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The Effect of Concentration Areca Seed Extract (Areca Catechu L.) on Physicochemical and Sensory Properties of Pineapple Juice (Ananas Comosus L. Merr) As a Functional Beverages

Indonesian Food Science and Technology Journal · Vol. 5 No. 2 (2022) · hlm. 49–56

DOI
10.22437/ifstj.v5i2.17303
ISSN
2615-367X
Terbit
2022-07-31
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

This study aims to determine the effect of concentration areca seed extract on the physicochemical and sensory properties of pineapple juice as a functional beverages, and to determine the appropriate concentration of areca seed extract to produce pineapple juice that has the best physicochemical and sensory properties. This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely the concentration of areca seed extract 0%, 1%, 2%, and 3% (v/v). Each treatment was repeated 5 times, so there were 20 experimental units. The results showed that the concentration of areca seed extract had a significant effect on the total soluble solids, the degree of warmth L* and a*, antioxidant activity, total tannin, vitamin C levels, and had no significant effect on the acidity (pH), and had a characteristic taste of pineapple chelate until the taste of pineapple is slightly chelate, the color is brown to very brown, it has a pineapple aroma to a strong pineapple aroma, with a weak aftertaste to a slightly strong after taste. The best treatment in making pineapple juice with areca seed extract was the concentration of 2% areca seed extract which contained 80.02% antioxidant activity, vitamin C 104.68 mg/100 g, total tannin 99.62 mg TAE/g, total dissolved solids value 20.980brix, color degree value L*29.48, a*7.06, b*20.80, acidity value (pH) 3.37, has a slightly brown color, aroma of pineapple (methyl ester and ethyl ester compounds), taste pineapple and not chelate, and has no aftertaste.

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  • Universitas Jambi
  • Universiti Teknologi MARA
  • Riau University
  • Victoria University
  • Universitas Sains Al-Qur'an
  • Universiti of Malaysia Sabah
  • Universiti Putra Malaysia
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Rekan penulisOrganisasiArtikel bersama
Mursalin MursalinUniversitas Jambi6
Surhaini SurhainiUniversitas Jambi5
Irma RahmayaniUniversitas Jambi5
Rahayu SusenoUniversitas Jambi3
Ulyarti UlyartiUniversitas Jambi3
Mursyid MursyidUniversitas Jambi3
Indriyani IndriyaniUniversitas Jambi2
Sahrial SahrialUniversitas Jambi2
Mursalin MursalinAfiliasi tidak diketahui2
Silvi Leila RahmiUniversitas Jambi2
Ika GusrianiUniversitas Jambi2
Elkanah JayantiUniversitas Jambi2
Ade YuliaUniversitas Jambi1
Dompak M. T. NapitupuluUniversitas Jambi1
Heri JunediUniversitas Jambi1
Khairin AnisaUniversitas Jambi1
Lavlinesia LavlinesiaUniversitas Jambi1
Fitry TafziUniversitas Jambi1
Nur Hasnah ARRiau University1
Nurfaijah NurfaijahUniversitas Jambi1
Vijay MishraVictoria University1
IndriyaniAfiliasi tidak diketahui1
Evachristina SihotangAfiliasi tidak diketahui1
Hendrix Yulis SetyawanAfiliasi tidak diketahui1
Sunaryo SunaryoUniversitas Sains Al-Qur'an1
Budi WaluyoAfiliasi tidak diketahui1
Merlya MerlyaAfiliasi tidak diketahui1
Annisa'u ChoirunAfiliasi tidak diketahui1
Indra Lasmana TariganUniversitas Jambi1
Madyawati LatiefUniversitas Jambi1
Annisa Candra NabilaUniversitas Jambi1
Nurul HudaUniversiti of Malaysia Sabah1
Yus Aniza YusofUniversiti Putra Malaysia1
Qamarina SuhaimiUniversiti Teknologi MARA1
Wan Saidatul Syida Wan KamarudinUniversiti Teknologi MARA1
Adi Md SikinUniversiti Teknologi MARA1
Budiyanto BudiyantoUniversitas Pat Petulai1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">The  Effect of Concentration Areca Seed Extract (Areca Catechu L.) on  Physicochemical and Sensory Properties of Pineapple Juice  (Ananas Comosus L. Merr) As a Functional Beverages</dc:title>
	<dc:creator xml:lang="en">Purba, Daniel Tua</dc:creator>
	<dc:creator xml:lang="en">Nizori, Addion</dc:creator>
	<dc:creator xml:lang="en">Wulansari, Dian</dc:creator>
	<dc:subject xml:lang="en">Functional beverages, areca seed extract, pineapple juice</dc:subject>
	<dc:description xml:lang="en">This study aims to determine the effect of concentration areca seed extract on the physicochemical and sensory properties of pineapple juice as a functional beverages , and to determine the appropriate concentration of areca seed extract to produce pineapple juice that has the best physicochemical and sensory properties. This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely the concentration of areca seed extract 0%, 1%, 2%, and 3% (v/v). Each treatment was repeated 5 times, so there were 20 experimental units. The results showed that the concentration of areca seed extract had a significant effect on the total soluble solids, the degree of warmth L* and a*, antioxidant activity, total tannin, vitamin C levels, and had no significant effect on the acidity (pH), and had a characteristic taste of pineapple chelate until the taste of pineapple is slightly chelate, the color is brown to very brown, it has a pineapple aroma to a strong pineapple aroma, with a weak aftertaste to a slightly strong after taste. The best treatment in making pineapple juice with areca seed extract was the concentration of 2% areca seed extract which contained 80.02% antioxidant activity, vitamin C 104.68 mg/100 g, total tannin 99.62 mg TAE/g, total dissolved solids value 20.980brix, color degree value L*29.48, a*7.06, b*20.80, acidity value (pH) 3.37, has a slightly brown color, aroma of pineapple (methyl ester and ethyl ester compounds), taste pineapple and not chelate, and has no aftertaste.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2022-07-31</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/17303</dc:identifier>
	<dc:identifier>10.22437/ifstj.v5i2.17303</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 5 No. 2 (2022): Volume 5 Number 2, July 2022 |IFSTJ|; 49 - 56</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/17303/13959</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2022 Daniel Tua Purba, Addion Nizori, Dian Wulansari</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>