Organoleptic Test of Broccoli Stem-Based Dry Candies

Abstract

To create innovations in processed products from broccoli stems so that they do not become food waste, broccoli stems are processed into dry sweets. In making dry sweets, sugar can function as a natural preservative, resulting in dry sweets from broccoli stems that have good organoleptic quality. This study aims to determine the quality of broccoli stems preserved using the drying method (dry sweets). This type of research is an experiment using broccoli stems as a source of experimental materials and also using preservative materials such as sugar, lime water and lemon juice to become dry sweets. The data collection methods used in this study are experimental methods, documentation, organoleptic tests, panelists, questionnaires, Likert scales. This study was assessed by organoleptic tests tested on 25 fairly trained panelists to determine the quality of dry sweets made from broccoli stems in terms of taste, aroma, texture, color and analyzed using qualitative descriptive analysis. The results showed that dry sweets made from broccoli stems scored 89.6% with very good criteria. From the research results, it can be concluded that broccoli stems preserved using the drying method (dried sweets) become dried broccoli stem sweets that have a sweet taste and a distinctive broccoli stem flavor, have a distinctive broccoli stem aroma, with a solid, dry texture and coated with sugar crystals, in terms of color it is rather bright, slightly greenish.