PENGARUH PENAMBAHAN PASTA MARKISA UNGU (Passiflora. edulis f. edulis) PADA PEMBUATAN PERMEN KERAS TERHADAP KUALITAS FISIK DAN MUTU SENSORI

SAFIKA AISYAH WARDIMAN, . (2025) PENGARUH PENAMBAHAN PASTA MARKISA UNGU (Passiflora. edulis f. edulis) PADA PEMBUATAN PERMEN KERAS TERHADAP KUALITAS FISIK DAN MUTU SENSORI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta buah markisa ungu (Passiflora edulis f. edulis) terhadap kualitas fisik dan mutu sensori permen keras. Penelitian dilakukan secara eksperimental dengan tiga perlakuan, yaitu penambahan pasta markisa ungu sebanyak 3,9%, 7,9%, dan 11,8% ke dalam formula standar permen keras. Uji kualitas fisik dilakukan melalui pengukuran keseragaman bobot, sementara mutu sensori dinilai oleh 45 panelis agak terlatih berdasarkan aspek warna, aroma, rasa (markisa, asam, manis), tekstur, dan kehalusan permukaan permen di dalam mulut. Uji kualitas fisik dilakukan dengan 3 kali pengulangan terhadap aspek keberagaman bobot permen keras menunjukkan tidak terdapat pengaruh nyata penambahan pasta markisa ungu terhadap keseragaman bobot permen keras dengan penambahan pasta markisa ungu 3,9%, 7,9% dan 11,8%. Permen keras dengan penambahan pasta markisa ungu 3,9%, 7,9% dan 11,8% dinyatakan lolos uji keseragaman bobot sesuai dengan standar Farmakope Indonesia V karena tidak ada bobot permen yang menyimpang dari batas penyimpangan yang telah ditentukan (5% dan 10%). Uji mutu sensoris dilakukan dengan pengujian hipotesis menggunakan Uji Kruskal-Wallis pada taraf signifikan α = 0,05. Hasil uji menunjukan bahwa tidak terdapat pengaruh signifikan pada 4 aspek yaitu aspek aroma, rasa manis, tekstur dan kehalusan permukaan di dalam mulut. Sedangkan 3 aspek lainnya menunjukkan terdapat pengaruh panambahan pasta buah markisa terhadap mutu sensori permen keras diantaranya pada aspek warna, rasa markisa ungu dan rasa asam. Uji coba lanjutan dilanjutkan dengan Uji Tuckey, berdasarkan hasil Uji Tuckey, peneliti menyimpulkan bahwa secara keseluruhan produk terbaik pada penelitian ini adalah permen keras dengan penambahan pasta buah markisa ungu 11,8%. Hasil ini menunjukkan bahwa pasta markisa ungu dapat meningkatkan mutu sensori tertentu permen keras tanpa mengganggu kualitas fisiknya, serta berpotensi sebagai bahan alami untuk diversifikasi. *****This study aims to determine the effect of adding purple passion fruit paste (Passiflora edulis f. edulis) on the physical quality and sensory quality of hard candy. The study was conducted experimentally with three treatments, namely the addition of purple passion fruit paste as much as 3,9%, 7,9%, and 11,8% into the standard hard candy formula. The physical quality test was carried out by measuring the uniformity of weight, while the sensory quality was assessed by 45 semi-trained panelists based on aspects of color, aroma, taste (passion fruit, sour, sweet), texture, and smoothness of the candy surface in the mouth. Physical quality test was conducted with 3 repetitions on the aspect of hard candy weight diversity showed that there was no significant effect of adding purple passion fruit paste on the uniformity of hard candy weight with the addition of 3,9%, 7,9% and 11,8% purple passion fruit paste. Hard candy with the addition of 3,9%, 7,9% and 11,8% purple passion fruit paste was declared to have passed the weight uniformity test according to the Indonesian Pharmacopoeia V standard because there was no candy weight that deviated from the specified deviation limit (5% and 10%). Sensory quality test was conducted by hypothesis testing using the Kruskal-Wallis Test at a significance level of α = 0.05. The test results showed that there was no significant effect on 4 aspects, namely aroma, sweetness, texture and surface smoothness in the mouth. While the other 3 aspects showed that there was an effect of adding passion fruit paste on the sensory quality of hard candy including the aspects of color, purple passion fruit taste and sour taste. Further trials were continued with the Tuckey Test, based on the results of the Tuckey Test, the researchers concluded that overall the best product in this study was hard candy with the addition of 11,8% purple passion fruit paste. These results indicate that purple passion fruit paste can improve certain sensory qualities of hard candy without disrupting its physical quality, and has the potential as a natural ingredient for diversification.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Nur Riska, M.Si ; 2). Dra. I Gusti Ayu Ngurah Singamurni, MM
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Safika Aisyah Wardiman .
Date Deposited:	12 Aug 2025 06:09
Last Modified:	12 Aug 2025 06:09
URI:	http://repository.unj.ac.id/id/eprint/60119

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