Inovasi Pascapanen Kakao : Pemanfaatan Kulit Ari Biji Kakao Dalam Pengembangan Produk Kue Kering
DOI:
https://doi.org/10.51574/wanatani.v6i1.608Keywords:
Kulit ari biji kakao, kue kering, inovasi pascapanen, mutu kimia, zero wasteAbstract
Kulit ari biji kakao merupakan limbah pascapanen kakao yang selama ini belum dimanfaatkan secara optimal, padahal mengandung senyawa bioaktif seperti polifenol, flavonoid, serta serat pangan yang berpotensi meningkatkan nilai gizi produk pangan. Penelitian ini bertujuan untuk mengkaji pemanfaatan bubuk kulit ari biji kakao sebagai bahan tambahan dalam pembuatan kue kering serta pengaruhnya terhadap mutu kimia dan organoleptik produk yang dihasilkan. Penelitian dilakukan dengan metode eksperimental menggunakan empat perlakuan, yaitu kontrol tanpa penambahan bubuk kulit ari kakao (A0), serta penambahan bubuk kulit ari kakao sebesar 5% (A1), 7,5% (A2), dan 10% (A3) dari total bahan padatan. Parameter yang dianalisis meliputi kadar air, kadar lemak, kadar abu. Hasil penelitian menunjukkan bahwa penambahan bubuk kulit ari biji kakao berpengaruh terhadap karakteristik kimia kue kering. Peningkatan konsentrasi bubuk kulit ari kakao cenderung meningkatkan kadar air dan menurunkan kadar lemak produk. Penelitian ini menunjukkan bahwa bubuk kulit ari biji kakao berpotensi dimanfaatkan sebagai bahan alternatif dalam pengembangan produk kue kering fungsional sekaligus mendukung konsep zero waste pada industri pascapanen kakao.
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