Karakterisasi dan Pengujian Kadar Serat Eco-Friendly Edible Straw Dari Buah Sukun (Artocarpus altilis (Parkinson Ex F.A. Zorn) Fosberg)
Keywords:
artocarpus altilis, edible straw, carbohydrates, breadfruit puree, fiberAbstract
Background: Environmental problems caused by non-degradable plastic straw waste require
innovative solutions. Objective: This research aims to develop edible straw from pureed breadfruit
(Artocarpus altilis), as well as to characterize and analyze fiber content of edible straw from breadfruit
puree. Methods: This research is a laboratory experiment with a Group Random Design (RAK) and 3
replicates. The treatment was carried out with variations in the weight of breadfruit puree in formula 1
(50 g), formula 2 (100 g), and formula 3 (150 g). Edible straws are made with a mixture of breadfruit
puree, carrageenan, and glycerol, then heated, molded, and ovened. Organoleptic tests were
performed on 30 untrained panelists, assessing color, aroma, taste, and texture. The analysis includes
moisture content, thickness, absorbency, water resistance, carbohydrates, and fiber. Data were
analyzed using ANOVA and Duncan tests, as well as Kruskal-Wallis and Mann-Whitney nonparametric
tests for hedonic tests. Results: Edible straw with a puree weight 100 g was most liked by
the panelists, with characteristics of a water content of 5.64%, a thickness of 0.62 mm, a water
absorption capacity of 14.49%, a water resistance of 85.51%, a crude fiber content of 9, 95%, total
dietary fiber 31% (12% soluble fiber and 19% insoluble fiber), and carbohydrate content 79.16%.
Conclusion: Edible straw from breadfruit puree has good characteristics and contains high enough
fiber so it has great potential as an environmentally friendly alternative to replace conventional plastic
straws.
References
Alamanda, A. R. (2022). Analisis Perhitungan Harga Pokok Produksi Sedotan Bambu Desa Sukasari Kabupaten Sumedang,
Jawa Barat. Jurnal Inovasi Penelitian, 2(11), 3687–3690.
Aprilia, D. T., Pangesthi, L. T., Handajani, S., & Indrawati, V. (2021). Pengaruh Substitusi Tepung Sukun (Artocarpus altilis) Terhadap Sifat Organoleptik Bolu Kukus. Jurnal Tata Boga, 10(2), 314–323. https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/
Aristyarini, R., Yasni, S., & Syamsir, E. (2022). Peningkatan Serat Pangan Larut Dari Ampas Tahu Dan Sifat Fungsionalnya Dengan Perlakuan Fisik: Tinjauan Literatur. Jurnal Teknologi Industri Pertanian, 32(1), 84–95. https://doi.org/10.24961/j.tek.ind.pert.202
2.32.1.84
Association of official analytical chemists., Latimer, G. W., & Horwitz, William. (2006). Official methods of analysis of AOAC international. AOAC International.
A’Yun, S. N., Triastuti, J., & Saputra, E. (2021). Edible straw formulation from caragenant and gelatin as a solution in reducing plastic waste. IOP Conference Series: Earth and Environmental Science, 718(1). https://doi.org/10.1088/1755-1315/718/1/012007
Azkiah, F., & Indarti, E. (2022). Seminar Nasional Penelitian dan Pengabdian Teknologi Hasil Pertanian Edible Straw berbasis Bahan Alami Sebagai Pengganti Konvensional Straw. Prosiding Seminar Nasional Penelitian Dan Pengabdian, 2, 91–96.
