PENGARUH PERBANDINGAN SARI MENGKUDU DENGAN SARI NENAS DAN LAMA PEMANASAN TERHADAP MUTU PERMEN MENGKUDU MIX
ABSTRACT: The research was
conducted to determine the effect of ratio of noni and pineapple juices and
heating time on the quality of mix noni candy. This research was conducted
using completely randomized design with two factors, i.e. : the ratio of noni
and pineapple juices (S) (70% : 30%; 60% : 40%; 50% : 50%; 60% : 40%) and
heating time (L) (20 minutes, 25 minutes, 30 minutes, 35 minutes). Parameters
analyzed were moisture content (%), ash content (%), vitamine C content (mg/100
g ingredient), total acid (%), total soluble solid (oBrix), organoleptic values
of color, flavor, taste and texture. The results showed that the effect of
ratio of noni and pineapple juices had highly significant effect on moisture
content (%), ash content (%), vitamine C content (mg/100 g ingredient), total
acid (%), total soluble solid (oBrix), organoleptic values of color, flavor,
taste and texture. The heatingtime had highly significant effect on moisture
content (%), ash content (%), vitamine C content (mg/100 g ingredient), total
acid (%), total soluble solid (o Brix), organoleptic values of color, flavor,taste and
texture. Interactions of the two
factors had highly
significant effect on
moisture content, total
acid (%), total soluble solid (oBrix), organoleptic
values of color, flavor and taste and had significant effect on ash content
(%),vitamine C content (mg/100 g ingredient) and organoleptic values of
texture. ratio of noni and pineapple juices of (60% : 40%) and time of heating
of (30 minutes) resulted in the best and more acceptable qual ity of mix noni
candy..
Penulis: Melina Sianturi, Rona
Joharmi Nainggolan, Linda Masniary Lubis
Kode Jurnal: jppertaniandd140222
