PENGARUH SUBSTITUSI FILTRAT KULIT MANGGIS (Garcinia mangostana) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN PADA SELAI BUAH PALA (Myristica fragrans)

Pirna, Pirna; Tamrin, Tamrin; Asyik, Nur

doi:10.33772/jstp.v8i2.38040

Jurnal

PENGARUH SUBSTITUSI FILTRAT KULIT MANGGIS (Garcinia mangostana) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN PADA SELAI BUAH PALA (Myristica fragrans)

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 2 (2023)

DOI: 10.33772/jstp.v8i2.38040
ISSN: 2527-6271
Published: 2023-05-06
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACT This study aimed to determine the effect of mangosteen peel extract substitution on the organoleptic value and antioxidant activity of nutmeg jam. This study used a completely randomized design (CRD), namely substitution of mangosteen peel extract consisting of Y0 (0% mangosteen peel extract: 100% nutmeg), Y1 (5% mangosteen peel extract: 95% nutmeg), Y2 (10% Mangosteen peel extract: 90% nutmeg), Y3 (15% mangosteen peel extract: 85% nutmeg), and Y4 (20% mangosteen peel extract: 80% nutmeg). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the best treatment for nutmeg jam was Y4 (20% mangosteen peel extract substitution) with average preference scores for color, aroma, taste, and texture were 4.64 (very like), 4.23 (like), 4.17 (likes), and 4.36 (like). The results show that the best-treated nutmeg jam had a 3.07 pH, 1.75% protein, an antioxidant activity of 96%, and an IC50 value of 66.06 ppm. The substitution of mangosteen peel extract had a very significant effect on the organoleptic color, aroma, taste, and texture as well as it had a significant effect on the pH, protein, and antioxidant activity of nutmeg jam. Keywords: nutmeg jam, mangosteen peel, antioxidant, organoleptic. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi filtrat kulit buah manggis terhadap nilai organoleptik dan aktivitas antioksidan selai buah pala. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu substitusi filtrat kullit manggis yang terdiri dari Y0 (filtrat kulit buah manggis 0 %: buah pala 100 %), Y1 (filtrat kulit buah manggis 5 %: buah pala 95 %), Y2 (filtrat kulit buah manggis 10 %: buah pala 90 %), Y3 (filtrat kulit buah manggis 15 %: buah pala 85 %) dan Y4 (filtrat kulit buah manggis 20 %: buah pala 80 %). Data dianalisi menggunakan Analysis of varian (ANOVA) dan dilanjutkan dengan uji Duncan’s multi range test (DMRT) pada taraf kepercayaan 95 % (α=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik selai buah pala yaitu Y4 (substitusi filtrat kulit buah manggis 20 %) dengan rata-rata kesukaan terhadap warna 4,64 (sangat suka), aroma 4,23 (suka), rasa 4,17 (suka) dan tekstur 4,36 (suka). Berdasarkan analisis yang dilakukan pada selai buah pala perlakuan terbaik, parameter yang diamati yaitu analisis pH 3,07, protein 1,75 %, dan aktivitas antioksidan sebesar 96 %, serta nilai IC50 sebesar 66,06 ppm. Berdasarkan hasil penelitian menunjukkan bahwa substitusi filtrat kulit buah manggis berpengaruh sangat nyata terhadap organoleptik warna, aroma, rasa, tekstur dan mempunyai pengaruh nyata terhadap pH, protein dan aktivitas antioksidan selai buah pala

Collaboration network of the authors

40 authors · 128 co-authorship links · showing the 40 most connected

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Universitas Halu Oleo
Affiliation unknown

