Formulasi Gummy Candy Mengandung Cuka Apel
DOI:
https://doi.org/10.29313/bcsp.v6i2.25319Keywords:
Cuka apel, Texture Profile Analysis, Gummy candyAbstract
Abstract. Apple cider vinegar is a fermented product containing acetic acid and polyphenolic compounds with potential application as an active ingredient in nutraceutical dosage forms. However, its characteristic sour taste and aroma may reduce consumer acceptability, necessitating the development of a more palatable dosage form such as gummy candy. This study aimed to obtain the optimum formulation of apple cider vinegar gummy candy through optimization of the gelling agent composition based on physical and textural evaluations. Four formulations (F1–F4) with different gelatin and pectin concentrations were prepared and evaluated for organoleptic properties, homogeneity, moisture content, pH, weight uniformity, stability, and Texture Profile Analysis (TPA). All formulations produced homogeneous gummy candies with a heart shape, pink color, characteristic apple aroma, and sweet taste. Formula 2 was selected as the optimum formulation, exhibiting a moisture content of 19.38%, pH of 4.15 ± 0.0082, an average weight of 1.5700 ± 0.0602 g, stability under cool and room-temperature storage, and favorable textural properties, including hardness of 224.58 gForce, adhesiveness of −6.63 g·s, gumminess of 233.66 gForce, and chewiness of 8614.87 gForce. These findings indicate that Formula 2 possesses suitable physical and textural characteristics for an apple cider vinegar gummy candy formulation.
Abstrak. Cuka apel merupakan produk fermentasi yang mengandung asam asetat dan senyawa polifenol sehingga berpotensi dikembangkan sebagai bahan aktif dalam sediaan nutraseutikal. Namun, rasa dan aroma khas cuka apel dapat memengaruhi penerimaan konsumen sehingga diperlukan inovasi sediaan yang lebih praktis, salah satunya dalam bentuk gummy candy. Penelitian ini bertujuan untuk memperoleh formula optimum gummy candy yang mengandung cuka apel melalui optimasi komposisi gelling agent berdasarkan evaluasi karakteristik fisik dan tekstur. Optimasi dilakukan menggunakan empat formula (F1-F4) dengan variasi konsentrasi gelatin dan pektin. Setiap formula dievaluasi meliputi organoleptic, homogenitas, kadar air, ph, keseragaman bobot, stabilitas, dan Texture Profile Analysis (TPA). Hasil penelitian menunjukkan bahwa seluruh formula menghasilkan gummy candy yang homogen dengan bentuk hati, warna merah muda, bauk has apel, dan rasa manis. Formula 2 merupakan formula optimum dengan kadar air 19,38%, pH 4,15±0,0082, bobot rata-rata 1,5700±0,0602 g, stabil pada penyimpanan suhu sejuk dan suhu ruang, serta memiliki nilai hardness 224,58 gForce, adhesiveness −6,63 g.sec, gumminess 233,66 gForce, dan chewiness 8614,87 gForce. Formula tersebut memenuhi karakteristik fisik dan tekstur yang diharapkan untuk sediaan gummy candy mengandung cuka apel.
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