Evaluasi Sifat Kimia dan Organoleptik Permen Lunak Kulit Wortel (Daucus carota L.)

Alfi Mirza Salsabillah(1*), Maylina Ilhami Khurniyati(2)


(1) Universitas Nahdlatul Ulama Pasuruan, Pasuruan, Indonesia
(2) Universitas Nahdlatul Ulama Pasuruan, Pasuruan, Indonesia
(*) Corresponding Author

Abstract


The problem of food waste, especially from processing vegetables such as carrot peels, is still an environmental issue that requires innovative solutions. Carrot skin is known to contain bioactive compounds such as β-carotene, phenolics and pectin which have the potential to be used as raw materials for functional food products. This research aims to determine the chemical characteristics (water content and ash content) as well as the organoleptic characteristics (color, aroma, taste and texture) of soft candy with the addition of carrot peel. The research method used was experimentation with variations in carrot peel concentration of 0%, 10%, 20% and 30%. Laboratory analysis was carried out to measure water content and ash content, while organoleptic tests were carried out using the hedonic method involving untrained panelists. It is hoped that this research can contribute to the development of functional food products that have high nutritional value and are environmentally friendly, as well as being an alternative use of carrot peel waste in the home industry sector.


Keywords


Carrot Peel, Soft Candy, Chemical Characteristics, Organoleptic.

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