Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

32 http://devotion.greenvest.co.id

Volume 3, Number 1, July, 2021

e-ISSN: 2797-6068 and p-ISSN:

2777-0915

APPLICATION OF PINEAPPLE JUICE AS A SIGNATURE DRINK IN

POLYTECHNIC OF BINTAN CAKRAWALA THROUGH ORGANOLEPTIC

TEST

Nurul Fitri Handayani, Nelfi Rizka Azzahra Harahap, Dimas Dwi Prasetyo, Emilia

Ayu Dewi Karuniawati

Polytechnic of Bintan Cakrawala

Email: [email protected], [email protected],

[email protected], [email protected]

Keywords

Pineapple Juice,

Organoleptic Test,

Bintan Cakrawala

Polytechnic

Article Info

Accepted:

July, 6

2021

Revised:

July, 9

2021

Approved:

July, 13

2021

Abstract Generally, fruits are processed into processed

products such as jam, jelly, lunkhead, fruit juice, fruit tea

drinks, syrup, canned fruit, dry or wet candied jam. In

addition to fruit, currently vegetables can also be used in

various forms and types of food because they also have

high nutrients, especially vitamins and minerals. Pineapple

(Ananas comosus) contains many nutrients including

vitamin A, calcium, phosphorus, magnesium, iron, sodium,

potassium, dextrose, sucrose, and the enzyme bromelain

(bromelain) is one of the important and useful

components in the pharmaceutical field and food.

Bromelain enzymes can hydrolyze proteins (proteolysis)

and relatively resistant to heat. Pineapple is generally

consumed directly, but in order to remind the economic

value and extend a shelf of life, processing is carried out.

Fruit juice is a liquid that is taken, squeezed or removed

from the fruit by pressing or pressing by other

mechanisms. With this research, the results of processed

pineapple juice are combined with other drinks according

to the composition which used as a signature drink from

Bintan Cakrawala Polytechnic. In this study, it was tested

using an organoleptic test that assessed the physical

quality properties such as color, aroma and flavor. From

the results of this test, the average results were obtained,

namely for flavor with a value of 6.87 for a dose of 75 ml

of pineapple juice, for color with a value of 6.88 for a dose

Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

Nurul Fitri Handayani, Nelfi Rizka Azzahra Harahap, Dimas Dwi Prasetyo, Emilia

Ayu Dewi Karuniawati 33

of 50 ml of pineapple juice and finally for color with a

value of 6.62 for a dose. pineapple juice as much as 75 ml.

Introduction

Pineapple (ananas comosus) contains many nutrients and nutrients, including

vitamin A, calcium, phosphorus, magnesium, iron, sodium, potassium, dextrose,

sucrose, and the enzyme bromelain (bromelain) is one of the important and useful

components in the pharmaceutical and food fields (Ali, Hashim, Abd Aziz, &

Lasekan, 2020). Bromelain enzymes can hydrolyze proteins (proteolysis) and are

relatively heat resistant (Mahmud, Abdullah, & Yaacob, 2018). The main

economically important part of the pineapple plant is the fruit. The taste of

pineapple fruit is sweet to slightly sour, so it is liked by many people (Sun, Zhang,

Soler, & Marie-Alphonsine, 2016).

The structure of the pineapple flesh is yellowish white, soft and tastes sweet and

sour so it is suitable to be processed into drinks (González-Olmedo et al., 2005).

Pineapple is a tropical fruit that is widely cultivated in Indonesia. Pineapple is

generally consumed directly as a table fruit, but in order to remind the economic

value and extend shelf life, processing is carried out. Fruit juice is a liquid that is

taken, squeezed or removed from the fruit by pressing or pressing or by other

mechanisms. According to Makfoeld (1990), what is meant by fruit juice is fruit

juice that is subject to fermentation, obtained from the pressing of fruit

(Komansilan, 2020). To get good juice, fruit juice needs to be separated from the

insoluble parts by a filter (Bump, 1989). Fruit crushing is done with a blender and

extraction is done by pressing manually with a filter cloth or with a press (Berardini,

Knödler, Schieber, & Carle, 2005).

In addition, research in the processing of pineapple juice aims to add distinctive

and economic value itself. This pineapple juice can also be used as a signature drink

or unique/original drink from Bintan Cakrawala Polytechnic. With which Bintan

Cakrawala Polytechnic is one of the private universities in the field of Tourism

located in Bintan Regency, Riau Islands. With this research, it is the result of

processed pineapple juice combined with other drinks with compositions that have

been created by students of the Bintan Cakrawala Polytechnic.

