Inovasi Pemanfaatan Kurma sebagai Bahan Dasar Gummy Tanpa Tambahan Gula
DOI:
https://doi.org/10.62383/tamasya.v3i3.1220Keywords:
Ajwa dates, Functional food, Hedonic test, Sugar-free gummy, Sukari Medina datesAbstract
The development of dates that have high nutritional value and have the potential to be developed as a substitute for granulated sugar in the manufacture of gummy. This study examines the use of Ajwa dates and Sukari Madinah dates as a source of natural sweetness in making gummy without added sugar. A quantitative experimental approach was used, with identical formulations in both treatments, namely 100 grams of date meat, 200 mL of water, 3 tablespoons of gelatin, and 1 tablespoon of lemon water, so that only the type of dates distinguished. The assessment was carried out through a hedonic test of 30 panelists on color, aroma, taste, and texture attributes, then analyzed with paired samples t-test. The results showed that gummies made from Ajwa dates obtained a higher acceptance score than Sukari Medina dates, with significant differences in aroma, taste, texture, and overall acceptance (p < 0.05), while the color did not differ significantly. This finding strengthens the potential of dates as a low-sugar functional food, as well as providing a reference for culinary business actors in developing healthy snacks based on natural ingredients.
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