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KARAKTERISTIK FISIK DAN SENSORI VELVA GANDARIA (Bouea macrophyla Griff.) DENGAN VARIASI KONSENTRASI GULA

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 4 (2022)

DOI
10.33772/jstp.v7i4.27496
ISSN
2527-6271
Published
2022-08-26
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTGandaria fruit (Bouea macrophylla Griff.) is one of Maluku's tropical fruit plants and is known as an exotic fruit. This fruit contains a lot of secondary metabolites that have the potential as antioxidants. The potential of gandaria fruit is quite abundant in Maluku, but its utilization is still limited, so it is necessary to diversify products based on gandaria, one of which is velva. This study aims to determine the right sugar concentration to produce velva gandaria which is the most preferred by consumers and has physical characteristics that meet the standards. The research design used was a one-factor completely randomized design, namely sugar concentration which consisted of three treatment levels, namely: 10%, 15% and 20%. Parameters observed included organoleptic tests (taste, aroma, color, texture) and physical tests (overrun, melting resistance, pH). The results showed that the use of 10% sugar concentration produced the most preferred velva by the panelists with sensory characteristics of Gandaria taste, Gandaria aroma, yellowish orange color, soft texture and physical properties of 6.03% overrun, melting resistance 6.98 minutes, pH 3,06.Keywords: gandaria, sugar concentration, velvaABSTRAKBuah gandaria (Bouea macrophylla Griff.) merupakan salah satu tanaman buah tropik Maluku dan dikenal sebagai exotic fruit. Buah ini banyak mengandung metabolik sekunder yang berpotensi sebagai antioksidan. Potensi buah gandaria cukup melimpah di Maluku, namun pemanfaatannya masih terbatas, sehingga perlu dilakukan diversifikasi produk berbasis buah gandaria, salah satunya velva. Penelitian ini bertujuan untuk menentukan konsentrasi gula yang tepat untuk menghasilkan velva gandaria yang paling disukai oleh konsumen dan memiliki karakteristik fisik yang memenuhi standar. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi gula yang terdiri dari tiga taraf perlakuan yaitu: 10%, 15% dan 20%. Parameter yang diamati meliputi uji organoleptik (rasa, aroma, warna, tekstur) dan uji fisik (overrun, resistensi pelelehan, pH). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi gula 10% menghasilkan velva yang paling disukai oleh panelis dengan karakteristik sensori bearasa gandaria, beraroma gandaria, berwarna orange kekuningan, bertekstur lembut dan memiliki sifat fisik overrun 6,03%, resistensi pelelehan 6,98 menit, pH 3,06.Kata kunci: gandaria, konsentrasi gula, velva

Collaboration network of the authors

10 authors · 17 co-authorship links

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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
Gilian TeteleptaAffiliation unknown2
John PattyAffiliation unknown2
Yuniyati YuniyatiAffiliation unknown1
Vita N. LawalataAffiliation unknown1
SRI REJEKIUniversitas Halu Oleo1
John Alfred PattyAffiliation unknown1
Vita LawalataAffiliation unknown1
Priscillia PicaulyAffiliation unknown1
Suriati U BajoAffiliation 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 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KARAKTERISTIK FISIK DAN SENSORI VELVA GANDARIA (Bouea macrophyla Griff.) DENGAN VARIASI KONSENTRASI GULA</dc:title>
	<dc:creator>Sipahelut, Sophia G</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTGandaria fruit (Bouea macrophylla Griff.) is one of Maluku's tropical fruit plants and is known as an exotic fruit. This fruit contains a lot of secondary metabolites that have the potential as antioxidants. The potential of gandaria fruit is quite abundant in Maluku, but its utilization is still limited, so it is necessary to diversify products based on gandaria, one of which is velva. This study aims to determine the right sugar concentration to produce velva gandaria which is the most preferred by consumers and has physical characteristics that meet the standards. The research design used was a one-factor completely randomized design, namely sugar concentration which consisted of three treatment levels, namely: 10%, 15% and 20%. Parameters observed included organoleptic tests (taste, aroma, color, texture) and physical tests (overrun, melting resistance, pH). The results showed that the use of 10% sugar concentration produced the most preferred velva by the panelists with sensory characteristics of Gandaria taste, Gandaria aroma, yellowish orange color, soft texture and physical properties of 6.03% overrun, melting resistance 6.98 minutes, pH 3 ,06.Keywords: gandaria, sugar concentration, velvaABSTRAKBuah gandaria (Bouea macrophylla Griff.) merupakan salah satu tanaman buah tropik Maluku dan dikenal sebagai exotic fruit. Buah ini banyak mengandung metabolik sekunder yang berpotensi sebagai antioksidan. Potensi buah gandaria cukup melimpah di Maluku, namun pemanfaatannya masih terbatas, sehingga perlu dilakukan diversifikasi produk berbasis buah gandaria, salah satunya velva. Penelitian ini bertujuan untuk menentukan konsentrasi gula yang tepat untuk menghasilkan velva gandaria yang paling disukai oleh konsumen dan memiliki karakteristik fisik yang memenuhi standar. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi gula yang terdiri dari tiga taraf perlakuan yaitu: 10%, 15% dan 20%. Parameter yang diamati meliputi uji organoleptik (rasa, aroma, warna, tekstur) dan uji fisik (overrun, resistensi pelelehan, pH). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi gula 10% menghasilkan velva yang paling disukai oleh panelis dengan karakteristik sensori bearasa gandaria, beraroma gandaria, berwarna orange kekuningan, bertekstur lembut dan memiliki sifat fisik overrun 6,03%, resistensi pelelehan 6,98 menit, pH 3,06.Kata kunci : gandaria, konsentrasi gula, velva</dc:description>
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	<dc:date>2022-08-26</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/27496</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i4.27496</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/27496/16140</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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