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

Authors

  • 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

DOI:

https://doi.org/10.29303/profood.v6i2.154

Keywords:

mesocarp, yellow watermelon, water kefir, mesokarp, semangka kuning

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

References

Adnyana, I. K., N. D. Arlinda, dan D. Safitri. 2014. Efek Anti Lelah Air Mesokarp Semangka Kuning (Citrullus lanatus Thunb.) Tanpa Biji. Jurnal Ilmiah Farmasi. 2(2): 1-6. DOI: 10.26874/kjif.v212.27.

Alsayadi, M., Y. Aljawfi, M. Belarbi, and F. Z. Sabri. 2013. Antioxidant Potency of Water Kefir. Journal of Microbiology, Biotechnology, and Food Sciences. 2(6): 2444-2447.

Al-Sayed, H. M. A., and A. R. Ahmed. 2013. Utilization of Watermelon Rinds and Sharlyn Melon Peels as a Natural Source of Dietary Fiber and Antioxidants in Cake. Annals of Agriculture Science Journal. 58(1): 83-95. DOI: 10.1016/j.aoas.2013.01.012.

Aziz, T., M. E. G. Johan, dan D. Sri. 2018. Pengaruh Jenis Pelarut, Temperatur, dan Waktu terhadap Karakterisasi Pektin dari Hasil Ekstraksi Kulit Buah Naga (Hylocereus polyrhizus). Jurnal Teknik Kimia. 24(1): 17-27. DOI: 10.36706/jtk.y24il.413.

Cahyani, S. O., B. Dwiloka, dan H. Rizqiati. 2019. Perubahan Sifat Fisikokimia dan Mutu Hedonik Kefir Air Kelapa Hijau (Cocos mucifera L.) dengan Penambahan High Fructose Syrup (HFS). Jurnal Teknologi Pangan. 3(1): 96-103. DOI: 10.14710/jtp.3.1.96-103.

Chen, Y., Y. Huang, Y. Bai, C. Fu, M. Zhou, B. Gao, C. Wang, D. Li, Y. Hu, and N. Xu. 2017. Effects of Mixture Cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in Alcoholic Fermentation on The Physicochemical and Sensory Properties of Citrus Vinegar. LWT – Food Science and Technology. 84(1): 753-763. DOI: 10.1016/j.lwt.2017.06.032.

Codex Alimentarius Commision. 2003. Codex Standard for Fermented Milks. CODEX STAN 243-2003.

Corleto, K. A., J. Singh, G. K. Jayaprakasha, and B. S. Patil. 2019. A Sensitive HPLC-FLD Method Combined with Multivariate Analysis for The Determination of Amino Acids in L-Citrulline Rich Vegetables. Journal of Food and Drug Analysis. 27(3): 717-728. DOI: 10.1016/j.jfda.2019.04.001.

Dungir, S. G., D. G. Katja, dan V. S. Kamu. 2012. Aktivitas Antioksidan Ekstrak Fenolik dari Kulit Buah Manggis (Garcinia mangostana L.). Jurnal MIPA UNSRAT Online. 1(1): 1-15. DOI: 10.35579/jm.1.1.2012.424.

Fila, W. A., E. H. Itam, J. T. Johnson, M. O. Odey, E. E. Effiong, K. Dasofunjo, and E. E. Ambo. 2013. Comparative Proximate Composition of Citrullus lanatus, Squash Curcubita pepo’l, and Rambutan Nephelium lappaceum. International Journal of Science and Technology. 2(1): 81-88.

Fiorda, F. A., G. V. de Melo Pereira, V. Thomaz-Soccol, A. P. Medeiros, S. K. Rakshit, and C. R. Soccol. 2016. Development of Kefir-Based Prebiotic Beverages with DNA Protection and Antioxidant Activities Using Soybean Hydrolyzed Extract, Colostrum, and Honey. LWT – Food Science and Technology. 68(1): 690-697. DOI: 10.1016/j.lwt.2016.01.003.

Harijanti, I. A. P., Y. B. Pramono, dan S. Mulyani. 2013. Total Asam, Viskositas, dan Kesukaan pada Yoghurt Drink dengan Sari Buah Manga (Mangifera Indica) Sebagai Perisa Alami. Jurnal Aplikasi Teknologi Pangan. 2(2): 104-107.

Hassani, M., A. Sharifi, A. M. Sani, and B. Hassani. 2016. Growth and Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Yogurts Enriched by Barberry Extract. Journal of Food Safety. 36(4): 503-507. DOI: 10.1111/jfs.12269.
Ho, L. H., and N. C. Dahri. 2016. Effect of Watermelon Rind Powder on Physicochemical, Textural, and Sensory Properties of Wet Yellow Noodles. Journal of Food. 14(3): 465-472.DOI: 10.1080/19476337.2015.1134672.

Ho, Y., C. Lin, and M. Wu. 2017. Evaluation of The Prebiotic Effects of Citrus Pectin Hydrosylate. Journal of Drug and Analysis. 25(1): 550-558. DOI: 10.1016/j.jfda.2016.11.014.

