DOI : https://doi.org/10.18517/ijaseit.14.2.19175

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Titiek Farianti Djaafar (1), Tri Marwati (2), Tri Budiyanti (3), Riska (4), Sri Hadiati (5)
(1) Research Center for Food Technology and Processing, National Research and Innovation Agency, Indonesia
(2) Research Center for Food Technology and Processing, National Research and Innovation Agency, Indonesia
(3) Research Center for Horticultural and Estate Crops, National Research and Innovation Agency, Indonesia
(4) Research Center for Horticultural and Estate Crops, National Research and Innovation Agency, Indonesia
(5) Research Center for Horticultural and Estate Crops, National Research and Innovation Agency, Indonesia
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How to cite (IJASEIT) :
Djaafar, Titiek Farianti, et al. “Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca Zalacca) Fruit from Indonesia”. International Journal on Advanced Science, Engineering and Information Technology, vol. 14, no. 2, Apr. 2024, pp. 723-9, doi:10.18517/ijaseit.14.2.19175.
Citation Format :
Salak (Salacca zalacca) is an indigenous plant of Indonesia. It is widely distributed in several areas such as Yogyakarta, Bali, Sumatra, and Maluku. Several varieties of salak have been developed as a part of the government’s plant-breeding program. However, a detailed characterization of the sensory properties has not been reported. This study aimed to evaluate the chemical characteristics and consumer acceptance from six different varieties, namely Pondoh Super, Pondoh Madu, Pondoh Gading, Sari Intan 48, Sari Intan 295, and Sari Intan 541. Chemical characteristic tests included moisture content, fruit acidity (pH), total soluble solids, reducing sugar concentration, and vitamin C. Sensory evaluation on acceptance attributes, such as peel and flesh color, texture, aroma, taste, and overall preference was carried out by 40 untrained panelists. The results revealed that the chemical and sensory characteristics was varied among 6 varieties. Sari Intan 48 had the highest moisture content and pH compared to other varieties. Salak Pondoh Super had the highest levels of reducing sugar and vitamin C. On the other hand, Sari Intan 295 had the highest total soluble solids content. Male, female, and young panelists preferred the taste of Sari Intan 295. There was no significant difference in the parameters of peel color, flesh color, texture, aroma, taste, and overall preference in the adult panelists group. The group of panelists over 51 years old preferred the taste of the Sari Intan 541. The occurrence of a sour taste significantly affected panelists acceptance of salak fruit.

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