Karakteristik fisikokimia dan skirining fitokimia cuka sari daging buah pala Fakfak (Myristica argantea Warb) Characteristics of physicochemical and phytochemical screening of vinegar from the flesh nutmeg of Fakfak (Myristica argantea Warb)

Abstract

The flesh of the Fakfak nutmeg fruit is a part of the nutmeg fruit that has low economic value due to its minimal utilization. The carbohydrate, fiber, and antioxidant content in the flesh of the nutmeg fruit presents potential for processing into fruit vinegar for broader utilization. This research needs to be conducted as an initial step to obtain nutmeg fruit pulp vinegar from Fakfak for broader general utilization of nutmeg fruit pulp and to gain benefits from Fakfak nutmeg fruit pulp vinegar as a functional beverage in particular. The purpose of this research is to determine the chemical properties and phytochemical screening of the nutmeg fruit pulp vinegar produced. The experimental design of this research is a Completely Randomized Design (CRD) with 1 factor, which is the reduction of nutmeg fruit flesh size at three levels (diced, ground without straining, ground with straining). This research was conducted in two stages. The first stage is the fermentation of nutmeg fruit juice vinegar. The second stage is the analysis of physicochemical properties and phytochemical screening. The research results show that the vinegar from the mace fruit obtained through dicing, grinding without filtering, and grinding with filtering treatments have pH values of 2 each, total acidity of 0.43%, 0.49%, and 0.48% respectively, total dissolved solids of 1.8 obrix, 3 obrix, and 2.05 obrix respectively, and alcohol content of 3%, 6.9%, and 4.9% respectively. Phytochemical screening showed positive results for alkaloids, tannins, and polyphenols, while flavonoids, saponins, and steroids showed negative results.