J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Healt.
Available at http://jurnal.
id/jkesmas p-ISSN: 2355-0643, e-ISSN: 2355-0988 Vol.
No.
April, 2022
Open Access
RESEARCH ARTICLE
Effect of the Concentration of Added Sugar on Organoleptic Properties of Mangrove Syrup from Sonneratia alba fruit Wintah.
Kiswanto.
Afwa Hayuningtyas.
Nurdin Faculty of Public Health.
University of Teuku Umar.
Aceh.
Indonesia Corresponding author: Wintah, e-mail: wintah@utu.
Co-author : KK: kiswanto@utu.
AF: afwahayuningtyas@utu.
NN: nurdin@utu.
Submitted:16/03/2022 Revised: 27/03/2022 Accepted: 21/04/2022 Published online: 30/04/2022 DOI: https://doi.
org/10.
35308/j-kesmas.
How to cite this article: How to cite this article: Wintah.
Kiswanto.
Hayuningtyas.
A & Nurdin.
Effect of the Concentration of Added Sugar on Organoleptic Properties of Mangrove Syrup from Sonneratia alba fruit.
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Healt.
Abstract Mangroves are ecosystems in coastal areas that economically have excellent benefits derived from wood, seeds, and The most frequently used mangrove fruit as a food source is Sonneratia alba fruit, and Sonneratia alba fruit can be used to produce mangrove syrup.
This study aimed to determine the effect of sugar on the organoleptic properties of Mangrove syrup from Sonneratia alba fruit.
The organoleptic test method used a hedonic test .
reference tes.
using a rating scale of 1 .
islike very muc.
, 2 .
, 3 .
, 4 .
, and 5 .
references very muc.
The treatment P3 (Sonneratia alba 60%: Sugar 40%) was the most highly rated in the quality of taste, color, and aroma, while the most ordered texture quality by the panelists was treatment P2 (Sonneratia alba 40%: sugar 60%).
Keywords: Mangrove.
Sonneratia alba.
Organoleptic.
Syrup Introduction Mangrove forest is a supporting ecosystem in coastal Aside from having economic functions as a provider of firewood, medicines, and ecotourism sites, mangroves also have an ecological role as a place for spawning and nurturing aquatic biota, restraining coastal abrasion, absorbing waste, and providing nutrientsAimangrove nutrients derived from mangrove Mangrove litter could affect the level of organic content and mangrove fertility (Wintah et al.
, 2021.
Among several types of mangroves, some species can produce fruit throughout the year, such as Sonneratia caseolaris and Sonneratia alba.
Mangrove fruit is a food source commodity that contains carbohydrates, proteins, fats, and vitamins.
Wintah et al.
stated that every 100 g of Sonneratia alba mangrove fruit syrup contains 1.
20% protein, 0.
20% fat, 50% carbohydrates, and 55.
30% Vitamin C.
Mangroves are typical plants that grow in coastal areas and have numerous benefits.
Mangrove fruit and propagules can be processed into a variety of food.
the harvest season, mangrove fruit will reach a significant level, and therefore, if not managed properly, it could become environmental waste.
Mangrove fruit in various processed food and beverages can reduce ecological degradation (A'in et al.
, 2.
This article is licensed under CC BY- SA 4.
0 License Sonneratia alba and Sonneratia caseolaris are mangrove fruits that are often used to produce food and Ahmed et al.
stated that Sonneratia caseolaris .
edada frui.
is often found along with sludgy beach areas with low salinity.
Pedada fruit is non-toxic and can be consumed directly, has a round shape with a diameter of 6-8 cm, weighs 52-54 g, and has many seeds of around 800-1200.
The end of the fruit is steamed.
Flower petals cover the base part of the fruit.
Sonneratia caseolaris fruit is green and has a distinctive Manalu .
stated that Sonneratia sp.
composition of 73% seeds, 15% skin, and 12% petals.
Sonneratia sp.
fruit contains water content .
ash content .
40%, fat content .
82%, protein content .
21%, and carbohydrate content .
Sonneratia alba fruit can be processed into syrup.
Matute et al.
stated that syrup is a type of drink in the form of a dense liquid processed by fruit pulp that has been cooked and tends to have a sweet taste.
The addition of sugar to the syrup can affect the organoleptic properties of the Sonneratia alba syrup.
Methods The research method was a purposive interview, meaning that the research subjects as a source of data http://jurnal.
id/jkesmas/article/view/ were selected with specific considerations (Sugiyono.
An organoleptic test of mangrove syrup was conducted to assess the organoleptic properties through sensory perception, including taste, color, aroma, and The organoleptic test uses a hedonic rating .
using a rating scale of 1 .
islike very muc.
, 2 .
, 3 .
, 4 .
, and 5 .
references very Results Research with purposive interviews means that the research subjects were selected with specific considerations as a source of data (Sugiyono, 2.
organoleptic test of adding various sugar levels to Sonneratia alba syrup was conducted to assess the acceptance of organoleptic properties of Sonneratia alba syrup through sensory perception, including taste, color, aroma, and texture.
The organoleptic test used a hedonic rating test using a rating scale of 1 .
islike very muc.
, 2 .
, 3 .
, 4 .
, and 5 .
references very muc.
The results showed that the most popular treatment ranked by a panelist is P3 (Ratio of mangrove fruit and sugar 60:.
