Pengaruh Variasi Konsentrasi Maltodekstrin Terhadap Karakteristik Sensori Produk Fruit Bar

Abstract

Fruit bar merupakan produk pangan semi-basah yang berpotensi sebagai makanan ringan praktis dan bernilai gizi. Penambahan maltodekstrin diperlukan untuk memperbaiki karakteristik tekstur fruit bar karena berperan sebagai bahan pengisi dan pengikat air. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan maltodekstrin terhadap karakteristik organoleptik dan kandungan proksimat fruit bar. Penelitian menggunakan tiga perlakuan konsentrasi maltodekstrin, yaitu 4%, 10%, dan 15%. Hasil penelitian menunjukkan bahwa penambahan maltodekstrin berpengaruh terhadap atribut tekstur fruit bar, namun tidak berpengaruh nyata terhadap rasa. Perlakuan terbaik diperoleh pada fruit bar dengan maltodekstrin 15% karena menghasilkan tingkat kesukaan panelis tertinggi. Hasil uji proksimat menunjukkan kadar air 12,87%, kadar abu 1,41%, protein 1,88%, lemak 11,00%, dan karbohidrat 72,83%.

Fruit bar is a semi-moist food product with potential as a practical and nutritious snack. The addition of maltodextrin is needed to improve the texture characteristics of fruit bar because it functions as a bulking agent and water binder. This study aimed to determine the effect of maltodextrin addition on the organoleptic characteristics and proximate composition of fruit bar. The study used three maltodextrin concentration treatments, namely 4%, 10%, and 15%. The results showed that the addition of maltodextrin affected the texture attributes of fruit bar, but did not significantly affect taste. The best treatment was obtained from fruit bar with 15% maltodextrin because it produced the highest panelist preference level. Proximate analysis showed moisture content of 12.87%, ash content of 1.41%, protein content of 1.88%, fat content of 11.00%, and carbohydrate content of 72.83%.