Characterization of Sensory Properties of Fresh Coconut Sap and Coconut Sap Preserved with Mangosteen (Garcinia mangostana L.) Peel
Karakterisasi Sifat Organoleptik Nira Kelapa Alami dan Nira Kelapa dengan Penambahan Pengawet Kulit Manggis
Keywords:
coconut sap, sensory properties, pH, mangosteen peel powderAbstract
Coconut juice is a high sugar food ingredient that is susceptible to changes in quality after tapping, So initial quality evaluation is needed through pH parameters and sensory tests. This research aims to compare the pH and organoleptic properties of coconut sap without preservatives (P0) and coconut sap with natural preservatives (P1). This research used an experimental method which was repeated three times. In this study, pH was measured using a pH meter. Organoleptic tests using the hedonic test method (scale 1–5) were also carried out to see consumer acceptance of sap based on the parameters of color, aroma, taste, texture and overall preference using 20 untrained panelists. The data were analyzed using the Wilcoxon signed-rank test (α=0.05). Based on the research results, it showed that the pH of the control juice was 5.97 ± 0.12, while the pH of the mangosteen peel powder treatment decreased to 5.57 ± 0.25. Sensorily, the addition of mangosteen peel powder decreased acceptance, especially for color and aroma, and decreased overall preference; Significant differences were found in color (p=0.003), aroma (p=0.022), and overall liking (p=0.046), while taste (p=0.114) and texture (p=0.695) were not significantly different. Mangosteen peel powder can influence the organoleptic characteristics and pH of the sap, especially the appearance and aroma parameters, so that it can influence panelist acceptance.
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