LIMBONG, SELVIN SINTA (2023) KUALITAS SELAI BUAH NIPAH (Nypa fructicaans) DENGAN PERBEDAAN KONSENTRASI ASAM SITRAT (23dt466). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Selvin Sinta Limbong. 26060119120003. Kualitas Selai Buah Nipah (Nypa
fructicans) dengan Perbedaan Konsentrasi Asam Sitrat. Apri Dwi Anggo dan
Romadhon).
Buah nipah (Nypa fructicans) merupakan buah dari sejenis pohon mangrove,
yang dapat tumbuh di iklim tropis dan tersebar hampir di seluruh wilayah Indonesia.
Salah satu inovasi produk pangan dari buah nipah yaitu selai. Selai merupakan
produk semi basah yang dalam pembuatannya diperlukan asam sitrat untuk
membuat suasana selai menjadi pH optimum sehingga menciptakan selai yang
berkualitas dan diminati oleh masyarakat. Tujuan penelitian ini adalah untuk
mengetahui konsentrasi asam sitrat yang terbaik dalam pembuatan selai nipah.
Buah nipah pada penelitian ini didapatkan dari Dusun Wonoharjo, Kecamatan
Pangandaran, Kabupaten Pangandaran, Jawa Barat. Metode penelitan yang
digunakan bersifat eksperimental laboratoris, dengan perlakuan perbedaan
konsentrasi asam sitrat 0%, 0,6%, 1,2% dan 1,8%. Kualitas selai dinilai dari kadar
air, kadar serat pangan, sineresis, kadar gula total, pH, viskositas, daya oles dan
hedonik. Data dianalisis dengan parametrik (uji Anova dan uji lanjut BNJ) dan non
parametrik (Uji Kruskal-Wallis dan uji lanjut Mann whitney). Hasil penelitian
menunjukkan bahwa perbedaan konsentrasi asam sitrat berpengaruh (p < 0,05)
terhadap nilai kadar air, gula total, sineresis, viskositas, stabilitas, pH, hedonik dan
daya oles, namun tidak berpengaruh terhadap kadar serat pangan. Selai nipah
dengan konsentrasi asam sitrat 0,6% menghasilkan karakteristik selai terbaik dalam
penelitian ini karena memiliki nilai hedonik tertinggi dibandingkan perlakuan
lainnya yaitu 8,16<x<8,61 dan nilai sineresis terendah dengan rerata 3,79%.
Kata kunci : Asam Sitrat; Buah Nipah; Selai; Sineresis;

ABSTRACT
(Selvin Sinta Limbong. 26060119120003. Quality of Nipa Palm (Nypa
fructicans) Jam with Variation in Citric Acid Concentration. Apri Dwi Anggo and
Romadhon).
Nipah fruit (Nypa fruticans) is the fruit of a type of mangrove tree that can
thrive in tropical climates and is distributed across nearly all regions of Indonesia.
One of the food product innovations derived from the Nipah fruit is jam. Jam is a
semi-moist product, and its production necessitates the use of citric acid to achieve
the optimal pH level, thereby creating high-quality jam that is sought after by the
community. The objective of this research is to determine the optimal citric acid
concentration for the production of Nipah fruit jam. The Nipah fruit used in this
research was obtained from Wonoharjo Village, Pangandaran District,
Pangandaran Regency, West Java. The research method employed is laboratory
based experimental, involving treatments with varying citric acid concentrations of
0%, 0.1%, 0.2%, and 0.3%. The jam quality is assessed based on water content,
dietary fiber content, syneresis, total sugar content, pH, viscosity, spreadability,
and hedonic evaluation. The data are analyzed using parametric methods (ANOVA
and Tukey's post hoc test) and non-parametric methods (Kruskal-Wallis test and
Mann-Whitney test). The research results indicate that the variation in citric acid
concentration has a significant effect (p < 0.05) on the values of water content, total
sugar, syneresis, viscosity, stability, pH, hedonic evaluation, and spreadability, but
it does not have an impact on the dietary fiber content. In this research, nipa jam
with a 0.6% citric acid concentration yielded the best jam characteristics because
it had the highest hedonic value compared to other treatments, namely 8,16 < x <
8,61 and the lowest syneresis value with an average of 3,79%.
Keywords: Citric Acid; Nipa Fruit; Jam; Syneresis;

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