Karakteristik Fisikokimia dan Sensori Krim Wafer yang Disubtitusi dengan Tepung Kelapa dan Kalsium Karbonat

Abstract

Wafer adalah salah satu makanan ringan yang terdiri dari lapisan tipis dan krim berbahan dasar gula dan minyak, sehingga tinggi energi namun rendah protein dan mikronutrien. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung kelapa dan kalsium karbonat serta menentukan perlakuan terbaik pada krim wafer berdasarkan sifat fisikokimia dan sensori. Penelitian ini menggunakan data primer berupa analisis fisikokimia, pembuatan krim, uji organoleptik, dan uji ANOVA, serta data sekunder dari literatur. Krim wafer yang disubstitusi dengan tepung kelapa dan kalsium karbonat diuji secara fisik dan kimia. Hasil penelitian ini menunjukkan parameter viskositas, kadar air, abu, karbohidrat, dan kalsium krim wafer berbeda signifikan di setiap perlakuan. Selain itu, terdapat perbedaan signifikan pada kandungan protein, serat kasar, dan lemak antara perlakuan F0 dengan F1 sampai F6, serta antara perlakuan F1 hingga F3 dengan F4 hingga F6. Hasil organoleptik menunjukkan aroma, tekstur, dan rasa krim wafer berbeda signifikan. Formulasi F1 dinilai terbaik sebagai perlakuan secara gizi karena nilai protein, serat kasar, dan kalsium meningkat serta nilai kadar air yang menurun.

Wafer is a type of snack consisting of thin layers filled with cream made from sugar and oil, which makes it high in energy but low in protein and micronutrients. This study aimed to analyze the effect of substituting coconut flour and calcium carbonate and to determine the best wafer cream formulation based on physicochemical and sensory properties. Primary data included physicochemical analysis, cream preparation, organoleptic tests, and ANOVA test, while secondary data were obtained from the literature. Wafer cream substituted with coconut flour and calcium carbonate was evaluated for its physical and chemical characteristics. The results showed significant differences in viscosity, moisture content, ash, carbohydrate, and calcium levels across treatments. Furthermore, significant differences in protein, crude fiber, and fat contents were observed between F0 and F1 until F6, as well as between F1 until F3 and F4 until F6. Organoleptic tests also revealed significant differences in the aroma, texture, and taste of the wafer cream. Among all formulations, F1 was identified as the best treatment in terms of nutritional quality, as it increased protein, crude fiber, and calcium levels while reducing moisture content.