Pengembangan Snack Bar Berbasis Kacang Sacha Inchi (Plukenetia volubilis L.) dengan Perlakuan Alkalisasi

Dimas Faishal Ramadhani, Galih Kusuma Aji, S.T.P., M.Agr., Ph.D.

2025 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Sacha inchi (Plukenetia volubilis L.) merupakan sumber protein nabati dan lemak sehat yang potensial sebagai bahan baku snack bar, namun kandungan tanin menimbulkan rasa sepat dan aroma kurang disukai. Penelitian ini bertujuan untuk menganalisis pengaruh perendaman alkali terhadap karakter sensoris kacang sacha inchi, menentukan perlakuan terbaik berdasarkan penerimaan panelis, serta mengevaluasi karakter proksimat snack bar yang dihasilkan. Kacang direndam dalam 3 jenis larutan Na?CO?, NaHCO?, dan NaOH dengan 3 konsentrasi selama 4 jam, dibilas, lalu dikeringkan dan dipanggang. Snack bar diformulasikan menggunakan dark chocolate, gula aren cair, dan Virgin Coconut Oil (VCO). Uji sensoris dilakukan oleh 36 panelis semi terlatih terhadap atribut warna, aroma, rasa, tekstur, dan penilaian keseluruhan. Analisis data dilakukan menggunakan Single-Way ANOVA, uji Tukey HSD, dan metode Simple Additive Weighting (SAW). Hasil menunjukkan bahwa perendaman alkali memperbaiki karakter sensoris kacang, meskipun tidak terdapat perbedaan signifikan antar jenis dan konsentrasi pada taraf yang diuji. Perlakuan terbaik adalah perendaman dengan NaHCO? 3%. Snack bar terbaik mengandung protein tinggi (24,81%), lemak tinggi (39,29%), kadar air rendah (1,47%), serta karbohidrat sedang (31,98%). Kandungan abu sedikit melebihi standar (2,45%) dan rasio lemak-protein yang tinggi menjadi perhatian untuk pengembangan lanjutan.

Sacha inchi (Plukenetia volubilis L.) is a plant-based source of protein and healthy fats with potential as a snack bar ingredient. However, its tannin content causes astringency and an undesirable aroma. This study aimed to analyze the effect of alkaline soaking on the sensory characteristics of sacha inchi nuts, determine the best treatment based on panelist acceptance, and evaluate the proximate composition of the final snack bar. The nuts were soaked in Na?CO?, NaHCO?, and NaOH solutions at three different concentrations for 4 hours, followed by draining, rinsing, drying, and roasting. Snack bars were formulated using treated sacha inchi nuts combined with dark chocolate, palm sugar syrup, and virgin coconut oil. Sensory evaluations by 36 semi-trained panelists covered color, aroma, taste, texture, and overall impression. Data analysis used Single-Way ANOVA, Tukey’s HSD test, and the Simple Additive Weighting (SAW) method. Results showed that alkaline soaking improved the sensory quality of the nuts, although no significant differences were found between the types and concentrations of alkali at the tested levels. The best treatment was soaking in 3% NaHCO?. The best-performing snack bar contained high protein (24.81%), high fat (39.29%), low moisture (1.47%), and moderate carbohydrates (31.98%), with slightly high ash content (2.45%) and a high fat-to-protein ratio requiring further evaluation.

Kata Kunci : karakter sensoris, penerimaan panelis, sacha inchi, snack bar