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Same organisation
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Co-author	Organisation	Joint articles
Ansharullah Ansharullah	Universitas Halu Oleo	19
Hermanto Hermanto	Universitas Halu Oleo	17
Kobajashi Togo Isamu	Affiliation unknown	8
RH Fitri Faradilla	Affiliation unknown	8
SRI REJEKI	Universitas Halu Oleo	6
Djukrana Wahab	Affiliation unknown	6
Abdu Rahman Baco	Affiliation unknown	6
LA KARIMUNA	Universitas Halu Oleo	6
SRI WAHYUNI	Affiliation unknown	5
Muhammad Syukri Sadimantara	Universitas Halu Oleo	5
Asnani Asnani	Affiliation unknown	4
Haslianti Haslianti	Affiliation unknown	3
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	3
Mariani. L	Affiliation unknown	2
Ryan Hidayat	Affiliation unknown	2
Agung Putu Agus Saputra	Affiliation unknown	2
Diah Islamyati Harsyam	Affiliation unknown	2
Maharani Maharani	Affiliation unknown	2
Muh Syukri Sadimantara	Affiliation unknown	1
Tamrin -	Affiliation unknown	1
GEDE AGUS SANJAYA	Universitas Halu Oleo	1
SAS MITA	Universitas Halu Oleo	1
Azhar Bafadal	Universitas Halu Oleo	1
Anugrah Hidayat	Affiliation unknown	1
Azhar Ansi	Universitas Halu Oleo	1
Sarinah Sarinah	Affiliation unknown	1
I Gede Mardianta	Affiliation unknown	1
Ansharullah Ansarullah	Affiliation unknown	1
Halida Rusdin	Affiliation unknown	1
Arifi Jaldin	Affiliation unknown	1
Feti Fera	Affiliation unknown	1
Ahmad Syafar	Affiliation unknown	1
Astri Rahayu	Affiliation unknown	1
Andi Besse Patadjai	Affiliation unknown	1
Syahrul Syahrul	Affiliation unknown	1
Muhammad Ihsan Diki	Affiliation unknown	1
Irmayanti Irmayanti	Universitas Halu Oleo	1

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">PENGARUH SUBSTITUSI FILTRAT KULIT MANGGIS (Garcinia mangostana) TERHADAP  KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN PADA SELAI BUAH  PALA (Myristica fragrans)</dc:title>
	<dc:creator>Pirna, Pirna</dc:creator>
	<dc:creator>Tamrin, Tamrin</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of mangosteen peel extract substitution on the organoleptic value and antioxidant activity of nutmeg jam. This study used a completely randomized design (CRD), namely substitution of mangosteen peel extract consisting of Y0 (0% mangosteen peel extract: 100% nutmeg), Y1 (5% mangosteen peel extract: 95% nutmeg), Y2 (10% Mangosteen peel extract: 90% nutmeg), Y3 (15% mangosteen peel extract: 85% nutmeg), and Y4 (20% mangosteen peel extract: 80% nutmeg). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the best treatment for nutmeg jam was Y4 (20% mangosteen peel extract substitution) with average preference scores for color, aroma, taste, and texture were 4.64 (very like), 4.23 (like), 4.17 (likes), and 4.36 (like). The results show that the best-treated nutmeg jam had a 3.07 pH, 1.75% protein, an antioxidant activity of 96%, and an IC50 value of 66.06 ppm. The substitution of mangosteen peel extract had a very significant effect on the organoleptic color, aroma, taste, and texture as well as it had a significant effect on the pH, protein, and antioxidant activity of nutmeg jam. Keywords: nutmeg jam, mangosteen peel, antioxidant, organoleptic. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh substitusi filtrat kulit buah manggis terhadap nilai organoleptik dan aktivitas antioksidan selai buah pala. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu substitusi filtrat kullit manggis yang terdiri dari Y0 (filtrat kulit buah manggis 0 % : buah pala 100 %), Y1 (filtrat kulit buah manggis 5 % : buah pala 95 %), Y2 (filtrat kulit buah manggis 10 % : buah pala 90 %), Y3 (filtrat kulit buah manggis 15 % : buah pala 85 %) dan Y4 (filtrat kulit buah manggis 20 % : buah pala 80 %). Data dianalisi menggunakan Analysis of varian (ANOVA) dan dilanjutkan dengan uji Duncan’s multi range test (DMRT) pada taraf kepercayaan 95 % (α=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik selai buah pala yaitu Y4 (substitusi filtrat kulit buah manggis 20 %) dengan rata-rata kesukaan terhadap warna 4,64 (sangat suka), aroma 4,23 (suka), rasa 4,17 (suka) dan tekstur 4,36 (suka). Berdasarkan analisis yang dilakukan pada selai buah pala perlakuan terbaik, parameter yang diamati yaitu analisis pH 3,07, protein 1,75 %, dan aktivitas antioksidan sebesar 96 %, serta nilai IC50 sebesar 66,06 ppm. Berdasarkan hasil penelitian menunjukkan bahwa substitusi filtrat kulit buah manggis berpengaruh sangat nyata terhadap organoleptik warna, aroma, rasa, tekstur dan mempunyai pengaruh nyata terhadap pH, protein dan aktivitas antioksidan selai buah pala</dc:description>
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	<dc:date>2023-05-06</dc:date>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v8i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/38040/18190</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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