pH dan °Brix relatif stabil. Profil gula menunjukkan penurunan sukrosa serta peningkatan glukosa dan fruktosa seiring peningkatan perlakuan. Kandungan mineral Cu, Mn, Zn, Na, dan K meningkat, sementara Fe menurun. Analisis FTIR menunjukkan peningkatan pita –OH dan C–O, menandakan bertambahnya senyawa polar dan gula sederhana tanpa gugus baru. XRD menunjukkan dominasi kristal glukosa dan fruktosa, dengan struktur akhir lebih amorf akibat penurunan intensitas kristal sukrosa. Uji organoleptik menunjukkan bahwa penambahan seed memperkuat aroma dan rasa khas, sedangkan ekstrak dalam jumlah tinggi menurunkan kesukaan akibat rasa asam dominan. Formulasi terbaik diperoleh pada ekstrak 10 mL dan seed 5%, menghasilkan gula kelapa dengan pH netral, warna cerah, aktivitas air rendah, serta rasa dan aroma yang paling disukai. Hasil ini menunjukkan potensi gula kelapa kundur sebagai pemanis alami yang sehat dan fungsional.
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The growing interest in natural-based food products has driven innovation in the development of alternative sweeteners that are not only functional but also offer appealing sensory qualities. Coconut sugar, a crystallized product derived from coconut sap, has emerged as a promising high-value local resource. This study aimed to evaluate the effects of winter melon extract and seed addition on the physicochemical and organoleptic characteristics of coconut sugar, including aroma, taste, mineral content, sugar profile, chemical compounds, and crystal structure. The production process used a vacuum evaporator with varying concentrations of extract (0, 10, 30, and 50 mL) and seed (5%, 7.5%, and 10%). The addition of extract and seed increased moisture content, ash content, yield, and water activity, while decreasing brightness. pH and °Brix values remained relatively stable. The sugar profile showed a reduction in sucrose levels and an increase in glucose and fructose with higher levels of extract and seed. Mineral analysis revealed an increase in Cu, Mn, Zn, Na, and K, but a decrease in Fe. FTIR analysis showed no new functional groups but indicated increased –OH and C–O band intensities, suggesting higher levels of polar compounds and simple sugars. XRD results showed dominant glucose and fructose crystals, with a more amorphous final structure due to reduced sucrose crystallinity. Organoleptic tests showed that seed addition enhanced characteristic aroma and taste, while excessive extract reduced preference due to dominant sourness. The optimal formulation was 10 mL extract with 5% seed, producing a product with neutral pH, bright color, low water activity, and the most preferred sensory attributes.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Ekstrak, Gula Kelapa, Kundur, Vacuum Evaporator, Coconut Sugar, Extract, Winter Melon, Vacuum Evaporator |
| Subjects: | Q Science > QD Chemistry Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry Q Science > QD Chemistry > QD63 Extraction Q Science > QD Chemistry > QD905.2 Crystals. T Technology > TP Chemical technology T Technology > TP Chemical technology > TP370 Food processing and manufacture T Technology > TP Chemical technology > TP382 Sugar--Analysis. |
| Divisions: | Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24101-(S2) Master Thesis Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > Food Engineering : 41221-(S1) Undergraduate Thesis |
| Depositing User: | Gabrilla Ulfa Megasari |
| Date Deposited: | 31 Jul 2025 08:00 |
| Last Modified: | 31 Jul 2025 08:00 |
| URI: | http://repository.its.ac.id/id/eprint/124711 |
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