Formula Optimal dan Karakteristik Produk Confectionery Pasta Kaya Karotenoid Berbasis Oleogel Olein Sawit Merah

Abstract

Olein sawit merah (OSM) dikenal karena kandungan karotenoidnya yang tinggi. Asupan makanan tinggi karotenoid penting untuk membantu mengatasi masalah kekurangan vitamin A yang banyak diderita oleh anak-anak. Anak-anak sangat menyukai produk confectionery pasta. Confectionery pasta umumnya terbuat dari lemak padat, sedangkan pada penelitian ini akan digantikan dengan oleogel OSM. Oleh karena itu confectionery pasta yang terbuat dari oleogel OSM perlu dilakukan optimasi formula. Penelitian ini bertujuan untuk memperoleh formula optimal produk confectionery pasta berbasis oleogel OSM dengan karakteristik fisik yang menyerupai produk komersial dan kaya akan karotenoid, serta mendapatkan profil sensori, tingkat kesukaan oleh panelis anak-anak, komposisi kimia dan perhitungan angka kecukupan gizi (AKG). Metode penelitian terdiri dari optimasi formula confectionery pasta berbasis oleogel OSM dengan D-Optimal mixture design pada program Design Expert 13.0 (DX13) dan karakterisasi formula optimal confectionery pasta berbasis oleogel OSM menggunakan uji Rate-All-That-Apply (RATA), uji rating hedonik, analisis proksimat dan perhitungan AKG. Optimasi confectionery pasta berbasis oleogel OSM menggunakan D-Optimal mixture design (DX13) menghasilkan formula optimal yaitu komposisi 23,6% oleogel OSM dan 17,4% CBS dengan viskositas sebesar 7096,36 mPa.s, total karotenoid sebesar 210,864 mg/kg dan oiling out sebesar 56,04 cm2 yang memiliki nilai desirability 0,760. Formula optimal confectionery pasta berbasis oleogel OSM memiliki profil sensori dengan intensitas rendah pada rasa berlemak, rasa lengket di mulut, dan rasa berminyak serta tingkat kesukaan oleh panelis anak-anak dengan skala sangat suka sebesar 62%. Berdasarkan hasil analisis proksimat, formula optimal confectionery pasta berbasis oleogel OSM mengandung kadar air 1,09%, kadar abu 1,75%, kadar lemak total 44,29%, kadar protein 4,60%, dan kadar karbohidrat 48,27%. Takaran saji 10 g formula optimal confectionery pasta berbasis oleogel OSM dapat menyumbang energi total 60 kkal, energi dari lemak 40 kkal, lemak 4 g, protein 0 g, karbohidrat 5 g, dan dapat memenuhi 12,15% kebutuhan vitamin A harian anak usia 7 hingga 12 tahun. Formula optimal confectionery pasta berbasis oleogel OSM memiliki sifat fisik seperti viskositas dan oiling out yang dapat menyerupai produk komersial dengan kandungan kaya karotenoid, serta profil sensori, tingkat kesukaan oleh panelis anak-anak, komposisi kimia, dan perhitungan AKG formula optimal confectionery pasta berbasis oleogel OSM telah diperoleh.

Red palm olein (RPO) is known for its high carotenoids content. Dietary intake of foods high in carotenoids is important to help overcome vitamin A deficiency that many children suffer from. Children are very fond of confectionery paste. Confectionery paste was made from solid fat, while in this research solid fat will be replaced with RPO oleogel, so it is necessary to optimize the formula. This research aims to obtain the optimal formula of RPO oleogel-based confectionery paste with physical characteristics that resemble commercial products and rich in carotenoids; as well as obtaining sensory profile, sensorially favored by children, chemical composition, total carotenoids, and calculation of recommended dietary allowances (RDA) of the optimal formula of RPO oleogel-based confectionery paste. The research method consists of optimization of RPO oleogel-based confectionery paste formula with D-optimal mixture design in Design Expert 13.0 (DX13) program and characterization of RPO oleogel-based confectionery paste optimal formula with Rate-All-That-Apply (RATA) test, hedonic rating test, proximate analysis and RDA calculation. Optimization of RPO oleogel-based confectionery paste using Mixture Design D-optimal DX13 resulted in an optimal formula of 23,6% RPO oleogel and 17,4% CBS with a viscosity value of 7096.36 mPa.s, a total carotenoid value of 210,864 mg/kg and an oiling out value of 56,04 cm2 which has a desirability value of 0.760. The optimal formula has a sensory profile with low intensity on fatty flavour, sticky mouthfeel, and oily aftertaste and a liking level by children with a very like scale of 62%. Based on the results of proximate analysis, the optimal formula of RPO oleogel-based confectionery paste contains 1,09% moisture content, 1,75% ash content, 44,29% total fat content, 4,60% protein content and 48,27% carbohydrate content. A serving size of 10 g of RPO oleogel-based confectionery paste optimal formula can contribute 60 kcal total energy, 40 kcal energy from fat, 4 g fat, 0 g protein, 5 g carbohydrate and can meet 12.15% of the daily vitamin A requirement of children aged 7 to 12 years. The optimal formula of RPO oleogel-based confectionery paste products has physical properties such as viscosity and oiling out that can resemble commercial products with carotenoid-rich content, and sensory profile, sensory favorability by children, chemical composition, and RDA calculation of the optimal formula of RPO oleogel-based confectionery paste products have been obtained.