PENGARUH PENAMBAHAN BAKING SODA TERHADAP FISIKOKIMIA DAN ORGANOLEPTIK ENTING-ENTING KACANG JAHE

Ginger peanut enting-enting often faces issues with excessively hard texture. This research aims to determine the effect of baking soda (sodium bicarbonate) addition on the physicochemical and organoleptic properties of ginger peanut brittle. The research method used was a Randomized Block Design (RBD) with one factor, namely the concentration of baking soda addition, consisting of 0%, 0.5%, 0.75%, and 1%. The results showed that the addition of baking soda had a significant effect on water content (0,11-3,52%). Color intensity, and texture. However, the addition of baking soda did not significantly affect the reducing sugar content (1.38-1.64%) or the total sugar content (48.76-58.15%). Organoleptic test results indicated that panelists tended to prefer products with baking soda addition, especially in terms of crispiness and color. The treatment with 0.75% baking soda addition was the most preferred by panelists. The addition of baking soda can improve sensory characteristics such as color and crispiness without significantly altering the chemical composition of ginger peanut enting-enting..