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PENGARUH SUBSTITUSI TEPUNG SAGU HMT (HEAT MOISTURE TREATMEAT) PADA PEMBUATAN SIRUP KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK ORGANOLEPTIK, VISKOSITAS, DAN AKTIVITAS ANTIOKSIDAN

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 1 (2022)

DOI
10.33772/jstp.v7i1.24132
ISSN
2527-6271
Published
2022-03-03
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aimed to determine the effect of HMT (Heat Moisture Treatment) sago flour substitution in red dragon fruit (Hylocereus polyrhizus) peel syrup on its organoleptic characteristics, viscosity, and antioxidant activity. This study used a completely randomized design (CRD) consisting of four treatments, namely N0 (100% red dragon fruit peel syrup: 0% HMT sago), N1 (98% red dragon fruit peel syrup: 2% HMT sago), N2 (96 % red dragon fruit peel syrup: 4% HMT sago), and N3 (94% red dragon fruit peel syrup: 6% HMT sago). Data were analyzed using analysis of variance, followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the most preferred product was the N2 treatment with average rating scores of color, aroma, and taste that reached 3.53 (like), 3.47 (slightly like), and 3.30 (slightly like), respectively. Meanwhile, the selected product also had a viscosity analysis value of 3458.86 cP, pH of 3.965, and an IC50 value of 268.759 ppm (weak antioxidant activity). The red dragon fruit peel syrup with HMT sago substitution had a purple color and red dragon fruit peel aroma. The organoleptic assessment shows that the product’s color was liked was by panelists, while its aroma and taste were slightly liked.Keywords: Syrup, red dragon fruit peel,HMT Sago Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung sagu HMT (Heat Moisture Treatmeat) pada pembuatan sirup kulit buah naga merah (Hylocereus polyrhizus) terhadap karakteristik organoleptik, viskositas, dan aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu N0 (100% sirup kulit buah naga merah: sagu HMT 0%), N1 (98% sirup kulit buah naga merah: sagu HMT 2%), N2 (96% sirup kulit buah naga merah: sagu HMT 4%), dan N3 (94% sirup kulit buah naga merah: sagu HMT 6%). Data dianalisis menggunakan sidik ragam (Analisys of Varian), dilanjutkan dengan uji Duncan,s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian perlakuan terbaik dengan rata-rata penilaian produk sirup pada warna sebesar 3,53 (suka), aroma 3,47(agak suka),dan rasa 3,30 (agak suka) serta diperoleh nilai analisis viskositas sebesar 3458,86 cP, pH sebesar 3,965, dan aktivitas antioksidan sirup kulit buah naga merah terpilih 6% dengan nilai IC50 268,759 ppm (lemah). Berdasarkan hasil analisis sirup kulit buah naga merah dengan substitusi sagu HMT dengan deskripsi warna ungu, beraroma kulit buah naga merah, memiliki penilaian organoleptik dapat diterima (suka) oleh panelis untuk kategori warna, sedangkan untuk aroma dan rasa dengan kategori agak suka.Kata kunci: Sirup, Kulit Buah Naga Merah,Tepung Sagu HMT

Collaboration network of the authors

40 authors · 125 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo15
RH Fitri FaradillaAffiliation unknown14
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Hermanto HermantoUniversitas Halu Oleo10
LA KARIMUNAUniversitas Halu Oleo10
SRI REJEKIUniversitas Halu Oleo10
SRI WAHYUNIAffiliation unknown9
Abdu Rahman BacoAffiliation unknown8
Tamrin TamrinUniversitas Halu Oleo6
Djukrana WahabAffiliation unknown4
Asnani AsnaniAffiliation unknown3
Restu LibrianiAffiliation unknown3
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Febriani SafitriAffiliation unknown1
Rana AulianaAffiliation unknown1
Samsia SamsiaAffiliation unknown1
Nurlin NurlinAffiliation unknown1
Selvi YunitaAffiliation unknown1
Lilis Ratna SariAffiliation unknown1
Elfira HamidsuAffiliation unknown1
Mohamad HaiderAffiliation unknown1
Novani Dwiyanti RustanAffiliation unknown1
Resky KusumawatiAffiliation unknown1
Solodius HolukeAffiliation unknown1
R.H. Fitri FaradillaAffiliation unknown1
Emilia SalinAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH SUBSTITUSI TEPUNG SAGU HMT (HEAT MOISTURE TREATMEAT) PADA PEMBUATAN SIRUP KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK ORGANOLEPTIK, VISKOSITAS, DAN AKTIVITAS ANTIOKSIDAN</dc:title>
	<dc:creator>Cerlyn, Cerlyn</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>L, Mariani</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aimed to determine the effect of HMT (Heat Moisture Treatment) sago flour substitution in red dragon fruit (Hylocereus polyrhizus) peel syrup on its organoleptic characteristics, viscosity, and antioxidant activity. This study used a completely randomized design (CRD) consisting of four treatments, namely N0 (100% red dragon fruit peel syrup: 0% HMT sago), N1 (98% red dragon fruit peel syrup: 2% HMT sago), N2 (96 % red dragon fruit peel syrup: 4% HMT sago), and N3 (94% red dragon fruit peel syrup: 6% HMT sago). Data were analyzed using analysis of variance, followed by Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α=0.05). The results show that the most preferred product was the N2 treatment with average rating scores of color, aroma, and taste that reached 3.53 (like), 3.47 (slightly like), and 3.30 (slightly like), respectively. Meanwhile, the selected product also had a viscosity analysis value of 3458.86 cP, pH of 3.965, and an IC50 value of 268.759 ppm (weak antioxidant activity). The red dragon fruit peel syrup with HMT sago substitution had a purple color and red dragon fruit peel aroma. The organoleptic assessment shows that the product’s color was liked was by panelists, while its aroma and taste were slightly liked.Keywords: Syrup, red dragon fruit peel,HMT Sago Flour.ABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh substitusi tepung sagu HMT (Heat Moisture Treatmeat) pada pembuatan sirup kulit buah naga merah (Hylocereus polyrhizus) terhadap karakteristik organoleptik, viskositas, dan aktivitas antioksidan. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan yaitu N0 (100% sirup kulit buah naga merah : sagu HMT 0%), N1 (98% sirup kulit buah naga merah : sagu HMT 2%), N2 (96% sirup kulit buah naga merah : sagu HMT 4%), dan N3 (94% sirup kulit buah naga merah : sagu HMT 6%). Data dianalisis menggunakan sidik ragam (Analisys of Varian), dilanjutkan dengan uji Duncan,s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian perlakuan terbaik dengan rata-rata penilaian produk sirup pada warna sebesar 3,53 (suka), aroma 3,47(agak suka),dan rasa 3,30 (agak suka) serta diperoleh nilai analisis viskositas sebesar 3458,86 cP, pH sebesar 3,965, dan aktivitas antioksidan sirup kulit buah naga merah terpilih 6% dengan nilai IC50 268,759 ppm (lemah). Berdasarkan hasil analisis sirup kulit buah naga merah dengan substitusi sagu HMT dengan deskripsi warna ungu, beraroma kulit buah naga merah, memiliki penilaian organoleptik dapat diterima (suka) oleh panelis untuk kategori warna, sedangkan untuk aroma dan rasa dengan kategori agak suka.Kata kunci: Sirup, Kulit Buah Naga Merah,Tepung Sagu HMT</dc:description>
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	<dc:date>2022-03-03</dc:date>
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	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/24132/14487</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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