PENGARUH KONSENTRASI ZAT PENSTABIL DAN KONSENTRASI YOGHURT TERHADAP MUTU PERMEN JELLY BELIMBING WULUH
ABSTRACT: Jelly candy is candy
that made from water or juice with the addition of flavor forming substance,
sugar, and gelling agent. The aim of this research was to find the best
combination treatment from the concentration of stabilizer with the concentration
of yoghurt in producing belimbing wuluh jelly candy with the best
characteristic of physcochemical and sensory quality that can be accepted by
consumers. Concentration of stabilizer were 2%, 4%, 6%, and 8%. Concentration of
yoghurt were 10%, 20%, 30%. The results showed that the interaction between the
concentration of stabilizer with the concentration of yoghurt had highly
significant effect (P<0,01) on organoleptic value of texture and had
significant effect (P<0,05) on moisture content and ash content. The best
quality of belimbing wuluh jelly candy based on sensory characteristic and
moisture content was the treatment with the concentration of stabilizer of 6%
(A3) and the concentration of yoghurt of 30% (Y3). Value of texture analysis of
the best quality of belimbing wuluh jelly candy were: hardness 2,1662 kgf,
cohesiveness 0,394 gf; elasticity 65,564% respectively.
Penulis: Indah Novita Sari M
Kode Jurnal: jppertaniandd160436
