PENGARUH PERBANDINGAN SARI BIT DENGAN SARI BUAH NENAS DAN KONSENTRASI GELATIN TERHADAP KARAKTERISTIK PERMEN JELI
ABSTRACT: The aim of the
research was to find the effect of the ratio of beetroot juice and pineapple
juice with addition of gelatine on the characteristics of jelly candy. The
research was done by using completely randomized design with two factors, i.e
the ratio of beetroot juice and pineapple juice(S): (10%:90%, 20%:80%, 30%:70%,
40%:60%) and gelatine addition (G): (4%, 5%, 6%). The analyzed parameters were
moisture content, ash content, vitamin C content, total acid, total soluble
solid and sensory test (color, flavor, taste, and texture). The result showed
that the ratio of beetroot juice with pineapple juice had highly significant
effect on ash content, vitamin C content, total acid, total soluble solid, and
sensory test (color, flavor, and taste). Gelatine addition had highly
significant effect on moisture content, ash content, vitamin C content, total acid,
total soluble solid, and sensory test texture (hedonic). The Interaction
between the ratio of beetroot juice with pineapple juice and gelatine’s
concentration gave highly significant effect on ash content and signigicant
effect on sensory test of color. The ratio of the beetroot juice with pineapple
juice of 30%:70% (S3) and gelatine’s concentration of 4% (G1) produced the best
jelly candy product. For the best product antioxidant activity was determined.
Penulis: Desi Revina Amy
Naibaho, Rona J. Nainggolan,Elisa Julianti
Kode Jurnal: jppertaniandd160032
