Karakteristik Fisikokimia dan Organoleptik Gula Kelapa Serbuk dengan Penambahan Gum Arab sebagai Pengawet Nira pada Saat Penyadapan
DOI:
https://doi.org/10.55180/biofoodtech.v5i1.2561Kata Kunci:
Coconut Sap, Coconut Sugar Powder, Gum Arabic, Natural Preservatives, sensory evaluationAbstrak
This study aimed to determine the effect of adding gum arabic as a natural preservative to coconut sap during tapping on the organoleptic characteristics of coconut sugar powder. Coconut sap is highly susceptible to fermentation due to microbial activity, which can reduce the sensory quality of the final product. Therefore, the use of gum arabic with antimicrobial properties is expected to maintain sap quality and improve the sensory attributes of coconut sugar powder. This study employed a Randomized Block Design (RAK) with a single factor, namely gum arabic concentration (0; 0.5; 1.0; 1.5; 2.0; and 2.5 g) with four replications. The observed organoleptic parameters included color, aroma, taste, and overall acceptability. Data were analyzed using the Kruskal–Wallis test at a 5% significance level. The results showed that the addition of gum arabic had no significant effect on aroma, but significantly affected color, taste, and overall acceptability. Increasing gum arabic concentration tended to produce a browner color, sweeter taste, and higher panelist preference. The best treatment was obtained at 2 g gum arabic, resulting in brown color, typical coconut sugar aroma, sweeter taste, and the highest overall acceptability.
Referensi
Chan, A. C., Mokhtar, S. U., & Hong, P. K. (2025). A systematic review on the determination and analytical methods for furanic compounds in caramel models. Journal of Food Science and Technology, 62(11), 1999–2012. https://doi.org/10.1007/s13197-025-06419-4
Fatriani, F., Aryati, H., & Yuniarti, Y. (2019). Karakteritik gula semut dari Pengaron sebagai pemanis pangan alternatif. Prosiding Seminar Nasional Lingkungan Lahan Basah, 4(1), 34–37.
Galiñanes Plaza, A., Saulais, L., & Delarue, J. (2022). Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.1008577
Haryanti, P., Marseno, D. W., & Santoso, U. (2020). The Changes of Chemical Composition and Antioxidant Activity of Coconut Sap During Heating Process. RASAYAN: Journal of CHemistry, 13(3), 2010–2019.
Kang, S., Xiao, Y., Guo, X., Huang, A., & Xu, H. (2021). Development of gum arabic-based nanocomposite films reinforced with cellulose nanocrystals for strawberry preservation. Food Chemistry, 350, 129199. https://doi.org/10.1016/j.foodchem.2021.129199
Makale, T. M., Indriani, R., & Moonti, A. (2023). Strategi Pemasaran Produk Gula Semut (Studi Kasus di Kelompok Tani Huyula Desa Dulamayo Selatan, Kecamatan Telaga, Kabupaten Gorontalo). Kompeten: Jurnal Ilmiah Ekonomi Dan Bisnis, 1(5), 238–247. https://doi.org/10.57141/kompeten.v1i5.29
Mohamed, S. A., Elsherbini, A. M., Alrefaey, H. R., Adelrahman, K., Moustafa, A., Egodawaththa, N. M., Crawford, K. E., Nesnas, N., & Sabra, S. A. (2025). Gum Arabic: A Commodity with Versatile Formulations and Applications. Nanomaterials, 15(4), 290. https://doi.org/10.3390/nano15040290
Mustaufik, M., Tobari, T., & Hidayat, N. (2014). Peningkatan mutu produksi dan pemasarangula semut beriodiumdi koperasi serba usaha (ksu) ligasirem sumbang-banyumas. Performance, 19(1), 68–84.
Raharjo, D., Praseptiangga, D., Zaman, M. Z., & Yunus, A. (2025). Chitosan and gum arabic as wall materials to encapsulate Hopea beccariana Burck stem bark extract into powder form by spray drying. Bioresource Technology Reports, 30, 102131. https://doi.org/10.1016/j.biteb.2025.102131
Saraiva, A., Carrascosa, C., Ramos, F., Raheem, D., Lopes, M., & Raposo, A. (2023). Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications. International Journal of Environmental Research and Public Health, 20(4), 3671. https://doi.org/10.3390/ijerph20043671
Shiam, Md. A. H., Islam, M. S., Ahmad, I., & Haque, S. S. (2025). A review of plant-derived gums and mucilages: Structural chemistry, film forming properties and application. Journal of Plastic Film & Sheeting, 41(2), 195–237. https://doi.org/10.1177/87560879251316553
Sulastri, Y., & Saloko, S. (2021). Enkapsulasi Gula Semut Aren Menggunakan Kitosan dan Maltodekstrin: The Encapsulation of Arenga Sugar Powder Using Chitosan and Maltodextrine. Pro Food, 7(1), 840–851. https://doi.org/10.29303/profood.v7i1.164
Syska, K., & Ropiudin, R. (2023). Karakteristik Pengeringan dan Mutu Hedonik Gula Kelapa Kristal Menggunakan Pengering Tipe Rak Berputar Berenergi Limbah Termal dan Biomassa. Jurnal Agritechno, 16(1), 19–28. https://doi.org/10.70124/at.v16i1.998
Terán, J. L. L., Cabrera, E. V., Poveda, J., Araque, J., & Beltrán, M. I. (2024). Improving the behavior of thermoplastic starch with the addition of gum Arabic: Antibacterial, mechanical properties and biodegradability. Heliyon, 10(11), e31856. https://doi.org/10.1016/j.heliyon.2024.e31856
Wilberta, N., Sonya, N. T., & Lydia, S. H. R. (2021). Analisis Kandungan Gula Reduksi pada Gula Semut dari Nira Aren yang Dipengaruhi Ph dan Kadar Air. BIOEDUKASI (Jurnal Pendidikan Biologi), 12(1), 101–108. https://doi.org/10.24127/bioedukasi.v12i1.3760
Wilujeng, W. W., Tritisari, A., Heriyansah, & Junardi. (2022). Kajian Konsentrasi Natrium Bikarbonat terhadap Sifat Organoleptik pada Pembuatan Gula Semut. Agrofood, 4(1), 24–29. https://doi.org/10.63848/agf.v04n1.4
Unduhan
Diterbitkan
Cara Mengutip
Terbitan
Bagian
Citation Check
Lisensi
Hak Cipta (c) 2026 BIOFOODTECH : Journal of Bioenergy and Food Technology
Artikel ini berlisensiCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
