PUTRI, WULANDARI RUSADI (2024) KAJIAN PENAMBAHAN GELATIN DAN SUKROSA TERHADAP SIFAT KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY TEPACHE. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Jelly candy is candy with a soft texture that is processed with the addition of hydrocolloid components such as gelatin to produce a chewy product. Tepache is a drink that originates from Mexico and is made from pineapple skin. Tepache has high levels of antioxidants. This research aims to determine the effect of adding gelatin and sucrose on the physicochemical and organoleptic characteristics of jelly candy and determining the best treatment between adding gelatin and sucrose which produces jelly candy products that are liked by consumers. This research used a completely randomized design with a factorial pattern with two factors. Factor I is the addition of 15% gelatin; 25%; and 35%, and factor II is the addition of 40% sucrose; 50%; and 60% with two repetitions. The data were analyzed using analysis of variance and if there were significant differences, the DMRT test was continued. Based on the research results, there was a real interaction between the treatment with the addition of gelatin and sucrose on moisture, ash content, vitamin C, antioxidant activity and texture. The best treatment is the addition of 25% gelatin and 60% sucrose which produces jelly candy with a moisture of 18.55%, ash content of 0.67%, pH 4.75, vitamin C 42.31 mg/100g, antioxidant activity 58.55 %, reducing sugar 13.92%, texture 9.25N and an average preference score for color 3.36 (neutral), aroma 3.32 (neutral), taste 3.72 (neutral), and texture 3.76 (neutral ).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Wulandari Rusadi Putri | ||||||||||||
| Date Deposited: | 31 May 2024 07:05 | ||||||||||||
| Last Modified: | 31 May 2024 07:06 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23726 |
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