PEMBUATAN PERMEN JELLY EKTRAK JAHE MERAH DENGAN PENAMBAHAN KARAGENAN
Abstract: The purpose of this
research is to get the precise formulation of the red ginger extract and
carrageenan thus producing jellycandies with good quality and appropriate
quality standard based on SNI 3574-2-2008 jelly candies. This study was
conducted experimentally using a completely randomized design (CRD) with five
treatments and three replications. The treatment in this study was JK1 = red
ginger extract + carrageenan (41.50 + 7.50), JK2 = red ginger extract +
carrageenan (40.50 + 8.50), JK3 = red ginger extract + carrageenan (39.50 +
9.50), JK4 = red ginger extract + carrageenan (38.50 + 10.50), and JK5 = red
ginger extract + carrageenan (37.50 + 11.50). Data were analyzed using analysis
of variance and in a further test using DNMRT at 5% level. The treatment
provides significant effect on moisture content, ash content, acidity (pH),
reducing sugar, antioxidant and colour, aroma, taste descriptively. The best treatment
in this study was JK1 = red ginger extract + carrageenan (41.50 + 7.50), with a
water content of 12.84%, ash content of 0.85%, the degree of acidity (pH) 6.47,
reducing sugar 19.74% and antioxidant 2.77 µg/ml as well as having the
characteristics of 3.13 (slightly yellow-brown colour), 2.10 (ginger-flavored
red), 2.23 (spicy flavor) and 3.20 (slightly chewy texture) and an overall
assessment of jelly candy ginger extract and preferably carrageenan by
panelist’s.
Penulis: Alridho Bactiar,
Akhyar Ali, Evy Rossi
Kode Jurnal: jppertaniandd170316
