INOVASI COKELAT TRUFFLE DENGAN JAMBU BIJI LOKAL SEBAGAI CAMILAN SEHAT

Abstract

The growing trend of a healthy lifestyle has encouraged food innovation utilizing local ingredients with high nutritional value. This study aims to develop chocolate truffles made from local guava as an alternative healthy snack. A quantitative experimental method was employed through hedonic and hedonic quality tests on attributes of color, aroma, texture, and taste, involving 10 trained panelists and 20 untrained panelists. The assessment results revealed the level of preference as well as significant differences among three product formulations containing 30%, 45%, and 60% guava. These findings highlight the potential of guava-based chocolate truffles as a nutritious healthy snack while supporting the utilization of local agricultural commodities.