PENGARUH PENAMBAHAN MADU SEBAGAI PEMANIS ALAMI TERHADAP KARAKTERISTIK FISIK DAN DAYA TERIMA SORBET NANAS

Abstract

ABSTRACT Indonesia is rich in types of fresh fruit with a distinctive taste, such as pineapple, which has a unique and fresh taste, and is rich in vitamins and minerals which are beneficial for health. However, pineapple is easily damaged; thus, it is necessary to diversify processed pineapple products, such as sorbet. Making sorbet requires sugar to form a texture. However, the use of granulated sugar has a weakness, namely the formation of large ice crystals and a rough texture. Therefore, alternative sweeteners are needed, such as honey. The purpose of this study was to determine the best concentration of honey in the manufacture of pineapple sorbet based on the physical characteristics and acceptability of the panelists. The research design used was a completely randomized design with one factor, namely the concentration of honey which consisted of three treatment levels: 20%, 30%, and 40%. Parameters observed included physical tests including total dissolved solids, pH, swelling power, and melting power, as well as panelist acceptance tests including taste, aroma, color, texture, and overall acceptance. The results show that pineapple sorbet with the addition of 40% honey was the most preferred by panelists based on taste, aroma, color, texture, and overall acceptability tests and had physical characteristics including total dissolved solids of 30.93 OBrix, pH of 3.82, swelling power of 20.45%, and melting power of 19.72 minutes. Keywords: pineapple, honey, sorbet ABSTRAK Indonesia kaya akan jenis buah-buahan segar dengan cita rasa yang khas, seperti nanas. Nanas mempunyai cita rasa yang unik dan segar, serta kaya akan vitamin dan mineral yang sangat baik untuk kesehatan. Namun, nanas mudah mengalami kerusakan, sehingga perlu adanya upaya diversifikasi produk olahan nanas, seperti sorbet. Pembuatan sorbet membutuhkan gula sebagai pembentuk tekstur. Namun, penggunaan gula pasir memiliki kelemahan yakni terbentuknya kristal es yang besar dan teksturnya kasar. Oleh karena itu diperlukan alternatif pemanis lain, salah satunya madu. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi madu terbaik dalam pembuatan sorbet nanas berdasarkan karakteristik fisik dan daya terima panelis. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi madu yang terdiri dari tiga taraf perlakuan yaitu: 20%, 30%, dan 40%. Parameter yang diamati meliputi pengujian fisik antara lain total padatan terlarut, pH, daya pengembangan, dan daya leleh, serta uji daya terima panelis meliputi rasa, aroma, warna, tekstur, dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa sorbet nenas dengan penambahan madu 40% yang paling disukai panelis berdasarkan uji rasa, aroma, warna, tekstur dan penerimaan keseluruhan serta memiliki karakteristik fisik antara lain total padatan terlarut 30,93 0Brix, pH 3,82, daya pengembangan 20,45%, dan daya leleh 19,72 menit. Kata kunci: nanas, madu, sorbe