PENGARUH PERBANDINGAN SARI BUAH JAMBU BIJI MERAH DENGAN SARI BUAH SIRSAK DAN KONSENTRASI GUM ARAB TERHADAP MUTU PERMEN JELLY
ABSTRACT: The purpose of this
study was to determine the effect of ratio of red guava with soursop and arabic
gum concentration on the quality of soft candy. This study used completely
randomized design with two factors, ie : ratio of red guava and soursop (S)
(40% : 60%, 50% : 50%, 60% : 40%, 70% : 30%) and arabic gum concentration (G)
(0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were moisture content, ash
content, total soluble solid, vitamin C content, total acid, score of organoleptic
values of colour, taste and texture and hedonic of organoleptic values of
colour, taste and flavour. The ratio of red guava with soursop gave significant
effect on moisture content, total soluble solid, vitamin C content, total acid,
score of organoleptic values of colour, taste, and hedonic of organoleptic
values of colour, flavour and taste. Arabic gum concentration had highly
significant effect on moisture content, ash content, total soluble solid,
vitamin C content, score of organoleptic values of colour, texture and hedonic
of organoleptic values of colour. Interactions of the two factors had highly
significant effect on moisture content and had significant effect on vitamin C
content and hedonic of organoleptic values of colour. The ratio of red guava
with soursop pulps of (40% : 60%) and arabic gum concentration of (2,0%) produced
the best quality of soft candy.
Penulis: Maria Sisca Novianty
Br Simanjuntak, Linda Masniary Lubis, Sentosa Ginting
Kode Jurnal: jppertaniandd160050
