Optimasi Formula Permen Cajuputs® dengan Penambahan Perasan Buah Jeruk Purut (Citrus hystrix) sebagai Upaya Peningkatan Cita Rasa dan Aktivitas Antioksidan
Date
2022-08-22Author
Kamil, Muhammad Rafi
Kamil, Muhammad Rafi
Christofara, Hanny Wijaya
Metadata
Show full item recordAbstract
The development of Cajuputs® candy continues to increase the value of the
product. This study aims to obtain the optimum formula for Cajuputs®candy with the
addition of kaffir lime juice to improve the taste and antioxidant activity. Formula
optimization is done using mixture design in Design Expert 12.0® software. The
independent variables used were sucrose, glucose syrup, distilled water, and kaffir lime
juice. Responses in the optimization process are hardness, antioxidant activity, taste,
texture, color, aroma, and overall. The optimum formula composition suggested by
Design Expert 12.0® is W% sucrose, X% glucose syrup, Y% distilled water, and Z%
kaffir lime juice with a desirability value of 0.804. The optimum formula has a hardness
value of 74,323.1 gf, antioxidant activity (IC50) of 5,806.55 mg/ml, and hedonic rating
test results with a taste attribute value of 5.15 (like moderately to like), texture of 5.22
(like moderately to like), color 5.21 (like moderately to like), aroma 5.00 (like
moderatrly) and overall 5.25 (like moderately to like). The optimum formula for
Cajuputs® candy with the addition of kaffir lime juice increased the sensory attributes
of taste, color, aroma, and overall compared to the two commercial Cajuputs®
candies. However, the optimum formula for Cajuputs® candy with the addition of kaffir
lime juice was not significantly different from that of Cajuputs® candy without the
addition of kaffir lime juice on the sensory attributes of taste, color, and overall. The
two commercial Cajuputs® candy using different sources of eucalyptus essential oil
were not significantly different on all sensory attributes. The optimum formula for
Cajuputs® candy with the addition of kaffir lime juice do not improve the sensory
attributes of taste, color, texture, and overall, but increase the sensory attributes of
aroma and antioxidant activity. Pengembangan permen Cajuputs® terus dilakukan untuk meningkatkan nilai
produk. Penelitian ini bertujuan untuk mendapatkan formula optimum permen
Cajuputs® dengan penambahan perasan buah jeruk purut untuk meningkatkan cita rasa
dan aktivitas antioksidan. Optimasi formula dilakukan menggunakan mixture design
pada piranti lunak Design Expert 12.0®. Variabel bebas yang digunakan adalah
sukrosa, sirup glukosa, akuades, dan perasan buah jeruk purut. Respon pada proses
optimasi adalah kekerasan, aktivitas antioksidan, rasa, tekstur, warna, aroma, dan
overall. Komposisi formula optimum yang disarankan oleh Design Expert 12.0®
adalah sukrosa W%, sirup glukosa X%, akuades Y%, dan perasan buah jeruk purut Z%
dengan nilai desirability sebesar 0,804. Formula optimum memiliki nilai kekerasan
sebesar 74.323,1 gf, aktivitas antioksidan (IC50) sebesar 5.806,55 mg/ml, serta hasil
uji rating hedonik dengan nilai atribut rasa sebesar 5,15 (agak suka hingga suka),
tekstur sebesar 5,22 (agak suka hingga suka), warna sebesar 5,21 (agak suka hingga
suka), aroma sebesar 5,00 (agak suka), dan overall sebesar 5,25 (agak suka hingga
suka). Formula optimum permen Cajuputs® penambahan perasan buah jeruk purut
meningkatkan atribut sensori rasa, warna, aroma, dan overall dibandingkan kedua
permen Cajuputs® komersial. Namun, formula optimum permen Cajuputs®
penambahan perasan buah jeruk purut tidak berbeda nyata dengan permen Cajuputs®
tanpa penambahan perasan buah jeruk purut pada atribut sensori rasa, warna, dan
overall. Kedua permen Cajuputs® komersial dengan penggunaan sumber minyak atsiri
kayu putih yang berbeda tidak berbeda nyata pada semua atribut sensori. Formula
optimum permen Cajuputs® dengan penambahan perasan buah jeruk purut belum
berhasil meningkatkan penerimaan atribut sensori rasa, warna, tekstur, dan overall,
namun meningkatkan penerimaan atribut sensori aroma dan aktivitas antioksidan.