Optimasi Sensori dan Aktivitas Antioksidan Formula Cajuputs® Candy dengan Penambahan Plant-Derived Exosome-Like Nanoparticles Jahe Emprit (Zingiber officinale Var. Amarum)

Abstract

Permen Cajuputs® terus dikembangkan untuk meningkatkan nilai produk dan manfaat kesehatan. Penelitian ini bertujuan mengoptimalkan formula permen Cajuputs® dengan penambahan nanopartikel, yaitu eksosom asal tumbuhan (Plant-Derived Exosome Like Nanoparticles/PDEN) dari Zingiber officinale var. Amarum (jahe emprit) untuk meningkatkan aktivitas antioksidan serta penerimaan sensori. Optimasi dilakukan menggunakan metode D-optimal mixture design dengan perangkat lunak Design Expert 13.0®. Variabel bebas yang digunakan adalah air dan PDEN jahe emprit, dengan respons yang diamati meliputi aktivitas antioksidan (IC50) dan atribut sensori warna, aroma, rasa, tekstur, serta persepsi keseluruhan. Formula optimum diperoleh pada komposisi 0,98 mL PDEN dan 24,8 mL air pada nilai desirability 0,903. Formula ini menunjukkan aktivitas antioksidan (IC50) sebesar 41.175 ppm, lebih baik dibandingkan permen komersial (105.017,5 ppm). Uji hedonik menunjukkan nilai atribut warna sebesar 5,8 (suka hingga sangat suka), aroma 5,1 (suka hingga sangat suka), rasa 5,9 (suka hingga sangat suka), keseluruhan 5,9 (suka hingga sangat suka), dan tekstur 5,1 (suka hingga sangat suka). Hasil sensori hedonik formula optimum permen Cajuputs® dengan penambahan PDEN jahe emprit menunjukkan peningkatan kesukaan terhadap atribut aroma, rasa, dan keseluruhan, meskipun tekstur permen lebih lunak. Penambahan PDEN jahe memberikan efek pelunakan dan sifat higroskopis akibat keberadaan PBS yang menurunkan glass transition temperature (Tg) matriks gula. Penambahan PDEN jahe menghasilkan permen Cajuputs® dengan aktivitas antioksidan yang lebih tinggi dan penerimaan sensori yang baik, meskipun stabilitas tekstur selama penyimpanan memerlukan perhatian lebih lanjut.

Cajuputs® candy continues to be improved to increase product value and health benefits. This study aimed to optimize the Cajuputs® candy formula by adding plant derived exosome-like nanoparticles (PDEN) from Zingiber officinale var. Amarum to enhance antioxidant activity and sensory acceptance. Optimization was conducted using the D-optimal mixture design method with Design-Expert 13.0 software. Independent variables included are water and emprit ginger PDEN. Observed responses included antioxidant activity (IC50) and sensory attributes such as color, aroma, taste, texture, and overall perception. The optimum formula achieved a desirability value of 0.903 with 0.98 mL of PDEN and 24.8 mL of water. This formula exhibited antioxidant activity (IC50) of 41175 ppm, outperforming the commercialized candy (105017.5 ppm). The hedonic evaluation showed the results with a color attribute value of 5.8 (like moderately to like), the aroma of 5.1 (like moderately to like), the taste of 5.9 (like moderately to like), overall of 5.9 (like moderately to like), and texture of 5.1 (like moderately to like). Hedonic evaluation of the optimum formula for Cajuputs® candy with ginger PDEN addition revealed an increased preference for aroma, taste, and overall, though the texture was softer. The addition of ginger PDEN contributed to a softer effect and hygroscopic properties, as observed in PBS, thereby lowering the Tg of the sugar matrix. The addition of ginger PDEN produces Cajuputs® candy with higher antioxidant activity and good sensory acceptance, though its impact on texture stability during storage requires further consideration.