PENGARUH PENAMBAHAN BUBUK KAYU MANIS (Cinnamomum zeylanicum) TERHADAP KARAKTERISTIK ORGANOLEPTIK, FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN COKELAT BATANG

Alpandi Alpandi, Tamrin Tamrin, Hermanto Hermanto

Abstract


ABSTRACT This study aimed to analyze the effect of adding cinnamon powder to the organoleptic characteristics, physicochemical properties, and antioxidant activity of chocolate bars. This study used a completely randomized design (CRD) with four treatments of cinnamon powder addition, namely: P0 (addition of 0% cinnamon powder), P1 (addition of 5% cinnamon powder), P2 (addition of 10% cinnamon powder), and P3 (addition of 15% cinnamon powder). Data analysis in this study was obtained from the results of organoleptic assessment using Analysis of Variance (ANOVA). The results of the organoleptic assessment that had a significant effect on the observed variables were followed by the Duncan's Multiple Range (DMRT) test at a 95% confidence level (α=0.05). The results obtained indicate that the best treatment for cinnamon chocolate products was P1 (addition of 5% cinnamon powder) with an average preference for color, aroma, texture, and taste reached 4.08 (like), 4.28 (like), 4.23 (like), and 4.28 (like), respectively. The physicochemical characteristics of the selected cinnamon chocolate product P1 (addition of 5% cinnamon powder) show that it contained 1.48% water, 2.07% minerals, and 54.15% fat. The cinnamon powder addition affected the antioxidant activity very strongly in the P1 treatment (13.47 ppm). The selected treatment chocolate bar had moisture content and ash content that met the national standard, while the fat content exceeded it. Keywords:Chocolate, Cinnamon ( Cinnamomum zeylanicum ) ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan bubuk kayu manis terhadap karakteristik organoleptik, sifat fisikokimia dan aktivitas antioksidan cokelat batang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 4 perlakuanpenambahan bubuk kayu manis pada cokelat batang yaitu : P0 (penambahan bubuk kayu manis 0%), P1 (penambahan bubuk kayu manis 5%), P2 (penambahan bubuk kayu manis 10%), P3 (penambahan bubuk kayu manis 15%). Analisis data dalam penelitian ini diperoleh dari hasil penelitian organoleptik penerimaan panelis dengan menggunakan Analysis of Varian (ANOVA). Hasil penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan dengan uji Duncan’s Multiple Range (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa perlakuan terbaik produk cokelat kayu manis yaitu P1 (penambahan bubuk kayu manis 5%) dengan rata-rata kesukaan terhadap warna sebesar 4,08 (suka), aroma sebesar 4,28 (suka), tekstur sebesar 4,23 (suka), dan rasa sebesar 4,28 (suka). Nilai karakteristik fisikokimia pada produk cokelat kayu manis terpilih P1 (penambahan bubuk kayu manis 5%) yang meliputi kadar air (1,48), kadar kadar abu (2,07), kadar lemak (54,15), Terdapat pengaruh penambahan bubuk kayu manis terhadap aktivitas antioksidan sangat kuat pada perlakuan P1 yaitu (13,47 ppm). cokelat batang perlakuan terpilih P1 memiliki nilai kadar air dan kadar abu yang telah memenuhi SNI, sedangkan kadar lemak melebihi SNI. Kata kunci:Cokelat, Kayu Manis (Cinnamomum zeylanicum

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DOI: http://dx.doi.org/10.33772/jstp.v6i4.20317

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