Kajian Natrium Benzoat Dan Lama Penyimpanan Selai Kulit Semangka Terhadap Fisik, Kimia, Mikrobiologis, Dan Organoleptik

Akbar Fadhilah, Damai (2025) Kajian Natrium Benzoat Dan Lama Penyimpanan Selai Kulit Semangka Terhadap Fisik, Kimia, Mikrobiologis, Dan Organoleptik. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Penelitian ini bertujuan untuk mengetahui kajian natrium benzoat dan lama penyimpanan terhadap fisik, kimia, mikrobiologis, dan organoleptik pada produk selai kulit semangka. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial 3×3 dengan dua faktor, yaitu konsentrasi natrium benzoat (0 mg/kg, 200 mg/kg, dan 400 mg/kg) dan lama penyimpanan (0 hari, 10 hari, dan 20 hari), serta tiga kali ulangan. Parameter yang diamati meliputi kekentalan, pH, total padatan terlarut, vitamin C, total jamur, dan uji hedonik (warna, aroma, dan tekstur). Hasil menunjukkan bahwa terdapat interaksi yang signifikan antara penambahan natrium benzoat dan lama penyimpanan terhadap seluruh parameter yang diuji. Kekentalan menurun seiring peningkatan kadar natrium benzoat dan lama penyimpanan, sedangkan nilai pH dan kandungan vitamin C lebih stabil pada perlakuan dengan penambahan benzoat. Total jamur meningkat selama penyimpanan, namun tetap rendah pada perlakuan dengan 400 mg/kg benzoat. Uji organoleptik menunjukkan bahwa perlakuan 200 mg/kg benzoat dengan penyimpanan 10 hari memberikan tingkat kesukaan tertinggi dari panelis. Secara keseluruhan, penggunaan natrium benzoat hingga 400 mg/kg efektif dalam memperpanjang daya simpan dan mempertahankan mutu selai kulit semangka, namun perlu disesuaikan dengan lama penyimpanan untuk menjaga kualitas produk. This study aimed to examine the effects of sodium benzoate and storage duration on the physical, chemical, microbiological, and organoleptic characteristics of watermelon rind jam. The research used a Completely Randomized Design (CRD) in a 3×3 factorial arrangement with two factors: sodium benzoate concentration (0 mg/kg, 200 mg/kg, and 400 mg/kg) and storage duration (0 days, 10 days, and 20 days), with three replications. The observed parameters included viscosity, pH, total soluble solids, vitamin C content, total mold count, and hedonic tests (color, aroma, and texture). The results showed a significant interaction between sodium benzoate addition and storage duration on all tested parameters. Viscosity decreased with increasing sodium benzoate levels and storage duration, while pH and vitamin C content were more stable in treatments with benzoate addition. The total mold count increased during storage but remained low in the treatment with 400 mg/kg benzoate. Organoleptic tests indicated that the treatment with 200 mg/kg benzoate and 10 days of storage resulted in the highest preference level among panelists. Overall, the use of sodium benzoate up to 400 mg/kg was effective in extending shelf life and maintaining the quality of watermelon rind jam, although it should be adjusted according to storage duration to preserve product quality. Keywords: Watermelon rind jam, Sodium benzoate, Storage, Physical, Chemical, Microbiological, and Organoleptic

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