Hussain, N., N. Azhar, and S. G. S. Rajoo. 2019. Effects of Thermosonication on Watermelon Rind-Honey Beverage. Italian Journal of Food Science. 31(4): 631-651. DOI: 10.14674/IJFS-1345.

Insani, H., H. Rizqiati, dan Y. Pratama. 2018. Pengaruh Variasi Konsentrasi Sukrosa terhadap Total Khamir, Total Padatan Terlarut, Kadar Alkohol, dan Mutu Hedonik pada Water Kefir Buah Naga Merah (Hyloreceus polyrhizus). Jurnal Teknologi Pangan. 2(1): 90-95. DOI: 10.14710/jtp.2.2.90-97.

Kieserling, K., T. M. Vu, S. Drusch, and S. Schalow. 2019. Impact of Pectin-Rich Orange Fibre on Gel Characteristic and Sensory Properties in Lactic Acid Fermented Yoghurt. Food Hydrocolloids. 94(1): 152-163. DOI: 10.1016/j.foodhyd.2019.02.051.

Lestari, M. W., V. P. Bintoro, dan H. Rizqiati. 2018. Pengaruh Lama Fermentasi terhadap Tingkat Keasaman, Viskositas, Kadar Alkohol, Mutu Hedonik Kefir Air Kelapa. Jurnal Teknologi Pangan. 2(1): 8-13.DOI: 10.14710/jtp.2.1.%25p.

Li, W., M. Mutuvulla, X, Chen, M. Jiang, and M. Dong. 2012. Isolation and Identification of High Viscosity-Producing Lactic Acid Bacteria from A Traditional Fermented Milk In Xinjiang An Its Role in Fermentation Process. European Food Research and Technology. 235(1): 497-505. DOI: 10.1007/s00217-012-1779-7.
Lolaen, L. A. C., Fatimawali, dan G. Citraningtyas. 2013. Uji Aktivitas Antioksidan Kandungan Fitokimia Jus Buah Gandaria (Bouea macrophylla Griffith). Pharmacon: Jurnal Ilmiah Farmasi UNSRAT. 2(2): 1-8.

Lu, M., X. Wang, G. Sun, B. Qin, J. Xiao, S. Yan, Y. Pan, and Y. Wang. 2014. Fine Structure of Tibetan Kefir Grains and Their Yeast Distribution, Diversity, and Shift. PLoS ONE. 9(6): 1-10. DOI: 10.1371/journal.pone.0101387.

Majelis Ulama Indonesia. 2009. Fatma Majelis Ulama Indonesia Nomor 11 tentang Hukum Alkohol. Himpunan Fatma Majelis Ulama Indonesia, Jakarta.

Mazzoli, R., F. Bosco, I. Mizrahi, E. A. Bayer, and E. Pessione. 2014. Towards Lactic Acid Bacteria-Based Biorefineries. Biotechnology Advanced. 32(7): 1216-1236. DOI:10.1016/j.biotechadv.2014.07.005.

Muizuddin, M., dan E. Zubaidah. 2015. Studi Aktivitas Antibakteri Kefir Teh Daun Sirsak (Anonna muricata linn.) dari Berbagai Macam Merk Teh Daun Sirsak di Pasaran. Jurnal Pangan dan Agroindustri. 3(4): 1662-1672.

Nguela, M. J., A. Vernhet, A. Julien-Ortiz, N. Sieczkowski, and J. R. Mouret. 2019. Effect of Grape Must Polyphenols on Yeast Metabolism During Alcoholic Fermentation. Food Research International. 121(1): 165-171. DOI: 10.1016/j.foodres.2019.03.038.

Octarya, Z., dan A. Ramadhani. 2014. Ekstraksi dan Karakterisasi Pektin dari Limbah Kulit Semangka Menggunakan Ekstrak Enzim Aspergillus niger. Jurnal Agroteknologi. 4(2): 27-31.

Okano, K., T. Tanaka, C. Ogino, H. Fukuda, and A. Kondo. 2010. Biotechnological Production of Enantiomeric Pure Lactic Acid from Renewable Resources: Recent Achievements, Perspectives, and Limits. Applied Microbiology and Biotechnology. 85(1): 413-423. DOI: 10.1007/s00253-009-2280-5.

Petkowicz, C. L. O., L. C. Vriesmann, and P. A. Williams. 2017. Pectins from Food Waste: Extraction, Characterization, and Properties of Watermelon Rind Pectin. Food Hydrocolloids. 65(1): 57-67. DOI: 10.1016/j.foodhyd.2016.10.040.

Purba, A. P., B. Dwiloka, dan H. Rizqiati. 2018. Pengaruh Lama Fermentasi terhadap Bakteri Asam Laktat (BAL), Viskositas, Aktivitas Antioksidan, dan Organoleptik Water Kefir Anggur Merah. Jurnal Teknologi Pangan. 2(1): 49-51. DOI: 10.14710/jtp.2.1.%25p.

Putri, G. N., N. H. R. Parnanto, dan A. Nursiwi. 2016. Pengaruh Penambahan Gum Arab terhadap Karakteristik Fisik, Kimia, dan Organoleptik Fruit and Vegetable Leather dari Albedo Semangka (Citrullus lanatus Schard.) dan Wortel (Daucus carota). Jurnal Teknosains Pangan. 5(3): 20-30.