The average organoleptic preference for mangrove syrup can be seen in (Table .
Table 1.
The Results of The Mangrove Chocolate Preference Ranking Test Treatment Parameter Flavor Color Scent Texture 2,56 2,48 2,60 2,76 3,24 3,48 3,60 3,60 4,36 4,28 4,32 4,28 4,92 4,68 4,72 4,76 , treatment P2 was 4.
The treatment of P3 is 4.
ery much lik.
The taste quality rating test results showed that the panelists expressed the highest rating value of 4.
ery lik.
in the P3 treatment with slightly sour and sweet syrup criteria.
The syrup has a slightly acidic taste due to the composition of 40% of sugar and 60% of Sonneratia alba.
Suprayatmi et al.
reported that food taste comes from the material itself.
The taste will be influenced by the other components added during the processing if exposed to a specific processing process.
Putra et al.
stated that Sonneratia sp.
syrup has a sour taste, and some panelists prefer sour.
Color Quality Rating Color has a significant meaning and role in a food Color also has an attractiveness to a product.
Color can be a clear indicator of the quality level as an indication of the quality level of the food processing process and to detect any damage to a food or beverage product (Novitasari and Nurfadilah, 2.
Color is the first sensory quality that the panelists can see and assess directly.
The color of food will highly affect the quality preference of the food determined by the panelists.
The result showed that the most favored color of the Sonneratia alba syrup is in treatment P3 compared to treatments P0.
P1, and P2.
Sample P3 indicated the highest quality rating score of 4.
ike very muc.
with the formulation of 40% added sugar and 60% Sonneratia alba fruit.
The panelists preferred adding 40% sugar because it generated the broken white color, which was selected compared to other treatments.
Source: Primary Data, 2021 Treatments:
P0 = Sonneratia alba 0%: sugar 100% P1 = Sonneratia alba 20%: sugar 80% P2 = Sonneratia alba 40%: sugar 60% P3= Sonneratia alba 60%: sugar 40% The Sonneratia alba syrup, with the addition of 40% sugar, generated a more attractive color.
The natural broken white color was produced originally by Sonneratia alba fruit juice, with there is no addition of food coloring.
The result of the color quality rating indicated that the panelists preferred this natural broken white color.
Fitria .
states that color can affect panelists' preference for a product, and color can also provide attractiveness and improve food quality.
Discussion Aroma Quality Rating Taste Quality Rating The aroma can be recognized by the sense of smell in the form of vapor and becomes an attractive property in processing food and beverage products.
The results of the organoleptic test of aroma on the ratio of Sonneratia alba and sugar to Sonneratia alba syrup in P0 treatment were 2.
P1 3.
P2 32 .
, and P3 4.
ike very muc.
The panelists highly favored the aroma quality rating of the syrup in the P3 treatment with the formulation of Sonneratia alba 60% and sugar 40%.
This formulation was the Taste is one of the organoleptic properties of a product, and preference highly determines consumer acceptance of food products.
The added sugar level can influence the taste of a product.
Human receptors can recognize food tastes in four kinds of taste, including salty, sour, sweet, and bitter (Winarno, 2.
The results of the organoleptic test of taste quality rating on the ratio of Sonneratia alba fruit and sugar to the syrup in treatment P0 were 2.
, treatment P1 was This article is licensed under CC BY- SA 4.
0 License http://jurnal.
id/jkesmas/article/view/ most concentrated extract of Sonneratia alba.
Most panelits preferred Sonneratia alba's scent because the aroma of Sonneratia alba fruit with a high level of ripeness generated a refreshing fragrance.
Tarwendah .
stated that aroma is a volatile compound product that could enter the nasal cavity and can be responded to by the olfactory system.
The aroma can also be influenced by the sugar component added, which can generate caramelization when heated in either an acidic or alkaline environment (Wulandari and Junita, 2.
Texture Quality Rating The texture is a property of product formation that can be perceived by the senses of taste and touch (Tarwendah, 2.
The surface expresses the product's physical form, and texture also affects the product's attractiveness to a person.
The results of the organoleptic test of texture parameters on the ratio of Sonneratia alba and flour to mangrove syrup in treatment P0 was 2.
, treatment P1 was 4.
, treatment P2 was 4.
njoyed very muc.
Treatment P3, i.
, 3.
The texture of the Sonneratia alba syrup in this study was assessed based on the subjective assessment by panelists with a hedonic quality score of 1-5.
The P2 treatment with a ratio of 40% Sonneratia alba and 60% sugar was highly favored by the panelists because the syrup in the P2 treatment had a thick texture category.
The thickness of the syrup is influenced by the concentration of sugar added, the addition of a higher concentration of Sonneratia alba will reduce the viscosity of the syrup.
Novitasari and Nurfadilah .
stated that thick syrup is determined by the ingredients used, namely sugar, water, and mango juice.
Acknowledgment The researcher would like to thank all those who have helped during the research process.
The researcher would like to thank the panelists who have helped in the organoleptic test process on Sonneratia alba syrup.
Authors Contribution The researcher has contributed to the preparation of the manuscript in the research process.
Manuscript preparation starts with data collection, analysis, and manuscript editing.
Serum glucose and lipid profiles in rats following administration of Sonneratia caseolaris (L.
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