Hidayat, M Aynol Yaqin (2023) PENGARUH PROPORSI SUKROSA DAN SIRUP GLUKOSA SERTA PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK PERMEN JELLY BUAH JAMBU AIR (Syzygium aqueum) CAMPLONG. Undergraduate thesis, UPN "VETERAN" JAWA TIMUR.
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Abstract
Jelly candy is a type of soft candy made from water or fruit juice and gelling materials. Rose apple is one of the fruits that can be used as raw material for making jelly candy because its utilization is not optimal, while the many benefits contained in it. This study was conducted with the aim of determining the effect of the proportion of sucrose: glucose syrup and the addition of carrageenan to the jelly candy produced. This study used a complete randomized design of factorial patterns with two factors. Factor 1 is the proportion of sucrose: glucose syrup (80:20, 90:10 and 100:00) and factor 2 is the addition of carrageenan (6%, 8% and 10%). Data analysis using ANOVA level 5%, if there is a noticeable difference followed by Duncan test level 5%. The best treatment results are jelly candy with the proportion of sucrose treatment: glucose syrup 100:00 and the addition of carrageenan 10% which has characteristics with water content 14.998%, ash content 2.99%, antioxidant activity 34.65%, vitamin C 11.43 mg / 100g, sugar reduction 16.98%, texture 2.84 (like), taste 3.84 (like), color 2.84 (like), aroma 3.68 (like). Keywords: jelly candy, camplong rose apple, sucrose, glucose, carrageenan.
| 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: | M Aynol Yaqin Hidayat | ||||||||
| Date Deposited: | 25 Jul 2023 04:27 | ||||||||
| Last Modified: | 29 Sep 2023 03:51 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/16158 |
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