Karakteristik Kimia Permen Keras dengan Penambahan Ekstrak Putik Bunga Saffron (Crocus sativus L.)
DOI:
https://doi.org/10.30997/jah.v12i1.22353Keywords:
Crocus sativus, permen keras, aktivitas antioksidan, karakteristik kimia, pangan fungsionalAbstract
Permen keras merupakan kategori produk pangan yang memiliki tingkat penerimaan luas di berbagai segmen konsumen. Penelitian ini bertujuan untuk mengevaluasi pemanfaatan ekstrak putik bunga saffron (Crocus sativus L.) sebagai komponen fungsional dalam formulasi permen keras, dengan fokus pada kontribusi senyawa bioaktifnya terhadap peningkatan aktivitas antioksidan. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan dua ulangan, yang terdiri atas empat tingkat konsentrasi ekstrak saffron, yaitu 0%, 2,5%, 5,0%, dan 7,5%. Parameter yang dianalisis mencakup aktivitas antioksidan, kadar air, dan kadar abu sebagai dasar penetapan perlakuan terbaik, diikuti oleh analisis kadar gula reduksi dan sakarosa pada perlakuan terpilih. Data dianalisis menggunakan analisis ragam (ANOVA) dan uji lanjut Duncan pada tingkat signifikansi 95%. Hasil penelitian menunjukkan bahwa penambahan ekstrak saffron pada konsentrasi 7,5% menghasilkan formulasi permen keras dengan karakteristik paling unggul. Formulasi ini memiliki aktivitas antioksidan sangat kuat dengan nilai IC50 sebesar 47,16 µg/mL, kadar air sebesar 0,76%, kadar abu 0,72%, kadar gula reduksi 15,22%, dan kadar sakarosa 60,12%. Secara keseluruhan, penambahan ekstrak putik bunga saffron terbukti berpengaruh signifikan terhadap karakteristik kimia permen keras. Temuan ini menegaskan potensi saffron sebagai bahan fungsional dalam pengembangan produk permen keras dengan nilai tambah bioaktif.
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