Pemanfaatan Buah Mangga (Mangifera indica L.) dalam Pembuatan Turnover Puff Pastry sebagai Alternatif Camilan Sehat

Abstract

Meningkatnya produksi mangga di Indonesia menghasilkan limbah kulit dan biji mangga yang belum dimanfaatkan secara optimal walaupun berpotensi digunakan sebagai bahan baku pangan fungsional. Penelitian ini bertujuan mengembangkan produk turnover puff pastry melalui pemanfaatan tepung kulit mangga, mango kernel butter, dan selai mangga. Penelitian menggunakan Rancangan Acak Lengkap dengan tiga formula, yaitu F1 (10% tepung kulit mangga dan 30% mango kernel butter), F2 (20% tepung kulit mangga dan 40% mango kernel butter), dan F3 (30% tepung kulit mangga dan 50% mango kernel butter). Uji hedonik dan mutu hedonik dilakukan olek 33 panelis. Formula terpilih ditentukan menggunakan metode Weighted Sum Method (WSM) dan dianalisis kandungan gizinya melalui uji proksimat dan serat pangan. Hasil penelitian menunjukkan bahwa F1 merupakan formula terbaik dengan nilai rata-rata hedonik tertinggi (3,85) dan skor WSM sebesar 1,00. Formula terpilih (F1) memiliki kandungan air 13,56%, abu 1,05%, protein 5,20%, lemak 28,67%, karbohidrat 51,54%, dan serat pangan 5,84%. Produk ini berpotensi menjadi alternatif camilan sehat dengan klaim sumber serat yang memanfaatkan buah mangga secara menyeluruh dan bernilai tambah.

The increasing consumption of mangoes in Indonesia generates mango peel and seed waste that has not been optimally utilized, despite its potential as a functional food ingredient. This study aimed to develop a turnover puff pastry product through the utilization of mango peel flour, mango kernel butter, and mango jam. The study employed a Completely Randomized Design with three formulations: F1 (10% mango peel flour and 30% mango kernel butter), F2 (20% mango peel flour and 40% mango kernel butter), and F3 (30% mango peel flour and 50% mango kernel butter). Hedonic and hedonic quality tests were conducted by 33 panelists. The selected formulation was determined using the Weighted Sum Method (WSM) and analyzed for its nutritional composition through proximate and dietary fiber analyses. The results showed that F1 was the best formulation, obtaining the highest average hedonic score (3.85) and a WSM score of 1.00. The selected formulation (F1) contained 13.56% moisture, 1.05% ash, 5.20% protein, 28.67% fat, 51.54% carbohydrate, and 5.84% dietary fiber. This product has the potential to serve as a healthy snack alternative with a source-of-fiber claim that promotes the comprehensive utilization of mango fruit while adding economic value.