Karakteristik Fisik, Kimia, Sensori, dan Aktivitas Antioksidan Sorbet Pisang Cavendish dengan Variasi Rasio Madu dan CMC

Abstract

Cavendish banana sorbet is a frozen dessert product developed to extend the shelf life of cavendish banana, which is highly perishable due to post harvest respiration, while addressing the low fruit consumption among Indonesian society. The use of granulated sugar as a conventional sweetener in sorbet tends to produce large ice crystals that deteriorate product texture and poses health risks due to its high glycemic index. The substitution of honey as a natural sweetener with a lower glycemic index and the addition of Carboxymethyl Cellulose (CMC) as a stabilizer were aimed at improving the physical characteristics, functional value, and sensory acceptance of cavendish banana sorbet. This study determined the effect of different concentrations of honey and CMC on physical characteristics, antioxidant activity, and sensory properties, and identified the best formulation using an effectiveness test. This study used a Completely Randomized Design (CRD) with two factors consisting of honey concentration variations (15%, 20%, 25%) and CMC concentrations (0.5% and 0.8%), resulting in six treatment combinations with one control and three replications, yielding 21 samples. Analyses included physical parameters such as overrun, melting time, color, texture, and total soluble solids, antioxidant activity using the DPPH method, as well as sensory evaluation covering color, aroma, flavor, texture, and overall acceptance. The results showed that variations in honey and CMC concentrations significantly affected overrun (2.17%–8.11%), melting time (21.72–35.33 minutes), color brightness (63.26-66.81), texture (5.17-7.39 mm/10s), total soluble solids (18.37–24.27 °Brix), and antioxidant activity (58.39%–67.29%), whereas sensory parameters showed no significant differences among treatments. Treatment M2C1 (20% honey and 0.5% CMC) was identified as the best formulation with color preference score of 5.06, aroma score of 4.86, flavor score of 5.74, texture score of 5.51, overall acceptance of 5.54, and antioxidant activity of 65.66%