Karakteristik Fisikokimiawi dan Sensori Hard Candy Gula Aren dan Madu Trigona
Physicochemical and Sensory Characteristics of Hard Candy Made of Palm Sugar and Trigona Honey
Keywords:
Gula Aren, Madu Triguna, Parameter Fisikokimiawi, Permen Keras, Uji Organoleptik
Abstract
Permen keras adalah konfeksioneri populer dari sukrosa, sirup glukosa dan air, dan seringkali ditambahkan zat aditif (perasa, pewarna, dan asam). Produk konfeksioneri diasosiasikan dengan nilai kesenangan bagi konsumen. Meski diasosiasikan erat dengan perbaikan suasana hati dan kebahagiaan, konsumen mulai menuntut produk lebih sehat. Gula aren dan madu trigona dapat mengurangi penggunaan gula tebu sebagai bahan baku permen keras. Terdapat 5 formulasi permen keras kombinasi gula aren, gula tebu, dan glukosa (dalam gram) (58:173:19(G1), 56:169:25(G2), 55:164:31(G3), 53:159:38(G4), 50:150:50(G5)) serta air 83 g dan madu trigona 15 g. Rasio gula aren dan gula tebu 1:3 dengan glukosa ditambahkan hingga mencapai berat total. Produk akhir dianalisis untuk karakteristik fisikokimiawi (kadar air, pH, gula pereduksi, dan kekerasan) dan organoleptik (uji parameter hedonik dan uji mutu hedonik dengan atribut rasa, warna, tekstur, dan kelengketan; melibatkan 72 orang panelis tidak terlatih). Kelima formulasi permen memiliki rentang kadar air 0,19%-0,24% dan kadar gula pereduksi 10,51%-11,63%, sesuai dengan SNI 3547:2008 yang mengharuskan kadar air < 3,5% dan maksimum gula pereduksi 24 %. Nilai pH berkisar antara 5,76-6,14 dan kekerasan 181,90-209,55. Uji organoleptik menunjukkan bahwa permen G1, permen dengan kadar gula aren tertinggi dibanding formulasi lain menjadi permen yang paling disukai konsumen. Permen G1 memiliki kadar air 0,19, pH 6,07, gula pereduksi 11,23 dan kekerasan 209,55, dengan rasa agak manis, warna coklat, tekstur keras, dan agak lengket.
References
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Szczesniak-Surmacka, A. 2002. Texture is a sensory property. Food Quality and Preference, 13: 215–25.
Yulia, M., Azra, F. P. dan Ranova, R. 2022. Formulasi hard candy dari sari buah jeruk nipis (Citrus aurantifolio), madu (Mell depuratum) dan kayu manis (Cinnamomum burmanii) berdasarkan perbedaan sirup glukosa. Jurnal Riset Kefarmasian Indonesia, 4(1): 89-100.
Agussalim, Umami N, Nurliyani, Agus A. 2022 Stingless bee honey (Tetragonula laeviceps): Chemical composition and their potential roles as an immunomodulator in malnourished rats. Saudi Journal of Biological Sciences, 29(10):103404. doi: 10.1016/j.sjbs.2022.103404.
Badan Standarisasi Nasional Indonesia. 2004. SNI- 01-3545-2004: Madu, Badan Standarisasi Nasional Indonesia, Jakarta.
Bogdanov, S. 2016. Honey as Nutrient and Functional Food in Book of Honey, Bern, Switzerland: Bee Product Science, 1–34.
Boland, A.B., Delahunty, C.M., Van Ruth, S.M. 2006. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food Chemistry, 96(3): 452–460.
Bund, R.K., Hartel, R.W. 2010. Crystallization in foods and food quality deterioration.In: Skibsted LH, Risbo J, Andersen ML, (Eds.). Chemical deterioration and physical instability of food and beverages. Woodhead Publishing, Cambridge. 10.1533/9781845699260.2.186
Dari, D.W, Junita D. 2020. Karakteristik Fisik dan Sensori Minuman Sari Buah Pedada. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3): 532-541.
Ergun, R., Lietha, R., Hartel, R.W. 2010. Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2):162–192. 10.1080/10408390802248833
Figiel, A., Tajner-Czopek, A. 2006. The effect of candy moisture content on texture. Journal of Foodservice, 17(4): 189–195. doi:10.1111/j.1745-4506.2006.00037.x
Hartel, R.W., Ergun, R., Vogel, S. 2011. Phase/State transitions of confectionery sweeteners: Thermodynamic and kinetic aspects. Comprehensive Reviews in Food Science and Food Safety, 10(1):17–32. 10.1111/j.1541-4337.2010.00136.x
Izah LN, Hapsari DK, Rohmayanti T. 2023. Karakteristik sensori dan kimia permen keras daun kenikir (Cosmos caudatus kunth) dan jeruk nipis (Citrus aurantiifolia). Jurnal Ilmiah Pangan Halal, 5(2): 155-161.
Jangchud, K., Jangchud, A., Prinyawiwatkul, W. 2013. Soft starchy candy as a food model to study the relationship between sensory and selected physicochemical properties. International Journal of Food Science & Technology, 48(10):2078–2085.
