PENGARUH PENAMBAHAN BUBUK Sargassum DAN GULA STEVIA KOMERSIAL TERHADAP KUALITAS POLIFENOL DAN KARAKTERISTIK PRODUK DARK CHOCOLATE

Ardiana Setyoningtyas, Dr. Nurfitri Ekantari, S.Pi., M.P.

2019 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Dark chocolate memiliki kandungan polifenol sebesar 8-10 mg ekivalen asam galat/g, namun polifenol dapat mengalami penurunan hingga 48,06%, selama pengolahan dengan suhu tinggi, sehingga dirasakan perlu menambahkan bubuk Sargassum yang kaya polifenol. Selain itu, porsi gula sukrosa dalam formula tinggi dan memberikan sumbangan kalori yang tinggi, sehingga subtitusi gula stevia yang rendah kalori sebagai alternatif gula perlu dilakukan. Gula stevia sekaligus dapat digunakan untuk mengurangi rasa amis yang ditimbulkan oleh Sargassum sp. Tujuan dari penelitian ini yaitu mengetahui formula optimal dari kombinasi perlakuan bubuk Sargassum sp. dan gula stevia yang disukai oleh konsumen serta mengetahui karakteristik produk cokelat batang yang difortifikasi bubuk Sargassum sp. Optimasi cokelat optimum ditentukan melalui Response Surface Method (RSM) menggunakan rancangan 2k faktorial (dua faktor masing-masing tiga level), yaitu modifikasi gula stevia dengan level 30%, 60%, dan 90% (b/b gula) serta penambahan bubuk Sargassum (1%, 3%, dan 5% b/b bahan) gram. Hasil penelitian menunjukkan kombinasi perlakuan dari formula optimum dari gula stevia sebanyak 30% (35,5 gram) dan bubuk Sargassum sebanyak 1% (30 gram). Kandungan total polifenol yaitu sebanyak 0,001 mg dalam bubuk Sargassum mampu meningkatkan kandungan polifenol sebesar 0,54±0,002 mg ekivalen asam galat/g . Karakteristik kimiawi dan fisika cokelat Sargassum dan cokelat kontrol tidak berbeda (p>0,05), tidak menimbulkan white spot, namun perbedaan karakteristik sensoris cokelat dapat dideteksi oleh panelis (p<0,05) yaitu pada kuatnya intensitas aroma kakao dan rasa biji kakao sangrai. Respon konsumen terhadap cokelat Sargassum positif dan produk dapat disukai oleh konsumen.

Dark chocolate contains 8-10 mg GAE/g of polyphenols. Total polyphenol content was decreased up to 48,06% when processed in high temperatures; therefore, Sargassum powder can be added as fortified. Besides that, chocolate bars contain high calories due to high sucrose content, and stevia can replace sucrose content in this study and also reduce the fishy taste caused by Sargassum sp. The purpose of this study was to determine the optimal formula combination for Sargassum sp. and stevia in chocolate bars based on consumer choices and determine the characteristics of chocolate bar products fortified Sargassum sp. powder. The optimal formula for chocolate bars was determined by the Response Surface Method (RSM) using a 2k factorial design (two factors and three levels), stevia sugar was designed to replace 30%, 60%, and 90% (b/b sugar) sucrose and adding Sargassum powder 1%, 3%, and 5% (b/b material). The hedonic test showed that the optimum formula combination for chocolate bars was 30% stevia sugar (35,5 grams) combined 1% Sargassum powder (30 grams). The results of total polyphenol content show that 0,001 mg of Sargassum powder was able to increase the polyphenol content up to 0,54±0,002 mg GAE/g in the optimum formula Sargassum chocolate bars. There were not significantly different (p>0,05) for chemical and physical characteristics between the chocolate, and no white spots detected. The sensory characteristics of Sargassum chocolate and control were significantly different in the intensity of aroma and taste, especially of cocoa paste flavor and taste of roasted cocoa beans. However, the Sargassum chocolate has a positive response to be developed as alternative benefit chocolate.

Kata Kunci : alga coklat, pemanis rendah kalori, polifenol, RSM, analisis sensoris cokelat