Chairun Nisa, R., Mariani, & Gusti Ayu Ngurah, I. S. (2023). Pengaruh Penambahan Puree Daun Katuk (Sauropus Androgynus L.) Pada Pembuatan Flakes Talas Terhadap Kualitas Fisik Dan Daya Terima Konsumen. Jurnal Sosial Dan Sains, 3(8), 873–892.
http://sosains.greenvest.co.id
Fadillah, R. A., Vandian Nur, A., Santika Rahmasari, K., & Waznah, U. (2024). Pengaruh Penambahan Zat Aditif pada Perebusan Daun Singkong (Manihot esculenta Crantz) terhadap Kadar Besi (Fe) Menggunakan Spektrofotometri Serapan Atom. Fullerene Journ.Of Chem, 9(1), 1–7. https://doi.org/10.37033/fjc.v9i1.619
Fitri, A. S., & Fitriana, Y. A. N. (2020). Analisis Senyawa Kimia pada Karbohidrat. SAINTEKS, 17(1), 45–52.
Handayani, H. T., & Anam, C. (2021). Fortifikasi Tepung Kelapa Pada Biskuit Anak Balita. Jurnal Ilmiah Inovasi, 21(2), 109–115.
https://doi.org/10.25047/jii.v21i2.2646
Illing, I., & Satriawan. (2018). Uji Ketahanan Air Bioplastik Dari Limbah Ampas Sagu Dengan Penambahan Variasi Konsentrasi Gelatin. Prosiding Seminar Nasional, 3(1), 182–352.
Janah, S. I., Wonggo, D., Mongi, E. L., Dotulong, V., Pongoh, J., Makapedua, D. M., & Sanger, G. (2020). Kadar Serat Buah Mangrove Sonneratia alba asal Pesisir Wori Kabupaten Minahasa Utara. Media Teknologi Hasil Perikanan, 8(2),50. https://doi.org/10.35800/mthp.8.2.2020.28317
Mehta, K. A., Quek, Y. C. R., & Henry, C. J. (2023). Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food
applications. In Frontiers in Nutrition (Vol. 10). Frontiers Media S.A. https://doi.org/10.3389/fnut.2023.1156155
Muharam, T., Fitriani, D., Fataya, D., Jannah, M., Zidan, M., Ghifari, A., Sihombing, R. P., & Bandung, P. N. (2022). Karakteristik
Daya Serap Air dan Bidegradabilitas Pada Bioplastik Berbasis Pati Singkong Dengan Penambahan Polyvinyl Alcohol.
Prosiding Seminar Nasional Aplikasi Sains & Teknologi (SNAST).
Palupi, D., Desi Aryani, R., & Lestari, S. (2021). Variations in Morphology and Anatomy of Breadfruit (Artocarpus altilis) Based on
Differences in Altitude. Bioeduscience, 5(2), 122–130. https://doi.org/10.22236/j.bes/525975
Pandiangan, N. R. G., Rosidah, A. A., Suheni, & Irawan, H. (2024). Sifat Daya Serap Air dan Kekuatan Tarik Komposit Epoksi Berpenguat Serat Sabut Kelapa. SENASNITAN IV, 1–7.
Prastika, A., Vinkarisma, D. H., & Muzakhar, S. S. A. (2022). Diversifikasi Pemanfaatan Buah Sukun (Artocarpus altilis) Menjadi
Sereal Sebagai Alternatif Pangan Potensial. Jurnal Teknologi Pangan Dan Industri Perkebunan (LIPIDA), 2(1), 108–117.
https://doi.org/10.58466/lipida.v2i1.359
Prayugo, P., Putra, I. N. K., & Suparthana, I. P. (2022). Pengaruh Perbandingan Terigu dan Tepung Sukun (Artocarpus communis) Terhadap Sifat Kimia dan Sensoris Kue Nastar. Jurnal Ilmu Dan Teknologi Pangan, 11(4), 766–775.
Qamariah, N., Handayani, R., & Mahendra, A. I. (2022). Uji Hedonik dan Daya Simpan Sediaan Salep Ekstrak Etanol Umbi Hati
Tanah. Jurnal Surya Medika, 7(2), 124–131. https://doi.org/10.33084/jsm.vxix.xxx
Ridhani, M. A., Vidyaningrum, I. P., Akmala, N. N., Fatihatunisa, R., Azzahro, S., Aini, N., & Jenderal Soedirman Jalan Soeparno, U. (2021). Potensi Penambahan Berbagai Jenis Gula Terhadap Sifat Sensori dan Fisikokimia Roti Manis. Pasundan Food
Technology Journal (PFTJ), 8(3), 61–68.
