Optimasi Konsentrasi Bromelin, Suhu, dan Waktu Tunggu pada Pembuatan Cemilan Kreker

Abstract

Sodium metabisulfite (SMBS) is added to the snack crackers for a crispy texture, but it may cause a sulfite allergy. Bromelain is an enzyme that has the potential to replace SMBS without any major side effects, but it is necessary to consider concentration, temperature, and standing time. This study aimed to obtain an optimum concentration for bromelain, dough temperature, with standing time and to determine snack crackers' physicochemical and sensory properties. The research was conducted in three steps, i.e., determination of responses and the range of factors, optimization of parameters, and characterization of physicochemical and sensory properties of snack crackers. The step for determining the response and the range of factor levels was needed to obtain an experimental design as input for the optimization stage. The optimization stage aimed to get the optimum parameters. The physicochemical and sensory characterization aimed to determine the differences in product characteristics from optimization results and control (usage of SMBS). Cracker snacks made using bromelain had significantly different sensory attributes of hardness, crispness, appearance, and color with a significant level of 5%. Density and puffiness represented appearance sensory attributes. Color value responses (L*, a*, b*, C*, and oH) represented color attributes, and hardness using a texture analyzer represented hardness and crispness sensory attributes. The bromelain concentrations were in the range of 0.1 – 0.25 %. The dough temperatures were in the range of 35 – 50 oC, while the waiting times were in the range of 30 – 60 minutes. The values of each factor were then entered in the D-optimal design expert application so that experimental designs were obtained to be tested. The results showed a significantly different response of density, hardness, and color value of C*. The significant responses were then determined their targets, i.e., specific gravity was minimized, hardness in the range of 1000-1100 gram-force, and color value C* in the range of 15 – 25. The highest desirability value obtained was 0.98, at 0.25% bromelain concentration, 35°C dough temperature, and 43 minutes standing time. Snack crackers made using bromelain at the optimum condition had a higher puffiness value while the density was smaller than those of the control. The color of snack crackers using bromelain was redder, less yellow, and less bright than those of the control. Based on the results of the proximate analysis, snack crackers made with bromelain had chemical compositions which were not significantly different from the control. Based on the results of hedonic test, it was known that snack crackers made with bromelain enzyme had a lower score on appearance attribute compared to the control. This indicates that consumers do not really like crackers with high score of puffiness.