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
DOI:
https://doi.org/10.29303/profood.v6i2.154Kata Kunci:
mesocarp, yellow watermelon, water kefir, mesokarp, semangka kuningAbstrak
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
Referensi
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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.
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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.
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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.
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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.
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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.
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2021-01-21
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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
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