Pengembangan Gummy Candy Berbasis Buah Bit dengan Penambahan Tepung Almond sebagai Alternatif Snack sehat

Abstract

Rendahnya asupan zat gizi remaja mendorong kebutuhan alternatif camilan sehat bernilai gizi tinggi. Penelitian ini bertujuan mengembangkan produk gummy candy berbasis buah bit dan penambahan tepung almond sebagai alternatif snack sehat. Metode eksperimental menggunakan Rancangan Acak Lengkap satu faktor dengan tiga formula (F1=94%:6%, F2=88%:12%, F3=82%:18%). Uji organoleptik menggunakan uji hedonik dan mutu hedonik dianalisis statistik dengan uji Kruskal-Wallis dan Mann-Whitney, dilanjutkan uji proksimat pada formula terpilih. Berdasarkan hasil uji pembobotan, F2 terpilih sebagai formula terbaik, serta memiliki kadar protein sebesar 11% dan total energi 160 kkal/100g. Produk tetap stabil selama penyimpanan pada suhu dingin, namun mulai mengalami melting pada hari ke-6 pada suhu ruang. Gummy candy berbasis buah bit dengan penambahan tepung almond berpotensi dikembangkan sebagai alternatif camilan sehat.

The low nutritional intake of adolescents creates a need for alternative highly nutritious, healthy snacks. This study aimed to develop a beetroot-based gummy candy with added almond flour as a healthy snack alternative. An experimental method employing a Completely Randomized Design (single factor) was used, featuring three formulations (F1=94%:6%, F2=88%:12%, F3=82%:18%). Organoleptic properties were assessed using hedonic and hedonic quality tests, with statistical analysis performed via Kruskal-Wallis and Mann-Whitney tests, followed by proximate analysis of the selected formula. F2 was selected as the best formula, and containing 11% protein and 160 kcal/100g of energy. The product remained stable during cold storage but began to melt on the sixth day at room temperature. Beetroot-based gummy candy with added almond flour shows potential for development as a healthy snack alternative.