FARMASAINKES: Jurnal Farmasi, Sains, dan Kesehatan Vol. 2 No. 2 Februari 2023 e-ISSN: 2807-114X 156 EVALUASI SEDIAAN HARD CANDY SARI BUAH NANAS (Ananas comosus L.) SEBAGAI NUTRASETIKAL EVALUATION PREPARATION OF PINEAPPLE (Ananas comosus L.) JUICE AS A NUTRACETICAL HARD CANDY Nurul Salsa Abya Ritonga 1 , Gabena Indrayani Dalimunthe 1*, Minda Sari Lubis 1 , Anny Sartika Daulay 1 1 Program Studi Farmasi, Fakultas Farmasi, Universitas Muslim Nusantara Al-washliyah, Jl. Garu II No. 93, Medan, 20147 Alamat Korespondensi: Gabena Indrayani Dalimunthe: Program Studi Farmasi, Fakultas Farmasi, Universitas Muslim Nusantara Al-washliyah, Jl. Garu II No. 93, Medan, 20147 *E-mail: gabenaindrayani03@gmail.com ABSTRAK Permen (candy) memiliki cita rasa manis dan segar yang membuat hampir seluruh masyarakat menyukainya mulai dari anak-anak sampai orang dewasa. Permen menurut jenisnya dua yaitu permen kristalin dan permen non kristalin. Salah satu contoh permen ialah hard candy. Hard candy non kristalin memiliki komposisi sirup glukosa, sukrosa, air, bahan tambahannya flavor, pewarna, zat pengasam. Flavor dari essens atau sari buah. Tujuan penelitian untuk mengetahui jumlah sukrosa yang baik dalam penentuan rasa hard candy dan hasil evaluasi sediaan hard candy sari nanas. Penelitian ini bersifat eksperimental dan meliputi perlakuan buah nanas, produksi sari nanas, produksi hard candy, pengujian organoleptik, pengujian pH, keseragaman bobot, kadar abu, dan kadar air. Berisi parameter uji permen, uji hedonik hasilnya disajikan secara deskriptif. Pembuatan hard candy menggunakan metode open pan. Berdasarkan hasil penelitian, sari nanas diformulasikan dalam sediaan hard candy dengan variasi kadar sukrosa FI (1500 mg), FII (2000 mg) dan FIII (3000 mg) dengan jumlah masing-masing 11,114 mg, 11,614 mg, dan 12,614 mg secara berurut. Bentuk menarik, rasa, kekerasan yang baik, memiliki pH 5 serta memenuhi semua persyaratan uji evaluasi keseragaman bobot dengan koefisien variasi 1% , 0,80%, 1% , kadar air 2,8%, 2,12%, 1,76% , kadar abu 1,7%, 1,1%, 1,02%, hedonik dari suka 1,24, 1,39, 2 . Hasil uji hedonik dari rasa, tekstur, suka menunjukkan F3 formula terbaik yang banyak disukai dengan kadar sukrosa. Kadar sukrosa memberikan pengaruh terhadap tingkat rasa, suka, kekerasan. Kata Kunci: Hard candy, Nanas, Nutrasetikal ABSTRACT Candy has a sweet and fresh taste that makes almost all people like it, from children to adults. There are two types of candy, crystalline candy and non-crystalline candy. Example of candy is hard candy. Non-crystalline hard candy has a composition of glucose syrup, sucrose, water, flavour additives, colouring agents, acidifying agents-flavour from the essence or fruit juice. The purpose of the study was to determine the amount of sucrose that was good in determining the taste of hard candy, the evaluation results of hard candy preparations of pineapple juice. This experimental research includes pineapple fruit treatment, juice production, hard candy production, organoleptic testing, pH testing, weight uniformity, ash, and moisture content. It contains candy test parameters. Hedonic test results are presented descriptively. It was making hard candy using the open pan method. Based on the research results, pineapple juice was formulated in hard candy preparations with varying levels of sucrose FI (1500 mg), FII (2000 mg) FIII (3000 mg) with respective amounts of 11.114 mg, 11.614 mg and 12.614 mg respectively. Attractive shape, taste, good hardness, has a pH of 5 meets all the requirements for the evaluation of weight uniformity with a coefficient of variation of 1%, 0,80%, 1%, water content 2,8%, 2,12%, 1,76%, ash content 1,7%, 1,1%, 1,02% hedonic of like 1,24, 1,39, 2. The results of the hedonic test of taste, texture, liking showed that F3 was the best formula widely preferred with sucrose content. The level of sucrose influences the level of taste, liking, hardness. Keywords: Hard candy, Pineapple, Nutrasetical