Rohmah, D. U. M., Windarwati, S., & Luketsi, W. P. (2019). Pengaruh Penambahan Karagenan dan Sorbitol Pada Kuat Tarik
Edible Straw Dari Nanas Subgrade. Agroindustrial Technology Journal, 3(2), 70. https://doi.org/10.21111/atj.v3i2.3807
Rokhmaniyah, Fauza, G., Hadi, S., & Parama Astirin, O. (2023). Improving the Quality and Quantity of Empon-Empon Based
Instant Herbal Drink Products in Home Industry (IRT) Production in Kebakalan Village Karanggayam District, Kebumen Regency. SNIP, 6(3), 378–387. https://jurnal.uns.ac.id/shes
Sabila, F. T., Setyaningsih, W., Hardati, P., & Budi N, S. (2023). Literasi Lingkungan dan Pengelolaan Sampah Plastik Di Kelurahan Karangjati Kecamatan Blora Kabupaten Blora. Edu Geography, 11(1), 85–92.
Savitri, N. H. M., Sedjati, S., & Ridlo, A. (2024). Penambahan Sorbitol Terhadap Karakteristik Edible Straw dari Karagenan. Journal of Marine Research, 13(1), 115–120. https://doi.org/10.14710/jmr.v13i1.39043
Sinulingga, B. O. (2020). Pengaruh Konsumsi Serat Dalam Menurunkan Kadar Kolesterol. Jurnal Penelitian Sains, 22(1), 9–15.
Sugiyanto, M. K., Sumual, M. F., & Djarkasi, G. S. S. (2020). Pengaruh Suhu Pasteurisasi Terhadap Profil dan Aktivitas Antioksidan
Puree Buah Naga Merah. Jurnal Teknologi Pertanian, 11(2), 100–107.
Sulistyawati, E. Y. E., Fauziyyah, A., Hakiki, D. N., Radiansyah, M. R., Rismaya, R., & Ulfah, M. (2021). Komoditas Umbi-Umbian Sebagai Alternatif Sumber Karbohidrat. Jurnal Sains.
Sultan, U., Tirtayasa, A., Muhlishoh, A., Kusumawati, D., Shofiyyatunnisak, N. A., Serat, K., Dan, P., Reduksi, G., Lumpur Bitklor, K., Alternatif, S., Selingan, M., & Obesitas, R. (2024). Fiber and Reduced Sugar Content of BitKlor Mud Cake as an Alternative Snack for Obese Adolescents. Jurnal Gizi Kerja Dan Produktivitas, 5, 75–83. https://doi.org/10.62870/jgkp.v5i1.25131
Sutanti, S., & Dewi, C. K. (2018). Karakterisasi Bioplastik Berbahan Kolang-Kaling Dengan Monogliserida Dari Minyak Kelapa. Inovasi Teknik Kimia, 3(2), 48– 53.
Tilohe, R. S., Lasindrang, M., Ahmad, L., Jurusan, D., Dan, I., Pangan, T., Pertanian, F., & Jurusan, M. (2020). Analisis Peningkatan Nilai Gizi Produk Wapili (Waffle) yang Diformulasikan dengan Tepung Kacang Merah (Phaseolus vulgaris L.). Jambura Journal of Food Technology, 2(1), 1–12.
Uhai, S., Sudarmayasa, I. W., & Samarinda, P. N. (2020). Pelatihan Pembuatan Makanan Sehat Untuk Program Diet Alami Yang Bergizi Untuk Kelompok Ibu- Ibu Di Samarinda. SEBATIK, 222–227.
