PENGARUH PENAMBAHAN KARAGINAN TERHADAP MUTU PERMEN JELLY DARI BUAH PEDADA (Sonneratia caseolaris)
Abstract: The purpose of the
study was to obtain the effect of the addition of carrageenanon the quality of
jelly candy pedada fruit (Sonneratia caseolaris). The experiment research used
a completely randomized design (CRD), which consists of four treatments and
four replications. The treatments were KP1 (5%Addition of carrageenan:45%
pedadajuice), KP2 (10%Addition of carrageenan:40% pedadajuice), KP3
(15%Addition of carrageenan:35% pedada juice), and KP4 (20%Addition of
carrageenan:30% pedadajuice). Data were obtain using ANOVA and DNMRT at 5%. The
result showed that the treatments has significantlyaffected on water content,
reducing sugar content, color, flavor, and overall assessment. Meanwhile on ash content, flavour, and texture the
treatments did not significantly affected. The best treatment is
KP4(20%Addition of carrageenan:30% pedadajuice) with a water content (18.71%),
ash content (1.46%), levels of reducing sugars (12.32%). Moreover the sensory
assesment showed that panelists prefered
the jelly candy.
Penulis: Afriyanto, Akhyar Ali,
Rahmayuni
Kode Jurnal: jppertaniandd160612
