Pengembangan Permen Rendah Gula berbasis Poliol dengan Penambahan Ekstrak Eukaliptus (Eucalyptus globulus Labill.) dan Pepermin (Mentha piperita L.)

Nara Husnal Aufa, Dr. Ratih Hardiyanti, STP., M. Eng.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Penelitian ini bertujuan untuk mengembangkan permen rendah gula dengan substitusi sukrosa menggunakan poliol isomalt dan sorbitol serta penambahan ekstrak eukaliptus dan pepermin. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan lima taraf perlakuan formulasi yaitu: kontrol (70% sukrosa : 30% glukosa), I90%: S10%, I75%: S25%, I60%:S40%, I10%: S90%. Pengujian yang dilakukan seperti uji kadar air, warna (L* dan b*), tekstur (hardness), kadar sakarosa, uji daya hambat radikal bebas DPPH, Total Plate Count (TPC), serta uji hedonik. Uji kadar air antar perlakuan tidak berbeda nyata dengan rentang 0.10% sampai 0.14%. Uji warna formulasi 190%:S10% menghasilkan visual paling jernih sebesar 61.1, sedangkan formulasi kontrol memiliki tingkat kekuningan paling tinggi sebesar 49.5. Pengujian tekstur menunjukkan perbedaan dimana formulasi paling keras yaitu I10%: S90%. Pada aspek kimia, formulasi poliol menekan kadar sakarosa hingga di bawah 1% (0.57% - 0.90%), dan tetap bisa mempertahankan kandungan antioksidan pada rentang 101.88 sampai 121.19 g GAE g. Secara sensori menggunakan uji hedonik, formulasi I10%: S90% paling disukai panelis. Berdasarkan perhitungan CDI penentuan formulasi terbaik, formulasi I90%: S10% ditetapkan sebagai formulasi terbaik. Formulasi tersebut unggul karena mampu memiliki wujud glassy paling jernih mempertahankan kandungan antioksidan, terbukti rendah gula, dan memiliki stabilitas fisik yang baik.

This study aims to develop low-sugar candy by substituting sucrose using isomalt and sorbitol polyols and the addition of eucalyptus and pepermin extracts. This study used a one-factor Completely Randomized Design (CRD) with five levels of formulation treatment, namely: control (70% sucrose: 30% glucose), I90%: S10%, I75%: S25%, I60%: S40%, I10%: S90%. Tests carried out include water content, color (L* and b*), texture (hardness), saccharose content, antioxidant test (DPPH), Total Plate Count (TPC), and hedonic test. The water content test between treatments did not differ significantly with a range of 0.10% to 0.14%. The color test of the 190%: S10% formulation produced the clearest visual of 61.1, while the control formulation had the highest yellowness level of 49.5. Texture testing showed differences where the hardest formulation was I10%: S90%. In terms of chemistry, the polyol formulation suppressed the saccharose content to below 1% (0.57% - 0.90%), and was still able to maintain the antioxidant content in the range of 101.88 to 121.19 g GAE g. Sensori-cally using the hedonic test, the I10%: S90% formulation was the most preferred by panelists. Based on the CDI calculation to determine the best formulation, the I90%: S10% formulation was determined as the best formulation. This formulation is superior because it is able to have the clearest glassy form, maintains antioxidant content, is proven to be low in sugar, and has good physical stability.

Kata Kunci : eukaliptus, isomalt, pepermin, sorbitol