EVALUASI NILAI GIZI DAN SENSORIK DODOL RENDAH GULA DENGAN SUBSTITUSI GULA AREN DAN STEVIA

(Alternatif Camilan Untuk Penderita Obesitas)

Abstrak

Obesitas merupakan masalah kesehatan global yang diperburuk oleh konsumsi makanan tinggi gula secara berlebihan. Dodol sebagai camilan tradisional Indonesia mengandung gula tinggi sehingga perlu diformulasi ulang menjadi alternatif yang lebih sehat. Penelitian ini bertujuan menilai perbedaan mutu sensorik antar formulasi serta menganalisis kandungan gizi formulasi terpilih dari dodol rendah gula berbasis gula aren dan stevia untuk penderita obesitas. Rancangan Acak Lengkap diterapkan dengan tiga variasi konsentrasi stevia (F1: 19,25%; F2: 16,75%; F3: 14,25%) dan satu kontrol (F0), masing-masing tiga ulangan. Evaluasi sensorik dilakukan oleh 30 panelis semi-terlatih melalui uji hedonik dan mutu hedonik. Analisis laboratorium meliputi kadar gula total (anthrone), kadar air (gravimetri), serta stabilitas mikrobiologis (ALT dan AKK). Hasil menunjukkan perbedaan nyata pada atribut warna, tekstur, dan penerimaan keseluruhan antar formulasi. Formulasi F2 ditetapkan sebagai terbaik karena profil sensoriknya sebanding dengan kontrol. Kadar gula total sebesar 17,14%, kadar air 19,69% sesuai SNI, serta seluruh nilai ALT dan AKK berada di bawah batas maksimum SNI 2986:2013 hingga hari ke-21 penyimpanan.

Obesity is a growing global health concern largely attributed to excessive consumption of high-sugar foods. Dodol, a popular traditional Indonesian confection, contains high levels of sugar, necessitating reformulation into a healthier alternative. This study aimed to assess sensory quality differences across formulations and analyze the nutritional content of the best formulation of low-sugar dodol using palm sugar and stevia as sweetener substitutes for individuals with obesity. A completely randomized design was applied with three stevia concentration variations (F1: 19.25%; F2: 16.75%; F3: 14.25%) and one control (F0), each replicated three times. Sensory evaluation involved 30 semi-trained panelists through hedonic and hedonic quality tests. Laboratory analyses included total sugar content (anthrone method), moisture content (gravimetry), and microbiological stability (TPC and mold-yeast count). Results revealed significant differences in color, texture, and overall acceptance among formulations. Formulation F2 was selected as optimal due to its sensory profile comparable to the control. Total sugar content was 17.14%, moisture content 19.69% complying with SNI, and all TPC and mold-yeast values remained below the maximum limits of SNI 2986:2013 throughout 21 days of storage.