PENGARUH PERBANDINGAN KONSENTRASI SORBITOL DENGAN SARI UBI JALAR UNGU DAN KONSENTRASI KARAGENAN TERHADAP MUTU PERMEN JELLY
ABSTRACT: The aim of the
research was to find the effect of ratio of concentration of sorbitol with
purple sweet potato juice and carrageenan concentration on the quality of jelly
candy. The research was using completely randomized design with two factors,
i.e ratio of concentration of sorbitol with Purple sweet potato Juice (S):
(50%:50%, 60%:40%, 70%:30%, 80%:20%) and carrageenan concentration (K): (1%,
2%, 3%, 4%). The results showed the that ratio of concentration of sorbitol
with purple sweet potato juice had highly significant effect on moisture
content, vitamin C content, total acid content, total soluble solid content,
ash content, value color of L, value color of a, value color of b, hedonic
values of color,taste, texture, and scores of texture. The concentration of
carrageenan had highly significant effect on total acid content,ash content,
value color of L, value color of a, and had significant effect on organoleptic
scores value of texture.Interaction of the two factors had highly significant
effect on total acid content, ash content, and had significant effect on total
soluble solid content, and scores value of texture. The ratio of concentration
of sorbitol with purple sweet potato juice of 60%:40% (S2) or carrageenan
concentration of 3% (K3) produced the best jelly candy. The best product
reducing sugar was 4,2625% and the amount of antioxidant activity (IC50 value)
was 187,6699 ppm.
Penulis: Derta Sari
Kode Jurnal: jppertaniandd160480
