PENGARUH PERBANDINGAN YOGHURT DENGAN EKSTRAK BUAH JAMBU BIJI MERAH DAN PERBANDINGAN ZAT PENSTABIL TERHADAP MUTU PERMEN JELLY
ABSTRACT: This research was
conducted to find the effect of ratio of yogurt with red fleshed guava extract
and stabilizer ratio on the quality of soft candy. The research had been
performed using factorial completely randomized design with two factors, i.e ratio of
yogurt with red
fleshed guava extract
(Y): (40%:60%), (30%:70%),
(20%:80%), and (10%:90%),
and stabilizer ratio (seaweed:carrageenan) (A)
: (1:4), (2:3),
(3:2), and (4:1).
Parameters analyzed were
moisture content, vitamin
C content, total acid,
total soluble solid (TSS),
protein content, total
microbe, and organoleptic
values (colour, flavor
and taste, and texture). The results showed that the ratio of yogurt
with red fleshed guava extract had highly significant effect on moisture
content, vitamin C
content, total acid,
total soluble solid
(TSS), protein content,
total microbe, and
colour, flavor and taste, and texture. Stabilizer ratio also had highly
significant effect on moisture content, vitamin C content, total acid, total
soluble solid (TSS), protein content, total microbe, colour, flavor and taste,
and texture. The interaction of the two
factors had highly
significant effect on
vitamin C content,
protein content, and
texture. The ratio
of yogurt with
red fleshed guava extract of 20%:80% and stabilizer ratio of (1:4)
produced the best quality of soft candy.
Keywords: Soft Candy, Ratio of
Yogurt with Red Fleshed Guava Extract, and Stabilizer Ratio
Penulis: Andi Wijaya, Herla
Rusmarilin, Zulkifli Lubis
Kode Jurnal: jppertaniandd120094