From several previous research results, the researchers applied 3 studies that were

used as a literature review of the research including:

First, Researcher (Berutu, 2019) Title: Effect of Comparison of Pineapple Juice with

Carrot Juice During Storage on Fruit Tea Quality:. Explanation: The effect of

Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

34 http://devotion.greenvest.co.id

comparison and storage time of fruit juice with pineapple juice has a very

significant effect (P<0.01) and not significant (P>0.05). The results of the research

carried out obtained the best results from the S3L1 treatment, namely treatment

with a ratio of 50% pineapple juice and 50% carrot juice and 0 days storage time

based on parameters for total soluble solid, pH value, vitamin C content, total acid,

total microbial, the hedonic value of taste.

Second, (Haliem, Nugerahani, & Rahayu, 2017) with the title Study of Pineapple

Juice Proportion and Starter Concentration on Chemical and Oeganoleptic

Properties of Pineapple Kefir. Explanation: Different proportions of pineapple juice

have a significant effect on TPT, vitamin C content and alcohol content as well as

the organoleptic properties of pineapple kefir which include preference for color,

aroma, taste and sparkling effect. Different starter concentrations had a significant

effect on TPT, vitamin C content and alcohol content as well as the organoleptic

properties of pineapple kefir which included parameters of preference for aroma,

taste and sparkling effect. The interaction of the two factors, namely the

proportion of pineapple juice and concentration of starter had a significant effect

on TPT, vitamin C content, alcohol content and organoleptic properties of color,

aroma, taste and sparkling impression. The best treatment chosen was pineapple

kefir with the use of pineapple juice without dilution and the addition of 1% starter

(N0S1) with a total value based on the seeding test of 0.95.

Third, (Hassan, Othman, & Siriphanich, 2011) Title: Effect of Concentration of

Pineapple Juice (Ananas Comosus (L.) Merr. cv. 'Smooth Cay-enne') and Low-fat

Milk on Lactic Acid Levels and Organoleptic Properties of Yoghurt Peanut Milk

(Arachis Hypogaea L.) Explanation: The results of this study explain that the

addition of pineapple juice and low-fat milk has a significant effect on lactic acid

levels and organoleptic properties of peanut milk. Yoghurt which had the

combination treatment N10S5 showed the highest yield and could increase lactic

acid levels from 1.08% to 1.98%. Furthermore, the combination of treatments

N0S0, N15S9, N15S3, N10S3, N5S7 showed the highest organoleptic properties of

peanut milk yogurt, with an average number for texture 4.3 (thick), color 3.65

(ivory), aroma 3,35 (lack of flavor), sour taste 4,2 (sour), flavor 3,1 (lack of flavor

and preference 3 (less like).

Research Method

A. Types and Research Design

The data sources in the study are divided into two, namely primary data sources

and secondary data sources

Primary data sources or primary data sources are human sources in the form of

data from the words and actions of the interviewees. Primary data in this study

Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

Nurul Fitri Handayani, Nelfi Rizka Azzahra Harahap, Dimas Dwi Prasetyo, Emilia

Ayu Dewi Karuniawati 35

were obtained by using written notes derived from interviews with research

subjects. The subjects of this research become informants who will provide various

information needed during the research process

Secondary data or sources other than primary data are non-human sources in the

form of written sources. Secondary data or written data in this study were obtained

from documentation. Documentation is data collection through written heritage in

the form of archives, books, agendas and others as evidence that shows events or

activities related to this research.

B. Data Collection Techniques

The data collection used in this study are as follows:

1. Observation

Basically, observation is the main method for obtaining information, where the

researcher sees behavior in a natural setting, sees dynamics, sees a picture of

behavior based on the existing situation. Observation is listening to someone's

behavior for some time without the need for manipulation or control, as well as

recording meetings that allow or qualify for use in the interpretive level of analysis.

The main purpose of observation according to James A. Black and Dean J.

Champion (1992: 285-287) is to observe human behavior as an actual event, which

allows us to view behavior as a process.

2. Interview Method

Is a verbal communication activity with the aim of obtaining information (James A.