Karimi, N., Jabbari, V., Nazemi, A., Ganbarov, K., Karimi, N., Tanomand, A., Karimi, S., Abbasi, A., Yousefi, B., Khodadadi, E., Kafil, H.S. 2020. Thymol, cardamom and Lactobacillus plantarum nanoparticles as a functional candy with high protection against Streptococcus mutans and tooth decay. Microbial Pathogenesis, 148. doi: 10.1016/j.micpath.2020.104481.
Konar, N., Gunes, R., Palabiyik, I., Toker, O.S. 2022. Health conscious consumers and sugar confectionery: Present aspects and projections. Trends in Food Science & Technology, 123: 57-68. doi : https://doi.org/10.1016/j.tifs.2022.02.001.
Mandei, J.H. 2014. Komposisi beberapa senyawa gula dalam pembuatan permen keras dari buah pala. Jurnal Penelitian Teknologi Industri, 6(1): 1-10.
Mandei, J. H., Alim, D., Nuryadi, M., Riset, B., Standardisasi, D., & Manado, I. 2019. Pengaruh ph sari buah pala terhadap kandungan gula reduksi dan tekstur permen keras. Jurnal Penelitian Teknologi Industri, 11(1): 19-30.
Mutlu, C., Tontul, S.A., Erba?, M. 2018. Production of a minimally processed jelly candy for children using honey instead of sugar. LWT - Food Science and Technology, 93: 499-505. doi: 10.1016/j.lwt.2018.03.064.
Naibaho, B., Hutajulu, M.F., Pandiangan, S. 2021. Pengaruh perbandingan sukrosa dan sirup glukosa serta konsentrasi sari senduduk bulu (Clidemia hirta L.) terhadap mutu hard candy. Jurnal Visi Eksakta, 2(1): 31-50.
Nunes, R., Silva, V.L., Consiglio-Kasemodel, M.G., Polizer, Y.J., Saes, M.S.M., Fávaro-Trindade, C.S. 2020. Assessing global changing food patterns: A country-level analysis on the consumption of food products with health and wellness claims. Journal of Cleaner Production, 264.
Ozel, B., Kuzu, S., Marangoz, M.A., Dogdu, S., Morris, R.H., Oztop, M.H. 2024. Hard candy production and quality parameters: A review. Open Research Europe, 26(4):60. doi: 10.12688/openreseurope.16792.1. PMID: 38946739; PMCID: PMC11214042.
Permadi, M.Z., Oktafa, H., Agustianto, K. 2019. Perancangan pengujian preference test, uji hedonik dan mutu hedonik menggunakan algoritma radial basis function network. SINTECH (Science and Information Technology), 2(2):98-107. doi: 10.31598/sintechjournal.v2i2.282.
Pimentel, T.C., Gomes da Cruz, A., Deliza, R. 2015. Sensory Evaluation: Sensory Rating and Scoring Methods. In B. Caballero, P.M. Finglas, F. Toldra (Eds.). Encyclopedia of Food and Health Edition (pp. 744-749). Elsevier.
Ridoni, R., Radam, R., Fatriani. 2020. Analisis kualitas madu kelulut (Trigon asp) dari Desa Mangkauk Kecamatan Pengaron Kabupaten Banjar. Jurnal Sylva Scienteae, 3(2): 346 - 355.
Rifqi, M., Sumantri, N.O., Amalia, L. 2022. Kadar gula reduksi, sukrosa, serta uji hedonic pada hard candy dari penambahan ekstrak jagung manis (Zea mays saccharata), sukrosa, dan madu. Jurnal Agroindustri Halal, 8(1): 75-85. ISSN 2442-3548.
Sahlan, M., Atikah Ridhowati, A., Hermansyah, H., Wijanarko, A., Rahmawati, O., Pratami, D.K. 2019. Formulation of hard candy containes pure honey as functional food. AIP Conference Proceedings 2092, 040010 (2019); https://doi.org/10.1063/1.5096743.
Saputra, K. A., Pontoh, J. S. dan Momuat, L. I. 2015. Analisis kandungan asam organik pada beberapa sampel gula aren. Jurnal MIPA UNSRAT Online, 4(1): 69 -74.
Saputro, A.D., Van de Walle, D., Dewettinck, K. 2020. Physicochemical properties of coarse palm sap sugars as natural alternative sweetener. Food Bioscience, 38. doi: 10.1016/j.fbio.2020.100780.
Srikaeo, K., Sangkhiaw, J., dan Likittrakulwong, W. 2019. Productions and Functional Properties of Palm Sugars. Walailak Journal of Science and Technology, 16(11): 897-907. doi: http://dx.doi.org/10.48048/wjst.2019.5323.
Starowicz, M., Zieli?ski, H. 2019. How maillard reaction influences sensorial properties (color, flavor and texture) of food products?, Food Reviews International: 1-19. doi: 10.1080/87559129.2019.1600538
Szczesniak-Surmacka, A. 2002. Texture is a sensory property. Food Quality and Preference, 13: 215–25.
Yulia, M., Azra, F. P. dan Ranova, R. 2022. Formulasi hard candy dari sari buah jeruk nipis (Citrus aurantifolio), madu (Mell depuratum) dan kayu manis (Cinnamomum burmanii) berdasarkan perbedaan sirup glukosa. Jurnal Riset Kefarmasian Indonesia, 4(1): 89-100.
