Formulation and chemical characteristics test on high protein gummy candy products with whey protein concentrate substitution
Abstract
ABSTRAK
Latar Belakang: Makanan tambahan dibutuhkan untuk melengkapi kebutuhan gizi balita, namun camilan komersial sering kali tinggi gula dan natrium tetapi rendah protein.Pengembangan pangan fungsional seperti permen gummy tinggi protein dapat membantu memenuhi kebutuhan protein balita serta mengatasi masalah gizi di Indonesia.
Tujuan: Merumuskan, menganalisis parameter organoleptik, dan melakukan analisis proksimat pada berbagai formulasi permen gummy Whey Protein Konsentrat (WPC).
Metode: Penelitian kuantitatif dengan desain eksperimental.Terdapat 4 sampel formulasi yaitu Formulasi 0 (F0) Tanpa WPC, Formulasi 1 (F1) 100 gram WPC, Formulasi 2 (F2) 150 gram WPC, Formulasi 3 (F3) 200 gram WPC. Analisis data menggunakan uji statistik non parametrik berbasis nilai. Analisis Duncan digunakan untuk analisis perbedaan kandungan gizi makro antar formulasi.
Hasil: Hasil uji organoleptik dengan komponen warna, aroma, rasa dan tekstur pada permen gummy WPC menunjukkan tidak terdapat perbedaan signifikan pada semua formulasi F0, F1, F2 dan F3. Namun terdapat perbedaan signifikan pada aspek tekstur antar formulasi (p-value < 0,05). Hasil uji proksimat menunjukkan rata -rata skor uji proksimat pada masing-masing formulasi dengan kandungan protein didapatkan hasil pada F0 sebesar 9,66%, F1 21,63%, F2 26,45% dan F3 29,10%. Formulasi terbaik yang terpilih yaitu F3, dengan kandungan gizi berupa energi total 164,70 kkal, energi dari lemak 17,23 kkal, kadar air 60,18%, kadar abu 1,03%, protein 29,10%, lemak 1,91% dan karbohidrat 7,76%.
Kesimpulan: Tekstur permen gummy berbeda signifikan di setiap formulasi (F0 sampai F3), sementara warna, aroma, dan rasanya tidak ada perbedaan; formulasi F3 paling optimal untuk permen gummy bernutrisi, dengan kandungan protein tertinggi (29,10%) dan energi total (164,70 kkal)
ABSTRACT
Background: Complementary foods are needed to meet toddlers’ nutritional requirements; however, commercial snacks are often high in sugar and sodium but low in protein. The development of functional foods such as high-protein gummy candies may help fulfill toddlers’ protein needs and address nutritional problems in Indonesia.
Objectives: To formulate whey protein concentrate (WPC) gummy candies, evaluate organoleptic parameters, and conduct proximate analysis across different formulations.
Methods: This quantitative study employed an experimental design. Four formulations were prepared: Formulation 0 (F0) without WPC, Formulation 1 (F1) with 100 g WPC, Formulation 2 (F2) with 150 g WPC, and Formulation 3 (F3) with 200 g WPC. Data were analyzed using non-parametric rank-based statistical tests. Duncan’s test was used to assess differences in macronutrient content among formulations.
Results: Organoleptic evaluation of color, aroma, taste, and texture of WPC gummy candies showed no significant differences among F0, F1, F2, and F3. However, a significant difference was found in texture between formulations (p-value < 0.05). Proximate analysis showed that the mean protein content was 9.66% in F0, 21.63% in F1, 26.45% in F2, and 29.10% in F3. The best formulation was F3, with a nutritional composition of total energy 164.70 kcal, energy from fat 17.23 kcal, moisture content 60.18%, ash content 1.03%, protein 29.10%, fat 1.91%, and carbohydrates 7.76%.
Conclusion: Gummy candy texture differed significantly across formulations (F0–F3), while no differences were observed in color, aroma, or taste. Formulation F3 was the most optimal for producing a nutritious gummy candy, with the highest protein content (29.10%) and total energy (164.70 kcal).
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