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Articles

Vol 4 No 1 (2025): Audit Keselamatan Produksi, Sistem Informasi Desa, dan Penerapan Teknologi Olahraga Kesehatan Masyarakat.

CHOC-CASCARA PRALINE: INOVASI COKELAT FUNGSIONAL TINGGI ANTIOKSIDAN DENGAN ISIAN SELAI CASCARA (KULIT KOPI) KHAS LERENG WILIS MADIUN SEBAGAI OLEH-OLEH UNGGULAN

Telah diserahkan
October 12, 2026
Diterbitkan
2025-01-13

Abstrak

This study aims to develop and optimize the formulation of Choc-Cascara Praline, a functional chocolate innovation filled with cascara (coffee husk) jam from the slopes of Mount Wilis, Madiun, as well as to evaluate its antioxidant potential and sensory acceptance as a superior local souvenir. The research methodology involved product development with variations in cascara jam concentrations (0%, 10%, 20%, and 30%), antioxidant activity testing using the DPPH method, and sensory evaluation involving trained panelists. The results indicate that the optimal praline formulation was achieved at a cascara jam concentration of 30% (P3), which significantly enhanced the sensory characteristics of the product without compromising other qualities. P3 exhibited an IC50 value of  ppm, classified as very strong antioxidant activity, demonstrating a substantial increase in antioxidant potency with higher cascara jam concentrations. Panelists gave high preference ratings to formulations with higher cascara jam concentrations, indicating positive consumer acceptance regarding taste, aroma, texture, and visual appearance. This study broadens the understanding of the potential of cascara as a source of natural antioxidants and functional food ingredients, positioning agricultural waste valorization as a complementary mechanism within the context of a circular economy. In conclusion, Choc-Cascara Praline holds high potential as a premier souvenir with promising functionality and market acceptance, while simultaneously providing economic added value for local coffee farmers.

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