PENGARUH KONSENTRASI MESOKARP SEMANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI WATER KEFIR SEMANGKA KUNING (Citrullus lanatus (Thunb.))

Effect of Watermelon Mesocarp Concentration on Physicochemical and Microbiology Characteristic of Yellow Watermelon (Citrullus lanatus (Thunb.)) Water Kefir

  • Rhema Nafiri Syalom Program Studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang
  • Sri Mulyani Program Studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang
  • Anang M Legowo Program Studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang

Abstract

ABSTRACT


 


Yellow watermelon (Citrullus lanatus (Thunb.)) is a kind of horticulture commodity that contains high water content. There are three parts of yellow watermelon, namely the outer part (exocarp), the middle part with white color (mesocarp), and the fruit flesh (endocarp) that the mesocarp often becomes waste of the consumption of yellow watermelon. One of the development innovations for yellow watermelon is to process it into fermented beverage such as water kefir using the mesocarp so that there is no waste material. This research aims to know the effect of mesocarp concentration on yellow watermelon water kefir physicochemical and microbiology characteristics. The method of research was using Completely Randomized Design with one factor (mesocarp concentration). Treatment variation which is utilized the 0% (v/v), 5% (v/v), 10% (v/v), 15% (v/v), and 20% (v/v) of mesocarp concentration. The research results show that the higher mesocarp concentration can increase the total of lactic acid and lactic acid bacteria, decrease the alcohol content and total of yeast, contribute to give antioxidants on water kefir, and mesocarp concentration does not have a real impact on viscosity.


 


Keywords: Mesocarp, Yellow Watermelon, Water Kefir


 


ABSTRAK


 


Semangka kuning (Citrullus lanatus (Thunb.)) merupakan salah satu komoditas hortikultura dengan kandungan air yang sangat tinggi. Pada semangka kuning terdapat tiga bagian yaitu bagian terluar (eksokarp), bagian tengah berwarna putih (mesokarp), dan daging buah (endokarp) yang mana dalam mengonsumsi semangka, mesokarp seringkali menjadi limbah. Inovasi pengolahan semangka kuning salah satunya dapat dijadikan minuman fermentasi water kefir dengan memanfaatkan mesokarp agar tidak menjadi bahan yang terbuang. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi mesokarp terhadap karakteristik fisikokimia dan mikrobiologi water kefir semangka kuning. Metode penelitian menggunakan Rancangan Acak Lengkap dengan faktor tunggal (konsentrasi mesokarp). Variasi perlakuan yang digunakan adalah konsentrasi mesokarp 0% (v/v), 5% (v/v), 10% (v/v), 15% (v/v), dan 20% (v/v). Hasil penelitian menunjukan semakin tinggi konsentrasi mesokarp mampu meningkatkan total asam laktat dan total bakteri asam laktat, mampu menurunkan kadar alkohol dan total khamir, memberikan antioksidan pada water kefir, dan konsentrasi mesokarp tidak mempengaruhi viskositas.


 


Kata kunci: Mesokarp, Semangka Kuning, Water Kefir

Author Biographies

Rhema Nafiri Syalom, Program Studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang

Program studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan & Pertanian 

Anang M Legowo, Program Studi Teknologi Pangan, Departemen Pertanian, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang

Program Studi Teknologi Pangan, Departemen Pertanian

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Published
2021-01-21
How to Cite
SYALOM, Rhema Nafiri; MULYANI, Sri; LEGOWO, Anang M. PENGARUH KONSENTRASI MESOKARP SEMANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI WATER KEFIR SEMANGKA KUNING (Citrullus lanatus (Thunb.)). Pro Food, [S.l.], v. 6, n. 2, p. 719-728, jan. 2021. ISSN 2443-3446. Available at: <https://profood.unram.ac.id/index.php/profood/article/view/154>. Date accessed: 29 july 2021. doi: https://doi.org/10.29303/profood.v6i2.154.

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