Pengembangan Gummy Candy dengan Penambahan Ekstrak Kulit Daun Lidah Buaya (Aloe Chinensis B.)

HADYAN PRABANDARI SIGIT, Anjar Ruspita Sari, S.T.P., M.Sc.

2024 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Pemanfaatan kulit daun lidah buaya belum dilakukan secara optimal meskipun terbukti mengandung senyawa aktif seperti total fenol, flavonoid, vitamin E, dan vitamin C. Pemanfaatan senyawa aktif dalam kulit daun lidah buaya harus dilakukan dengan tepat mengingat senyawa bioaktif sangat sensitif terhadap suhu tinggi. Penelitian ini bertujuan untuk melakukan pengembangan produk gummy candy dengan penambahan ekstrak kulit daun lidah buaya dengan metode Quality Function Deployment untuk menghasilkan gummy candy yang dapat memenuhi keinginan serta kebutuhan konsumen. Berdasarkan hasil distribusi kuesioner awal kepada 100 responden diketahui bahwa sebagian besar responden menginginkan gummy candy dengan rasa kombinasi manis dan asam buah, bertekstur kenyal (32,22 N/m²), beraroma buah, dan berbentuk karakter. Hasil penyusunan House of Quality menunjukkan bahwa tekstur merupakan atribut gummy candy yang perlu diperbaiki. Penentuan perlakuan terbaik dilakukan dengan Metode Taguchi (rancangan L₉) 9 perlakuan dengan 2 faktor yaitu persentase gelatin (18%, 20%, 22%) dan lama aging (12 jam, 18 jam, 24 jam). Perlakuan terbaik untuk menghasilkan gummy candy berdasarkan hasil analisis metode Taguchi menggunakan karakteristik kualitas nominal the best adalah perlakuan persentase gelatin 18?n lama aging 12 jam. Selanjutnya pada uji kinerja gummy candy menunjukkan bahwa seluruh atribut sensori produk gummy candy perbaikan lebih baik dibandingkan gummy candy awal. Gumminess pada gummy candy perbaikan (30,71±0,42 N/m²) memiliki nilai yang lebih baik dibandingkan dengan gummy candy awal (25,43±0,00 N/m²). Adapun kandungan total fenol, flavonoid, vitamin E, dan vitamin C pada gummy candy perbaikan secara berturut-turut adalah 8,32 mg GAE/g, 0,27 µg/g, 291,48 µg/g, 148,61 µg/g.

The utilisation of aloe vera leaf skin has not been done optimally even though it is proven to contain active compounds such as total phenols, flavonoids, vitamin E, and vitamin C. Utilisation of active compounds in aloe vera leaf skin must be done properly considering that bioactive compounds are very sensitive to high temperatures. This study aims to develop gummy candy products with the addition of aloe vera leaf skin extract with the Quality Function Deployment method combined with the Taguchi method to get the optimal formulation and can meet the wants and needs of consumers. Based on the results of the initial questionnaire distribution to 100 respondents, it is known that most respondents want gummy candy with a combination of sweet and sour fruit flavours, chewy texture (32.22 N/m2), fruit aroma, and character shape. The results of the House of Quality preparation show that texture is an attribute of gummy candy that needs to be improved. Determination of the best treatment was carried out with the Taguchi Method (L9 design) 9 treatments with 2 factors, namely the percentage of gelatin (18%, 20%, 22%) and aging time (12 hours, 18 hours, 24 hours). The best treatment to produce gummy candy based on the results of Taguchi method analysis using nominal the best quality characteristics is the treatment of 18% gelatin percentage and 12 hours aging time. Furthermore, the gummy candy performance test showed that all sensory attributes of the improved gummy candy product were better than the development prototype of gummy candy. Gumminess in the improved gummy candy (30.71 ± 0.42 N/m²) has a better value than the development prototype of gummy candy (25.43 ± 0.00 N/m²). The content of total phenols, flavonoids, vitamin E, and vitamin C in the improved gummy candy were 8.32 mg GAE/g, 0.27 µg/g, 291.48 µg/g, 148.61 µg/g, respectively.

Kata Kunci : gummy candy, lidah buaya, QFD, Taguchi