Pengaruh Varietas Pisang (Musa spp.) terhadap Karakteristik Fisikokimia dan Sensoris Gummy Candy dengan Pewarna Alami Kunyit

Latifa Danya Putri, Dr. Wildan Fajar Bachtiar, S.T., M.Sc.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Pisang merupakan salah satu buah yang banyak diproduksi di Indonesia dan memiliki potensi untuk diolah menjadi berbagai produk pangan, salah satunya gummy candy. Perbedaan karakteristik pada setiap varietas pisang dapat memengaruhi karakteristik produk yang dihasilkan. Penggunaan kunyit sebagai pewarna alami juga dapat menjadi alternatif pengganti pewarna sintetis. Penelitian ini bertujuan untuk mengetahui pengaruh varietas pisang dan konsentrasi kunyit terhadap karakteristik fisikokimia dan sensoris gummy candy. Penelitian ini menggunakan tiga varietas pisang, yaitu pisang Uter, Kepok dan Ambon, serta tiga konsentrasi kunyit, yaitu 0,25%, 0,50% 0,75%. Parameter yang dianalisis meliputi tekstur (hardness, cohesiveness, gumminess, dan chewiness), warna (lightness, redness, dan yellowness), kadar gula reduksi, kadar air, kadar abu dan organoleptik. Data normal yaitu parameter cohesiveness, gumminess, redness, yellowness, gula reduksi dan parameter sensoris rasa asam, tekstur serta aroma kunyit dianalisis menggunakan analisis varian dua arah (two way ANOVA) dengan uji post hoc Tukey, sedangkan data yang tidak normal yaitu parameter hardness, chewiness, lightness kadar abu, kadar air dan parameter sensoris flavor pisang, rasa manis, aroma pisang dan warna kuning menggunakan uji non-parametric (Kruskall-Wallis) dengan uji post hoc Dunn. Hasil penelitian menunjukkan bahwa varietas pisang berpengaruh terhadap beberapa karakteristik fisikokimia dan sensoris gummy candy. Gummy candy pisang Uter menghasilkan tekstur yang cukup lunak, kadar air diantara pisang Kepok dan Ambon, warna yang cukup cerah dan kadar abu paling rendah. Gummy candy berbahan pisang Kepok cenderung menghasilkan tekstur yang lebih keras dan kenyal, kadar air terendah dan warna yang cerah namun pekat. Gummy candy pisang Ambon menghasilkan tekstur yang sangat lunak, kadar air dan gula reduksi paling tinggi, warna yang paling gelap serta flavor dan aroma pisang paling kuat. Berdasarkan hasil tersebut, dapat disimpulkan bahwa varietas pisang dapat memengaruhi karakteristik fisikokimia dan sensoris gummy candy dengan pewarna alami kunyit.

Bananas are one of the most widely produced fruits in Indonesia and have considerable potential to be processed into various food products, including gummy candy. Differences among banana varieties may influence the characteristics of the final product. In addition, turmeric can be utilized as a natural coloring agent as an alternative to synthetic colorants. This study aimed to determine the effect of banana variety and turmeric concentration on the physicochemical and sensory characteristics of gummy candy. Three banana varieties, namely Uter, Kepok, and Ambon, were used with turmeric concentrations of 0.25%, 0.50%, and 0.75%. The evaluated parameters included texture (hardness, cohesiveness, gumminess, and chewiness), color (lightness, redness, and yellowness), reducing sugar content, moisture content, ash content, and sensory properties. Normally distributed data, including cohesiveness, gumminess, redness, yellowness, reducing sugar content, and the sensory attributes of sour taste, texture, and turmeric aroma, were analyzed using two-way analysis of variance (ANOVA) followed by Tukey's post hoc test. Non-normally distributed data, including hardness, chewiness, lightness, moisture content, ash content, and the sensory attributes of banana flavor, sweetness, banana aroma, and yellowness, were analyzed using the Kruskal–Wallis test followed by Dunn's post hoc test. The results showed that banana variety significantly affected several physicochemical and sensory characteristics of gummy candy. Gummy candy prepared from Uter banana exhibited a relatively soft texture, intermediate moisture content compared with Kepok and Ambon bananas, brighter color, and the lowest ash content. Kepok banana gummy candy showed a firmer and chewier texture, the lowest moisture content, and a more intense yellow color. Meanwhile, gummy candy made from Ambon banana had the softest texture, the highest moisture and reducing sugar contents, the darkest color, and the strongest banana flavor and aroma. Overall, the study demonstrated that banana variety significantly influenced the physicochemical and sensory characteristics of gummy candy containing turmeric as a natural colorant.

Kata Kunci : Fisikokimia, Gummy Candy, Kunyit, Varietas Pisang