Rahmawati, I., Darmawati, dan I. Mahadi. 2016. Pembuatan Fruitghurt dari Lapisan Putih (Mesokarp) Kulit Semangka (Citrullus Vulgaris) Berdasarkan Lama Fermentasi dan Analisis Potensi Rancangan Lembar Kerja Siswa Pada Pembelajaran Biologi SMA. Jurnal Online Mahasiswa Fakultas Keguruan dan Ilmu Pendidikan. 3(2): 1-15.

Rohman, A., B. Dwiloka, dan H. Rizqiati. 2019. Pengaruh Lama Fermentasi terhadap Total Bakteri Asam Laktat, Total Khamir, dan Mutu Hedonik Kefir Air Kelapa Hijau (Cocos mucifera). Jurnal Teknologi Pangan. 3(1): 127-133. DOI: 10.14710/jtp.3.1.127-133.

Romdhane, M. B., A. Haddar, I. Ghazala, K. B. Jedou, C. B. Helbert, and S. Ellouz-Chaabouni. 2016. Optimization of Polysaccharides Extraction from Watermelon Rinds: Structure, Functional, and Biological Activities. Food Chemistry. 216(1): 355-364. DOI: 10.1016/j.foodchem.2016.08.056.

Sabater, C., C. Abad-Garcia, P. Delgago-Fernandez, N. Corzo, and A. Montilla. 2020. Carbohydrate Fraction Characterisation of Functional Yogurts Containing Pectin and Pectic Oligosaccharides Through Conventional Networks. Journal of Food Composition and Analysis. 90(1): 1-13. DOI: 10.1016/j.jfca. 2020.103484.

Sabeetha, S., I. Amin, and M. Y. B. Nisak. 2017. Physico-chemical Characteristic of Watermelon in Malaysia. Journal of Tropical Agriculture and Food Science. 45(2): 209-223.

Santoso, A. 2011. Serat Pangan (Dietary fiber) dan Manfaatnya Bagi Kesehatan. Magistra. 23(75): 35-40.

Saragih, M. A., V. S. Johan, dan U. Pato. 2017. Pengaruh Penambahan Kelopak Rosella terhadap Mutu Sensori Permen Jelly dari Albedo Semangka. Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau. 4(1): 1-12.

Setyowati, H., dan W. Setyani. 2016. Kefir: A New Role as Neutraceuticals. Jurnal Kedokteran dan Kesehatan Manusia. 7(5): 200-209.

Shanti, N. M., dan R. Zuraida. 2016. Pengaruh Pemberian Jus Semangka terhadap Penurunan Tekanan Darah Lansia. Jurnal Majority. 5(4): 117-123.

Syrokou, M. K., M. Papadelli, I. Ntaikou, S. Paramithiotis, and E. H. Drosinos. 2019. Sugary Kefir: Microbial Identification and Biotechonoligical Properties. Beverages. 5(4): 1-18. DOI: 10.3390/beverages5040061.

Tu, C., F. Azi, J. Huang, X. Xu, G. Xing, and M. Dong. 2019. Quality and Metagenomic Evaluation of A Novel Functional Beverage Produced from Soy Whey Using Water Kefir Grains. LWT – Food Science and Technology. 113(1): 1-10. DOI: 10.1016/j.lwt.2019. 108258.

Xu, D., J. Bechtner, J. Behr, L. Eisenbach, A. J. Geißler, and R. F. Vogel. 2019. Lifestyle of Lactobacillus hordei Isolated from Water Kefir Based on Genomic, Proteomic and Physiological Characterization. International Journal of Food Microbiology. 290(1): 141-149. DOI: 10.1016/j.ijfoodmicro.2018.10.004.

Yao, W., X. Wu, J. Zhu, B. Sun, Y. Y. Zhang, and C. Miller. 2011. Bacterial Cellulose Membrane – A New Support Carrier for Yeast Immobilization for Ethanol Fermentation. Process Biochemistry. 46(1): 2054-2058. DOI: 10.1016/j.procbio.2011.07.006.

Yu, W., G. Xie, D. Wu, X. Li, and J. Lu. 2020. A Lactobacillus brevis Strain Citrulline Re-uptake Activity for Citrulline Ethyl Carbamate Control During Chinese Rice Wine Fermentation. Food Biochemistry. 36(1): 1-5. DOI: 10.1016/j.fbio.2020.100612.

Yunivia, Y., B. Dwiloka, dan H. Rizqiati. 2019. Pengaruh Penambahan High Fructose Syrup (HFS) terhadap Perubahan Sifat Fisikokimia dan Mikrobiologi Kefir Air Kelapa Hijau. Jurnal Teknologi Pangan. 3(1): 116-120. DOI: 10.14710/jtp.3.1.116-120.

Published

2021-01-21

How to Cite

Syalom, R. N., Mulyani, S., & Legowo, A. M. (2021). 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. Pro Food, 6(2), 719–728. https://doi.org/10.29303/profood.v6i2.154