PENGARUH PERBANDINGAN BUBUK SACHA INCHI (Plukenetia volubilis) DAN WHIPPING CREAM TERHADAP SIFAT FISIKOKIMIA DAN MUTU ORGANOLEPTIK GANACHE SEBAGAI ISIAN DARK CHOCOLATE
Abstract
Bubuk Sacha inchi merupakan bahan pangan kaya protein, asam lemak omega-3, dan senyawa antioksidan yang berpotensi meningkatkan nilai gizi produk pangan. Salah satu produk yang dapat dikembangkan dengan penambahan bubuk Sacha inchi adalah ganache sebagai isian cokelat hitam. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubuk Sacha inchi dan whipping cream terhadap sifat fisikokimia dan organoleptik ganache serta menetukan perlakuan terbaik yang dapat diterima panelis. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu perbandingan konsentrasi bubuk sacha inchi dan whipping cream pada ganache yang di ulang sebanyak 3x. Parameter yang diamati meliputi kadar air, protein, lemak, serat, aktivitas antioksidan, serta uji organoleptik mencakup warna,aroma,rasa dan tekstur. Data analisis menggunakan ANOVA taraf 5% dan dilanjutkan uji DMRT jika terdapat perbedaan nyata. Hasil Penelitian menunjukkan bahwa perbandingan bubuk sacha inchi dan whipping cream berpengaruh nayat terhadap karakteristik fisikokimia dan mutu organoleptik ganache. Perbandingan ini menyebabakan peningkatan titik leleh, kadar protein, dan serat kasar, serta penurunan kadar air dan nilai IC50. Perlakuan terbaik diperoleh pada sampel SW20 (20 g bubuk Sacha inchi : 22 g whipping cream) karena menghasilkan sifat fisikokimia unggul dan tetap disukai panelis
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DOI: https://doi.org/10.37905/jjft.v8i02.40202
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