PEMANFAATAN KULIT MANGGIS DAN RUMPUT LAUT DALAM PEMBUATAN PERMEN JELLY
Abstract: The aims of this
study to get the best ratio of mangosteen peel and seaweed to produce jelly
candies with good quality. This study was held experimentally using CRD
(Complete Randomized Design) of five treatments and three replications. The
treatment were JKR1 (ratio mangosteen peel and seaweed 2 : 1), JKR2 (ratio mangosteen peel and
seaweed 3 : 2), JKR3 (ratio mangosteen peel and seaweed 1 : 1), JKR4 (ratio
mangosteen peel and seaweed 2 : 3) and JKR5 (ratio mangosteen peel and seaweed
1 : 2). Data were analized by ANOVA and DNMRT at the level of 5%. The result
showed that there was significant influence (P<0,05) of ratio mangosteen
peel and seaweed in ash content, crude fiber content, reducing sugar content
and organoleptic test, but no significant influence (P>0,05) in moisture
content. The ratio of mangosteen peel and seaweed in the treatment JKR3
(mangosteen peel and seaweed ratio 1:1) was best treated with a moisture
content 26.51%, ash content 0.75%, crude fiber content 2.22%, reducing sugar
content 9.45%, antioxidant content 21.06 µg/ml. The result of sensory analysis
of JKR3 were a little bit reddish purple colour, very sweetness taste, the
texture was springy and overall assesment of jelly candy was preferred by the
panelists.
Penulis: Alamin Hidayat, Vonny
Setiaries Johan, Raswen Efendi
Kode Jurnal: jppertaniandd170317
