Pengaruh Konsentrasi Natrium Bikarbonat sebagai Bahan Pengembang terhadap Karakteristik Sensori dan Tekstur Produk Biscotti

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan natrium bikarbonat terhadap karakteristik sensori dan tekstur biscotti serta menentukan konsentrasi terbaik yang dapat diterima oleh konsumen. Penelitian menggunakan tiga taraf konsentrasi natrium bikarbonat, yaitu 0,4% (P1), 0,8% (P2), dan 1,2% (P3). Pengujian meliputi uji hedonik, uji deskriptif, analisis tekstur menggunakan Texture analyzer, dan analisis proksimat pada perlakuan terbaik. Hasil penelitian menunjukkan bahwa penambahan natrium bikarbonat berpengaruh nyata terhadap atribut sensori tertentu serta karakteristik tekstur biscotti. P2 menghasilkan tingkat kesukaan tertinggi pada atribut rasa dan kerenyahan serta nilai crunchiness tertinggi. Analisis proksimat pada perlakuan terbaik menunjukkan kadar air 2,99%, kadar abu 1,81%, kadar protein 11,52%, kadar lemak 21,70%, dan kadar karbohidrat 61,7%. Berdasarkan hasil uji sensori dan tekstur, perlakuan P2 dengan penambahan natrium bikarbonat 0,8% ditetapkan sebagai formulasi terbaik karena menghasilkan biscotti yang renyah, tidak terlalu keras, dan paling disukai panelis.

This study aimed to evaluate the effect of sodium bicarbonate addition on the sensory and textural characteristics of biscotti and to determine the optimum concentration acceptable to consumers. Three levels of sodium bicarbonate were applied: 0.4% (P1), 0.8% (P2), and 1.2% (P3). The analyses included hedonic and descriptive sensory evaluations, texture analysis using a Texture analyzer, and proximate analysis of the selected treatment. The results showed that sodium bicarbonate concentration significantly affected several sensory attributes and the textural characteristics of biscotti. Treatment P2 achieved the highest consumer acceptance scores for taste and crispness and exhibited the highest crunchiness value. Proximate analysis of the selected treatment revealed moisture, ash, protein, fat, and carbohydrate contents of 2.99%, 1.81%, 11.52%, 21.70%, and 61.7%, respectively. Based on the sensory and texture evaluations, P2 with 0.8% sodium bicarbonate was identified as the best formulation, producing biscotti that was crispy, less hard, and most preferred by the panelists.