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PENGARUH PENAMBAHAN BUBUK KAYU SECANG (Caesalpinia sappan L.) TERHADAPSIFAT FISIK, KIMIA, ORGANOLEPTIK DAN UMUR SIMPAN SIRUP AIR KELAPA

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 1 (2018)

DOI
10.33772/jstp.v3i1.3982
ISSN
2527-6271
Published
2018-04-14
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to study the physical, chemical, organoleptic and shelf life of coconut water syrup with the addition ofsappan wood powder. This study used Completely Randomized Design (CRD) which consists of 1 factor, namely theaddition of sappan wood powder (S) consisting of S0 (control) = 0 g, S1 = 2 g, S2 = 6 g, S3 = 10 g and S4 = 14 g. Theresults showed that the best treatment of coconut syrup product was S3 sample with the favorite score of color of 4.27(like), aroma of 3.73 (like) and taste of 3.96. Viscosity and glucose of S3 sample were 105,42 cP and 72,37%. The shelflife and microbial content was calculated using TPC (Total Plate Count) method for storage time of 0, 3, 6, 9, 12 and 15days ie. 30 colonies/mL, 110 colonies/mL, 220 colonies/mL, 370 colonies/mL, 460 colonies/mL and 520 colonies/mL, respectively. So, the shelf life of coconut water syrup with the addition of sappan wood powder was 12 days. Keywords: syrup coconut water, physical, chemical, organoleptic, shelf life ABSTRAK Penelitian ini bertujuan untuk mempelajari sifat fisik, kimia, organoleptik dan umur simpan sirup air kelapa denganpenambahan bubuk kayu secang. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor,yaitu penambahan bubuk kayu secang (S) yang terdiri dari S0 (kontrol) = 0 g, S1 = 2 g, S2 = 6 g, S3 = 10 g dan S4 = 14 g.Hasil penelitian menunjukkan bahwa perlakuan terbaik produk sirup air kelapa yaitu S3 (penambahan bubuk kayu secang10 g) dengan skor kesukaan terhadap warna adalah sebesar 4,27 (suka), aroma sebesar 3,73 (suka) dan rasa sebesar3,96 (suka). Viskositas dan glukosa pada sampel S3 yakni berturut-turut sebesar 105,42 cP dan 72,37 %. Umur simpandan kandungan mikroba dihitung menggunakan metode TPC (Total Plate Count) yakni untuk penyimpanan 0, 3, 6, 9, 12dan 15 hari berturut-turut sebesar 30 koloni/ml, 110 koloni/ml, 220 koloni/ml, 370 koloni/ml, 460 koloni/ml dan 520koloni/ml. Jadi umur simpan sirup air kelapa dengan penambahan bubuk kayu secang bertahan selama 12 hari. Kata Kunci: sirup air kelapa, fisik, kimia, organoleptik, umur simpan.

Collaboration network of the authors

40 authors · 127 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
Ansharullah AnsharullahUniversitas Halu Oleo19
Hermanto HermantoUniversitas Halu Oleo17
Kobajashi Togo IsamuAffiliation unknown8
RH Fitri FaradillaAffiliation unknown8
SRI REJEKIUniversitas Halu Oleo6
Djukrana WahabAffiliation unknown6
Abdu Rahman BacoAffiliation unknown6
LA KARIMUNAUniversitas Halu Oleo6
SRI WAHYUNIAffiliation unknown5
Muhammad Syukri SadimantaraUniversitas Halu Oleo5
Asnani AsnaniAffiliation unknown4
Haslianti HasliantiAffiliation unknown3
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Mariani. LAffiliation unknown2
Ryan HidayatAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Maharani MaharaniAffiliation unknown2
Muh Syukri SadimantaraAffiliation unknown1
Tamrin -Affiliation unknown1
GEDE AGUS SANJAYAUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
Azhar AnsiUniversitas Halu Oleo1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Muh AmirUniversitas Halu Oleo1
Wempy BangaAffiliation unknown1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Arifi JaldinAffiliation unknown1
Feti FeraAffiliation unknown1
Ahmad SyafarAffiliation unknown1
Astri RahayuAffiliation unknown1
Andi Besse PatadjaiAffiliation unknown1
Syahrul SyahrulAffiliation 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">PENGARUH PENAMBAHAN BUBUK KAYU SECANG (Caesalpinia sappan L.) TERHADAPSIFAT FISIK, KIMIA, ORGANOLEPTIK DAN UMUR SIMPAN SIRUP AIR KELAPA</dc:title>
	<dc:creator>Najarudin, Najarudin</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 study the physical, chemical, organoleptic and shelf life of coconut water syrup with the addition ofsappan wood powder. This study used Completely Randomized Design (CRD) which consists of 1 factor, namely theaddition of sappan wood powder (S) consisting of S0 (control) = 0 g, S1 = 2 g, S2 = 6 g, S3 = 10 g and S4 = 14 g. Theresults showed that the best treatment of coconut syrup product was S3 sample with the favorite score of color of 4.27(like), aroma of 3.73 (like) and taste of 3.96. Viscosity and glucose of S3 sample were  105,42 cP and 72,37%. The shelflife and microbial content was calculated using TPC (Total Plate Count) method for storage time of 0, 3, 6, 9, 12 and 15days ie. 30 colonies/mL, 110 colonies/mL, 220 colonies/mL, 370 colonies/mL, 460 colonies/mL and 520 colonies/mL, respectively. So, the shelf life of coconut water syrup with the addition of sappan wood powder was 12 days. Keywords: syrup coconut water, physical, chemical, organoleptic, shelf life ABSTRAK Penelitian ini bertujuan untuk mempelajari sifat fisik, kimia, organoleptik dan umur simpan sirup air kelapa denganpenambahan bubuk kayu secang. Peneltian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 1 faktor,yaitu penambahan bubuk kayu secang (S) yang terdiri dari S0 (kontrol) = 0 g, S1 = 2 g, S2 = 6 g, S3 = 10 g dan S4 = 14 g.Hasil penelitian menunjukkan bahwa perlakuan terbaik produk sirup air kelapa yaitu S3 (penambahan bubuk kayu secang10 g) dengan skor kesukaan terhadap warna adalah sebesar 4,27 (suka), aroma sebesar 3,73 (suka) dan rasa sebesar3,96 (suka). Viskositas dan glukosa pada sampel S3 yakni berturut-turut sebesar 105,42 cP dan 72,37 %. Umur simpandan kandungan mikroba dihitung menggunakan metode TPC (Total Plate Count) yakni untuk penyimpanan 0, 3, 6, 9, 12dan 15 hari berturut-turut sebesar 30 koloni/ml, 110 koloni/ml, 220 koloni/ml, 370 koloni/ml, 460 koloni/ml dan 520koloni/ml. Jadi umur simpan sirup air kelapa dengan penambahan bubuk kayu secang bertahan selama 12 hari. Kata Kunci: sirup air kelapa, fisik, kimia, organoleptik, umur simpan.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-04-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3982</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i1.3982</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 1 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3982/3059</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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