Karakteristik Fisikokimia dan Organoleptik Soft Candy berbasis Susu Evaporasi dengan Penambahan Ekstrak Bunga Rosella

Abstract

Soft candy adalah makanan selingan padat berbahan gula dan pemanis lain, serta bertekstur lunak. Penelitian ini menganalisis karakteristik fisikokimia dan organoleptik soft candy dengan penambahan ekstrak bunga rosella. Rancangan acak lengkap (RAL) digunakan pada uji karakteristik fisikokimia dan organoleptik dengan perlakuan persentase penambahan 0%, 5%, dan 10% dengan tiga pengulangan. Data dianalisa menggunakan ANOVA dan Uji Tukey untuk fisikokimia, sedangkan organoleptik dianalisa menggunakan Kruskal-Wallis. Hasil penelitian menunjukkan penambahan ekstrak bunga rosella berpengaruh nyata (p<0,05) terhadap pH, aktivitas air, TAT, kadar air, kadar lemak, dan kadar karbohidrat, tetapi tidak berpengaruh nyata (p>0,05) terhadap kadar abu dan kadar protein. Penambahan ekstrak bunga rosella 5% dan 10% menurunkan tingkat kesukaan terhadap warna, rasa, aroma, dan tekstur pada uji hedonik. Penambahan ekstrak bunga rosella 5% dan 10% pada uji mutu hedonik berpengaruh nyata terhadap warna, rasa, aroma, dan tekstur.

Soft candy is a solid snack made from sugar and other sweeteners, and has a soft texture. This study analyzed the physicochemical and organoleptic characteristics of soft candy with the addition of roselle flower extract. Completely randomized design (RAL) was used to test the physicochemical and organoleptic tests with treatment concentrations of 0%, 5%, and 10%, each with three replications. The data were analyzed using ANOVA and Tukey test for physicochemical properties, while organoleptic data were analyzed using the Kruskal-Wallis test. The results showed that the addition of roselle flower extract significantly affected (p<0.05) pH, water activity, TTA, moisture content, fat content, and carbohydrate content, but had no significant effect (p>0,05) on ash content and protein content. The addition of 5% and 10% roselle extract decreased panelist preference for color, taste, aroma, and texture in the hedonic test. However, in the hedonic quality test, the addition of 5% and 10% roselle extract significantly affected color, taste, aroma, and texture.