Karakteristik Sifat Organoleptik Permen Pala dengan Penambahan Bubuk Kayu Manis (Cinnamomun verum)

Abstrak

One of the typical spices in north Maluku is nutmeg and cinnamon. However, nutmeg flesh is still not widely used by the community and is only considered waste. For this reason, we try to use nutmeg flesh into candy products that can be useful, not only as a snack but as an entrepreneurial opportunity for students. To get the right candy composition that everyone can enjoy, organoleptic tests were carried out on 30 panelists using the Complete Randomized Design (RAL) method with a sample of 5 treatments with 3 repetitions. . From the test results, it is known that the average sample of 102 is superior to samples 122, 132, 202, and 222. The average percentage of sample favorability level 102 in terms of color was 23%, in terms of aroma 23%, in terms of taste 24%, and in terms of texture 22%. In the analysis using anova signification on taste was higher compared to others, with an F-Count of 9,203. That way sample 102 is the candy product with the most preferred composition, and the taste parameter is the parameter that most affects the level of liking.

Keywords : Business Analysis, Wood Candy, Organoleptic