DOI: https://doi.org/10.14710/jtp.2026.54191

Ekstraksi Ultrasonik Oleoresin Kayu Manis dan Aplikasinya Sebagai Bahan Tambahan Dalam Pembuatan Dark Chocolate

*Fauzi Himawan orcid  -  Department of Food Technology, Universitas Katolik Soegijapranata, Jl. Rm. Hadisoebeno Sosro Wardoyo, Jatibarang, Kec. Mijen, Kota Semarang, Jawa Tengah, Indonesia
Received: 29 Oct 2025; Published: 20 Jan 2026.
Editor(s): Siti Susanti, Ph.D

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak oleoresin kayu manis terhadap karakteristik fisik, kimia, dan sensoris dark chocolate. Oleoresin diekstrak menggunakan ultrasound-assisted extraction (UAE), kemudian komponen bioaktif diidentifikasi dengan GC-MS. Formulasi dark chocolate dibuat dilakukan dengan Rancangan Acak Lengkap (RAL) empat perlakuan penambahan ekstrak, yaitu P0 (0 g), P1 (0,05 g), P2 (0,06 g), dan P3 (0,07 g). Parameter yang dianalisis meliputi warna (L*, a*, b*), aktivitas antioksidan (DPPH), total fenol (folin–ciocalteu), serta uji sensoris (hedonik). Hasil ekstraksi UAE menghasilkan rendemen sebesar 30,33 ± 1,20%. Berdasarkan kemiripan spektrum GC-MS, senyawa yang teridentifikasi antara sinamil alkohol, floroglusinol, propyl resorcinol, asam sinamat, kumarin, dan trans-sinamaldehida. Nilai warna berada pada kisaran L* 39,65 – 44,60; a* 2,54 – 5,04; dan b* 5,10 – 7,30. Aktivitas antioksidan berada pada rentang 10,61 – 34,99% dan total fenol 0,48 – 1,69 mg GAE/g. Uji sensoris menunjukkan perlakuan P1 (0,05 g) memiliki tingkat kesukaan tertinggi pada pada atribut warna, aroma, rasa, dan tekstur. Kesimpulannya, penambahan ekstrak oleoresin kayu manis berpengaruh nyata (p<0,05) pada karakteristik fisik, kimia, dan sensoris dari dark chocolate dengan P1 (0,05 g) menjadi perlakuan terbaik.

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Keywords: oleoresin kayu manis, ultrasound-assisted extraction, dark chocolate, aktivitas antioksidan, total fenol, uji sensoris

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