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Karakteristik Fisikokimia dan Organoleptik Edible Cup Cookies Berbasis Tepung Kulit Biji Kakao (Theobroma cacao L.) Sebagai Alternatif Cangkir Plastik Pangan
Abstract
Pemanfaatan Kulit Biji Kakao (KBK), yang merupakan produk samping dari industri pengolahan cokelat, masih sangat terbatas dan umumnya hanya digunakan sebagai pakan ternak dengan nilai ekonomi yang rendah, faktanya bahan ini tinggi akan protein, serat, serta senyawa bioaktif. Penelitian ini dilakukan untuk mendapatkan formulasi ideal substitusi tepung KBK pada komposisi produk agar menghasilkan edible cup cookies dengan karakteristik fisikokimia serta organoleptik terbaik dan diterima oleh konsumen sebagai alternatif cangkir plastik pangan komersial. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan, yaitu A (100% tepung terigu), B (90% tepung terigu dan 10% tepung KBK), C (80% tepung terigu dan 20% tepung KBK), D (70% tepung terigu dan 30% tepung KBK), dan E (60% tepung terigu dan 40% tepung KBK), masing-masing tiga ulangan. Parameter yang diuji meliputi kadar air, protein, kekerasan, daya patah, uji organoleptik hedonik serta dilakukan uji aktivitas antioksidan dan serat pangan sebagai konfirmasi lanjutan terhadap 2 sampel perlakuan terbaik. Hasil penelitian menunjukkan substitusi KBK menurunkan kadar air (2,70-3,22%) tetapi meningkatkan protein (7,31-9,16%). Nilai kekerasan meningkat (1.419,45–2.415,18 g/force) serta nilai daya patah berkisar (11,49-15,68 mm). Uji organoleptik menunjukkan perlakuan D (70% tepung terigu dan 30% KBK) paling disukai panelis, sedangkan perlakuan E (60% tepung terigu dan 40% KBK) unggul secara fungsional tetapi kurang diterima sensoris. Hasil uji kadar serat pangan (15,86 dan 22,01%) meningkat berbanding lurus dengan penambahan tepung KBK dan aktivitas antioksidan (12.878,40 dan 21.841,51 ppm) mengindikasikan bahwa sampel edible cup cookies dengan KBK rentan terdegradasi bahkan inaktif kemampuan antioksidannya akibat pengolahan.
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DOI: https://doi.org/10.24198/jt.vol20n1.16
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