Black and Dean J. Champion, 1992: 305-306). The researcher uses a semi-

structured interview technique, which is a combination of interview techniques

with structured and unstructured interview guidelines

3. Documentation Method

According to (Arikunto, 2019) what is meant by the documentation method is to

find data about things or variables in the form of notes, transcripts, books, meeting

minutes, agendas and so on. So documentation is a data collection technique by

learning to read and record what is implied and stated in documents, regulatory

reports and other literature relevant to researchers, such as a list of the quantities

of pandan, ginger and lemongrass harvests that will be needed in this study.

C. Determination of Materials and Manufacturing Process

The pineapple juice drink will later become the signature drink for the Bintan

Cakrawala Polytechnic, the pineapple fruit was chosen because of the abundance

of pineapple plants and plantations in the Bintan environment. The pineapple fruit

used for the experiment was a ripe fruit so that more juice could be taken.

Pineapple fruit is also used to give a natural sour taste to this experimental drink.

The flow of making several samples of pineapple juice drinks through the same

process but in different amounts of fruit juice. In Figure 1, you can see a flow chart

for making pineapple juice drinks.

Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

36 http://devotion.greenvest.co.id

Figure 1. Production Process Flow

From the diagram, the process of compounding drinks with the same composition,

there is only a difference in the dose of pineapple juice. Here is a recipe for 3

samples of pineapple juice drink:

Tabel 1. Komposisi Bahan

Name

Ingredients

Composition

50ml

75ml

85ml

Pineapple Juice

50ml

75ml

85ml

Blue Curacao

10ml

Simple Syrup

15ml

Soda water

330ml

seeds of basil

1 teaspoon

Nata De Coco

4 seeds

Result and Discussion

A. Evaluation of Organoleptic Test

How to perform organoleptic tests can be grouped into several groups,

namely different tests, preference tests/acceptance tests, scalar tests, description

tests

a. Distinction Test

Discrimination testing is used to determine whether there are differences in

sensory or organoleptic properties between two samples. Although it is possible to

Tahap Pembuatan Sari Buah Nanas

Memotong dan memblend buah nanas

Mencuci Bersih Nanas

Menyaring hasil blend untuk mendapatkan sari buah nanas

Mencampurkan sari buah nanas dengan bahan lain

Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

Nurul Fitri Handayani, Nelfi Rizka Azzahra Harahap, Dimas Dwi Prasetyo, Emilia

Ayu Dewi Karuniawati 37

present a number of samples, there are always two conflicting samples. This test is

also used to assess the effect of several kinds of modification treatments or

processes or materials in food processing of an industry or to find out if there are

differences or similarities between two products of the same commodity. So to be

effective the nature or criteria being tested must be clear and understood by the

panelists. Reliability (reliability of this differentiation test depends on the

recognition of the desired quality trait, the level of training of the panelists and the

sensitivity of each panelist. This differentiation test includes:

1. Paired test (paired comparison or dual comparison)

2. Triangle test

3. Double comparison test (dual standart)

4. Multiple comparative test (multiple standart)

5. Test a single stimulus (single stimulus)

6. Multiple pairs test

7. Single test

b. Preference Test/Acceptance Test

Acceptance test involves a person's assessment of a nature or quality of a

material that causes people to like it. In this test, the panelists expressed personal

responses, namely impressions related to liking or responding to whether or not

they were happy with the sensory properties or qualities being assessed.

Acceptance test is more subjective than differentiation test. The purpose of this

acceptance test is to determine whether a particular commodity or sensory trait is

acceptable to the public. This test is not able to predict acceptance in marketing.

This convincing test does not guarantee that the commodity by itself is easily

marketable. Acceptance test includes a preference test or hedonic test and hedonic

quality test. In the hedonic test, the panelists expressed their personal likes or

dislikes, besides that they also expressed their level of preference. The level of

preference is also known as the hedonic scale. The hedonic scale is transformed

into a numerical scale with increasing numbers according to the level of

preference. With this numerical data, statistical analysis can be done. Meanwhile,

in the hedonic quality test, the panelists stated their personal impression of good

or bad (hedonic quality impression). The impression of hedonic quality is more

specific than the impression of liking or disliking and can be more general.

Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

38 http://devotion.greenvest.co.id

c. Scalar Test

In the scalar test, the panelists were asked to state the magnitude of the

impression they got. This quantity can be expressed in the form of this quantity

can be expressed in the form of a scalar quantity or in the form of a numerical

scale. Scalar quantities are depicted in the form of a directed straight line with

the division of the scale with the same distance and are depicted in a scalar

band with a leading degradation (such as an example of color degradation from

very white to black). This scalar test includes line scalar test, scoring test, pair

comparison test, multiple comparison test, grading test (sorting or ranking

test).

a. Test Description

Previous tests of sensory assessment were based on one sensory trait, so they

were called “one-dimensional assessments”. This test is a sensory assessment

based on more complex sensory properties or which includes many sensory

properties, because the quality of a commodity is generally determined by

several sensory properties. In this test, many sensory properties are assessed

and analyzed as a whole so as to compile the overall sensory quality. The

sensory properties selected as quality measures are those most sensitive to

changes in quality and the most relevant to quality. These quality sensory

properties are included in the quality attributes

A. Organoleptic Test Results

The method used for organoleptic test in this research is hedonic test. Panelists

were asked to give the impression of very, very much like very, very dislike of

the quality characteristics presented and then continued with their level of

preference. The level of preference on the hedonic scale ranges from very much

like to very much dislike. In the data analysis, the hedonic scale is transformed

into numbers. With this data can be done with statistical analysis. The table of

organoleptic test results below is the result of tests carried out by panelists,

where there is 1 drink menu with pineapple juice with a ratio of pineapple juice

doses in each drink. Each panelist fills out the blanks that have been provided.

1. Organoleptic Test Assessment

A. Dosing and Analysis of Beverage Color

From the table above, the results of the analysis are as follows:

a. Dose

1. 50ml = (P1 to P100) = 6.88

2. 75ml = (P1 to P100) = 6.83

3. 85ml = (P1 to P100) = 6.8

Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

Nurul Fitri Handayani, Nelfi Rizka Azzahra Harahap, Dimas Dwi Prasetyo, Emilia

Ayu Dewi Karuniawati 39

b. Analysis

From the results of calculations taken from the results of organoleptic testing of

pineapple juice drinks by panelists who have been converted into averages, it turns

out that the average with the highest value of 6.88 for organoleptic testing of the

color of pineapple juice drinks is in the color parameter. like the 50ml dose.

B. Dosage and Taste Analysis of Beverages

From the table above, the results of the analysis are as follows:

a. Dose

1. 50ml = (P1 to P100) = 6.22

2. 75ml = (P1 to P100) = 6.62

3. 85ml = (P1 to P100) = 6.54

b. Analysis

From the results of calculations taken from the results of organoleptic testing of

pineapple juice drinks by panelists who have been converted into averages, it turns

out that the average with the highest value of 6.62 for organoleptic testing of the

aroma of pineapple juice drinks is in the taste parameter. like the 75ml dose.

C. Dosing and Analysis of Beverage Aroma

From the table above, the results of the analysis are as follows:

a. Dose

1. 50ml = (P1 to P100) = 6.58

2. 75ml = (P1 to P100) = 6.87

3. 85ml = (P1 to P100) = 6.66

b. Analysis

From the results of calculations taken from the results of organoleptic testing of

pineapple juice drinks by panelists who have been converted into averages, it turns

out that the average with the highest value of 6.87 for organoleptic testing of the

taste of pineapple juice drinks is in the aroma parameter. like the 75ml dose.

Conclussion

Based on the results of the study entitled Application of Pineapple Juice as a

Signature Drink at Bintan Cakrawala Polytechnic Through Organoleptic Tests, it can

be concluded that in terms of color the most in demand by respondents is

pineapple juice which has a dose of 50 ml of fruit juice with the highest average at a

value of 6.88. In terms of taste, the most in demand by respondents is pineapple

juice which has a dose of 75 ml of fruit juice with the highest average value of 6.87.

In terms of aroma, the most in demand by respondents is pineapple juice which has

a dose of 75 ml of fruit juice with the highest average value of 6.62.

Application Of Pineapple Juice As A Signature Drink In Polytechnic

Of Bintan Cakrawala Through Organoleptic Test

40 http://devotion.greenvest.co.id

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***

Nurul Fitri Handayani, Nelfi Rizka Azzahra Harahap,

Dimas Dwi Prasetyo, Emilia Ayu Dewi Karuniawati (2021)

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Devotion - Journal of Community Service

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