Update Artikelilmiah: 22198

ANITA SURI

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Abstrak (Bhs. Indonesia)

Buah carica (Carica pubescens) yang merupakan buah khas unggulan dan sekaligus terdaftar sebagai produk indikasi geografis Wonosobo memiliki kadar vitamin C dan kalium yang tinggi (50-100 mg/100g; 125 ppm). Daging buah mengkal telah diolah oleh industri UMKM menjadi koktail (carica in syrup). Dalam pengolahan koktail carica, dihasilkan limbah seperti buah lewat matang dan campuran pulp kasar. Pulp memiliki flavor khas carica (carica fruit-like flavor) yang sangat kuat, kaya serat pangan larut seperti pektin (9 %bk), dan serat pangan tak larut seperti selulosa (44 %bk). namun cepat tengik (rancid) jika disimpan. Ketengikan pulp diatasi dengan tahapan proses yaitu water blanching, ekstrasi, filtrasi, refrigeration aging, dan sentrifugasi. Hasil proses ini adalah filtrat (sebagai sumber flavor) dan endapan. Penambahan gula rendah kalori ditujukan untuk meningkatkan nilai fungsional produk.
Penelitian ini ditujukan untuk : 1) mengoptimasi rasio puree buah lewat matang : filtrat serta rasio sukrosa : gula rendah kalori merek X (mengandung sukralosa dan sorbitol) untuk menghasilkan minuman jeli carica rendah kalori yang memiliki respon skor intensitas kesukaan maksimal, kekenyalan dan kemanisan in range menggunakan metode permukaan respon (response surface methodology - RSM); 2) mengkaji karakteristik sensori produk dengan formula optimum dengan uji deskriptif kuantitatif. Tahapan penelitian yang dilakukan meliputi : 1) Penetapan formula dasar dan proses pembuatan minuman jeli carica; 2) perekrutan panelis terlatih; 3) optimasi formula menggunakan metode permukaan respon , yang meliputi penetapan perlakuan, batas bawah dan atas perlakuan, kombinasi perlakuan, pengukuran respon optimum, verifikasi dan validasi formula 5 kali ulangan; 4) uji deskriptif kuantitatif menggunakan 10 orang panelis terlatih dengan skala intensitas berupa garis sepanjang 15 cm; 5) uji penerimaan dengan metode rating hedonik oleh 10 orang panelis terlatih menggunakan 9 skala intensitas; Formula dasar (kontrol) terdiri dari puree dan filtrat carica 25%,  karagenan : konjak : agar 0,33%, asam sitrat 0,08%, sukrosa 16,77%, dan air hingga 100%. Pada tahap optimasi formula menggunakan software design expert V.7 (for trial) diperoleh 14 kombinasi perlakuan dengan batas bawah dan atas untuk proporsi puree : filtrat jernih yaitu 4,16%: 20,83% dan 12,50% : 12,50% sedangkan proporsi sukrosa : gula rendah kalori merek X yaitu 8,33%: 1,08% dan 0 : 3,25%. Hasil penelitian menunjukkan bahwa : 1) formula dengan nilai desirability 0,91 yang terdiri dari filtrat jernih : puree buah (14,14% : 10,86%) dan sukrosa : gula rendah kalori merek X (7,12% : 1,39%) menghasilkan respons kekenyalan 5,2 (netral-agak suka); respons kemanisan 5,4 (netral-agak suka); dan kesukaan 5,5 (netral-agak suka). 2) Dibanding kontrol, formula optimum memiliki intensitas aroma dan rasa fruity dan asam serta kelembutan tekstur yang lebih tinggi, sedangkan aroma dan rasa manis serta kekenyalan dan rigiditas teksturnya lebih rendah. Kesukaan produk optimum dan kontrol tidak berbeda nyata. Skor intensitas hedonik untuk atribut kenampakan dan rasa produk dengan formula optimum cenderung lebih tinggi dibanding kontrol.

Abtrak (Bhs. Inggris)

Carica fruit (Carica pubescens, Lenne) which is a superior typical fruit and well listed as a geographical indication product of Wonosobo region Indonesia has high content of vitamin C and potassium (50-100 mg / 100g; 125 ppm). The unripe fruit has been processed by the small and medium enterprices industry into a cocktail (carica in syrup). In the cultivation of carica cocktail, it is produced waste like ripe fruit and mixture of rough pulp. Pulp has a very strong carica flavor (carica fruit-like flavor), rich in soluble dietary fiber like pectin (9% db), and insoluble dietary fiber such as cellulose (44% db), but rancid quickly if stored. Rancidity of the pulp is overcome by the process stages of water blanching, extracting, filtration, refrigeration aging, and centrifugation. The result of this process is filtrate (as a source of flavor) and sediment. The addition of low calorie sugar was aimed for increasing the functional value of the product.
The objectives of this research were to : 1) optimize the ratio of pure of over-ripe carica fruit : filtrate and ratio of sucrose : low-calorie sugar brand X (containing sucralose and sorbitol) to produce low-calorie carica jelly drink that have maximum response of preference score, in range response of elasticity and sweet taste score using response surface methodology (RSM); 2) examine the sensory characteristics of  product with optimum formula with quantitative descriptive analysis. The stages of research conducted i.e. : 1) Determination of the basic formula and procedure of carica jelly drink making; 2) recruitment of trained panelists; 3) optimization of formula using surface response methodology, that includes determination in treatments, lower and upper limit, treatment combination, optimum response measurement, verification and validation of formula with 5 replications; 4) quantitative descriptive analysis using 10 trained panelists with 15 cm of unstructured line score; 5) acceptance test with hedonic rating method by 10 trained panelists using 9 intensity scales. The basic formula (control) consisted of puree and filtrate carica , kappa-carrageenan 0.11%, agar 0.08%, konjak glukomanan 0.11%, citric acid 0.08%, sucrose 15.26% and water up to 100%, respectively. In the optimization stage of the formula using expert design software V.10 (for trial) obtained 14 treatment combinations with lower and upper limit proportion for ratio of puree: filtrate 4,16%: 20,83% and 12,50% : 12,50% while ratio of sucrose: low-calorie sugar brand X = 8,33%: 1,08% and 0 : 3,25%
The results showed that: 1) the formula with desirability value 0.91 consisting of puree: filtrate = (14,14% : 10,86) and sucrose: low-calorie sugar brand X = (7,12% : 1,39%) resulted in maximum response of preference (score 6.00), in range response of elasticity and sweetness (score 5.93 and 5.00); 2) Compared to control, the optimum formula has higher flavor and fruity and acidic intensity and softness texture, while the aroma and sweetness and elasticity and rigidity are lower. The optimum product and control preferences were not significantly different. The hedonic intensity score for the appearance and taste attributes of the products with the optimum formula tends to be higher than the controls.

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