Optimasi Penambahan Sari Buah Nanas (Ananas comosus (L.) Merr.) sebagai Upaya Peningkatan Penerimaan Rasa, Aroma, dan Warna pada Permen Cajuputs®

Abstract

Penelitian bertujuan memperoleh formula optimum permen Cajuputs® dengan penambahan sari buah nanas yang dapat meningkatkan penerimaan rasa, aroma, dan warna serta memiliki kekerasan yang optimum. Formula optimum diperoleh melalui proses optimasi dengan menggunakan metode mixture design piranti lunak Design Expert 12.0®. Variabel bebas yang digunakan adalah penambahan sukrosa, sirup glukosa, sari buah nanas, dan akuades, sedangkan variabel tetap adalah minyak atsiri kayu putih dan minyak atsiri peppermint. Respon yang dipilih adalah nilai kekerasan yang diukur dengan texture analyzer Lloyd Ametek TA-1, hasil uji sensori hedonik terhadap atribut aroma, warna, rasa, tekstur, dan overall yang diukur dengan uji Hedonik. Tiga (3) formulasi terbaik yang disarankan oleh piranti lunak memiliki nilai desirability 0,804; 0,803; dan 0.802. Formula dengan desirability 0,804 memiliki komposisi sukrosa W1%; sirup glukosa X1%; sari buah nanas Y1%; dan akuades Z1%. Formula dengan desirabillity 0,803 memiliki komposisi sukrosa W2%; sirup glukosa X2%; sari buah nanas Y2%; dan akuades Z2%. Formula dengan desirability 0,802 memiliki komposisi sukrosa W3%; sirup glukosa X3%; sari buah nanas Y3%; dan akuades Z3%. Formula optimum terpilih smemiliki nilai desirability 0,802, kekerasan sebesar 72.623,00 gf, hedonik atribut aroma sebesar 5,2 (agak suka), atribut warna sebesar 5 (agak suka), atribut rasa sebesar 5,3 (agak suka), hedonik atribut sebesar 5,2 (agak suka), dan hedonik overall sebesar 5,1 (agak suka). Formula optimum permen Cajuputs® penambahan sari buah nanas secara organoleptik dapat meningkatkan penerimaan cita rasa oleh panelis pada atribut aroma, warna, rasa, tekstur, dan overall

This study aims to obtain the optimum formula of Cajuputs® candy with the addition of pineapple juice which can increase the acceptance of taste, aroma, and color and has optimum hardness. The optimum formula is obtained through an optimization process using the mixture design method of the Design Expert 12.0® software. The free variables used were the addition of sucrose, glucose syrup, pineapple juice, and aqueous, while the fixed variables were eucalyptus essential oil and peppermint essential oil. The response chosen was the hardness value measured by the Lloyd Ametek TA-1 texture analyzer, the results of the hedonic sensory test of the attributes of aroma, color, taste, texture, and overalls measured by the Hedonic test. The three (3) best formulations suggested by the software had desirability values of 0.804; 0.803; and 0.802. The formula with a desirability of 0.804 has a composition of sucrose W1%; glucose syrup X1%; pineapple juice Y1%; and aquoeus Z1%. The formula with a desirabillity of 0.803 has a composition of sucrose W2%; glucose syrup X2%; pineapple juice Y2%; and aquoeus Z2%. The formula with a desirability of 0.802 has a composition of sucrose W3%; glucose syrup X3%; pineapple juice Y3%; and aquoeus Z3%. The selected optimum formula has a desirability value of 0.802, hardness of 72,623.00 gf, hedonic aroma attribute of 5.2 (somewhat like), color attribute of 5 (somewhat like), taste attribute of 5.3 (somewhat like), hedonic attribute of 5.2 (somewhat like) , and hedonic overalls of 5.1 (somewhat like). The optimum formula of Cajuputs® candy the addition of pineapple juice organoleptically can increase the acceptance of taste by panelists on the attributes of aroma, color, taste, texture, and overalls