Shani, Mauby Risgina (2022) Pengaruh Proporsi Xylitol : Sorbitol dan Konsentrasi Gelatin Terhadap Karakteristik Permen Jelly Belimbing Wuluh (Avverhoa bilimbi L.). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Gummy candy is a candy with soft texture, which processed with an addition of hydrocolloid like gum, pectin, starch, carrageenan, gelatine, et cetera which can be used to modificating texture until it obtain a gummy result. Bilimbi (Avverhoa bilimbi L.) contain oxalate compound, essential oil, phenol, flavonoid, and pectin. The purpose of this study is to inspect characteristic of bilimbi gummy candy. This study using a Completely Randomized Design (CRD) with two factors, the first factor is the proportion of xylitol and sorbitol : (1 : 2 , 1 : 1, dan 2 : 1) and the second factor is concetration of gelatin on time (20%, 25%, dan 30%). The observed data were analyzed using ANOVA, followed by DMRT test at 5% level if there were significant differences. The study revealed that the best treatment is the proportion of xylitol 1 : 2 sorbitol and 20% gelatine, with characteristic as follows total phenolic 27,21 mg TAE/gr and antioxidant activity 32,35%, water content 29,56%, ash content 0,41%, texture 38,27 N, calories 52 kkal/100 gr. The average result of organoleptic tests include colour 3,61; aroma 2,85; texture 3,80 and taste 3,47.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Mauby Risgina Shani | ||||||||
| Date Deposited: | 02 Jun 2022 01:07 | ||||||||
| Last Modified: | 02 Jun 2022 01:07 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/6499 |
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