PEMANFAATAN LABU KUNING DALAM PEMBUATAN PERMEN JELLY DENGAN PENAMBAHAN RUMPUT LAUT
Abstract: The purpose of this
study was to obtain the ratio of pumpkin and seaweed which was selected in the
manufacture of jelly candy according to chemical and organoleptic quality. This
research was conducted by using Completely Randomized Design (CRD) with five
treatments and three replications. The treatments in this study were LKRL1
(ratio of pumpkin:seaweed 66:34), LKRL2 (pumpkin of ratio:seaweed 58:42), LKRL3
(pumpkin of ratio:seaweed 50:50), LKRL4 (pumpkin of ratio:seaweed 42:58), and
LKRL5 (ratio of pumpkin: seaweed 34:66). The data obtained were analyzed
statistically using ANOVA. The results showed that the use of yellow squash and
seaweed significantly affected water content, ash content, reducing sugar
content and sensory rating. The selected treatment from this research was LKRL4
which has moisture content 23.69%, ash content 1.77%, reducing sugar content
8.67% and fiber content 0.88%. While the sensory assessment was descriptive ie
brownish, slightly scented pumpkin, sweet taste, chewy texture and favored by
panelists.
Penulis: Dedy Insan, Netti
Herawati, Evy Rossi
Kode Jurnal: jppertaniandd170140
