PEMANFAATAN BUAH BELIMBING MANIS (Averrhoa carambola L.) DAN BUAH NANAS (Ananas comosus L.) DALAM PEMBUATAN PERMEN JELLY
Abstract: The purpose of this
research was to obtain the ratio of sweet star fruit extracts and pineapple
extracts selected in the manufactur of jelly candy. This research used Complete
Randomized Design (CRD) with five treatments and four replications which were
followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The
treatments in this research included B1N1 (ratio of sweet star fruit extracts
and pineapple extracts 90 : 10), B2N2 (ratio of sweet star fruit extracts and
pineapple extracts 80 : 20), B3N3 (ratio of sweet star fruit extracts and
pineapple extracts 70 : 30), B4N4 (ratio of sweet star fruit extracts and
pineapple extracts 60 : 40) and B5N5 (ratio of sweet star fruit extracts and
pineapple extracts 50 : 50). The result of analysis showed that the ratio of
sweet star fruit extracts and pineapple extracts significantly affect on
moisture content, ash content, pH, pectin content, reduction sugar content,
colour, flavor, texture and overall assessment but did not significantly of
taste of jelly candy. The best formulation jelly candy was B3N3 with water
7,88%; ash 0,65%; pH 4,21; pectin 2,54%; sugar reduction 22,93%. Organoleptic
scores of B3N3 were 2,23 (colour), 3,17 (flavour),
2,27 (taste), 2,67 (texture) and 2,23 (comprehersive score).
Penulis: Martia Ramadani Siregar,
Noviar Harun, Yusmarini
Kode Jurnal: jppertaniandd160120
