PEMANFAATAN EKSTRAK DAUN JAMBU BIJI (Psidium guajava Linn) SEBAGAI BAHAN TAMBAHAN PADA PERMEN COKELAT TIRAMISU

Abstract

Guava leaves contain tannins which can act as antioxidants, anti-diarrhea, and anti-bacterial. This study aims to determine the best comparison concentration between tiramisu chocolate and guava leaf extract and to determine the water content, total fat, and organoleptic properties of the resulting tiramisu chocolate. The research treatments were chocolate tiramisu with concentrations (100%, 95%, 90%, 85%) and guava leaf extract with concentrations (0%, 5%, 10%, 15%). Data analysis used the Completely Randomized Design (CRD) method, with four treatment levels and three replications. The results of this study showed that the more guava leaf extract was added, the higher the water content, the lower the fat content, and the less favorable organoleptic properties of the panelists. The fat content of the tiramisu chocolate candy with the addition of guava leaf extract produced in this study still complies with SNI 7934:2014 Chocolate and chocolate products.