Ifatus Syarifah, Maylina Ilhami Khurniyati

PENGARUH KONSENTRASI BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP HASIL UJI SENSORIS DAN KIMIA PERMEN KELAPA

Introduction

Pengaruh konsentrasi belimbing wuluh (averrhoa bilimbi l.) terhadap hasil uji sensoris dan kimia permen kelapa. Penelitian ini mengkaji pengaruh konsentrasi belimbing wuluh pada permen kelapa terhadap sifat sensoris (warna, rasa, aroma, tekstur) dan kimia (kadar air, vitamin C).

Abstract

Permen jelly merupakan makanan semi basah sehingga produk ini adalah produk higroskopis yang mudah menyerap air sehingga menyebabkan produk mudah rusak, permen jelly memiliki penampilan jernih transparan serta memiliki tekstur kenyal agak lembut hingga agak keras. Pemanfaatan buah belimbing wuluh dalam permen jelly diharapkan dapat memberikan nilai tambah dan inovasi baru untuk meningkatkan tingkat kesukaan masyarakat terhadap olahan dari permen jelly kelapa. Tujuan penelitian ini untuk mengetahui pengaruh sari buah belimbing wuluh terhadap sifat kimia (kadar air dan kadar vitamin C) dan organoleptik (warna, rasa, aroma, dan tekstur) terhadap permen jelly kelapa. Metode yang digunakan dalam penelitian ini yaitu menggunakan rancangan acak lengkap (RAL) dengan 1 faktor yaitu penambahan sari buah belimbing wuluh P1 (0%), P2 (4%), P3 (8%), P4 (12%), P5 (16%), P6 (20%), Dan P7 (24%). Berdasarkan hasil analisis sidik ragam ANOVA menunjukkan bahwa penambahan sari buah belimbing wuluh pada permen jelly diperoleh perlakuan tertinggi dalam uji kimia kadar air pada perlakuan P6 dengan konsentrasi belimbing wuluh 20% (15,51%), Sedangkan hasil uji kadar vitamin c tertinggi yaitu pada perlakuan P6 dengan konsentrasi belimbing wuluh 20% (2,078%) dan uji organoleptik warna terbaik pada perlakuan P1 dengan penambahan 0% belimbing wuluh, aroma terbaik pada perlakuan P5 dengan penambahan 16% belimbing wuluh, rasa paling disukai pada perlakuan P1 dengan penambahan 0% belimbing wuluh, dan tesktur terbaik pada perlakuan P1 dengan tekstur yang sagat lunak.

Review

This study investigates the impact of *Averrhoa bilimbi* L. (bilimbi fruit) juice concentration on the chemical and sensory properties of coconut jelly candy, aiming to add value and innovation to this semi-wet, hygroscopic product. The research systematically explores the effects on water content, Vitamin C levels, and organoleptic attributes such as color, taste, aroma, and texture across seven different concentrations of bilimbi (0% to 24%). Utilizing a Completely Randomized Design (CRD), the authors provide a clear framework for evaluating the potential of bilimbi to enhance the nutritional profile and consumer appeal of coconut jelly. The ANOVA analysis reveals distinct outcomes for the chemical and sensory parameters. While a 20% bilimbi concentration (P6) resulted in the highest water content (15.51%) and Vitamin C content (2.078%), indicating a positive nutritional enhancement, the organoleptic results present a more nuanced picture. The preferred aroma was observed at 16% bilimbi (P5), but surprisingly, the optimal color, taste, and texture were consistently attributed to the control group (P1, 0% bilimbi). This disparity between chemical enrichment and sensory preference highlights a significant challenge in product development, suggesting that increasing the concentration of bilimbi for nutritional benefits may negatively impact overall consumer acceptance. In conclusion, this research provides a valuable initial exploration into the incorporation of *Averrhoa bilimbi* into coconut jelly candy, successfully demonstrating its potential for boosting Vitamin C content. However, the study also underscores the critical need to balance nutritional improvement with consumer sensory preferences. Future research should prioritize optimizing the bilimbi concentration to achieve a harmonious blend of chemical enhancement and organoleptic appeal, potentially exploring different formulation techniques or combinations with other ingredients. Additionally, expanding the sensory evaluation panel and conducting shelf-life studies would further enhance the practical relevance and commercial viability of this promising product innovation.

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