Optimasi Formula Permen Cajuputs® dengan Penambahan Perasan Buah Jeruk Purut (Citrus hystrix) sebagai Upaya Peningkatan Cita Rasa dan Aktivitas Antioksidan

Abstract

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.