PENGARUH KONSENTRASI PEKTIN DAN KARAGENAN TERHADAP MUTU PERMEN JELY JAHE
ABSTRACT: The research was
conducted to find the effect of concentration of pectin and carrageenan on the
quality of ginger jelly candy. This research was using completely randomized
design with two factors i.e.: concentration of pectin (P): 0.8%, 0.9%, 1.0%, 1.1% and concentration of carrageenan (K): 2%, 3%, 4%.
The parameters analyzed were moisture content, total acid, total soluble solid,
crude fiber content, ash content, scores of colour and texture, and hedonic
colour, taste, and texture. The results showed that the concentrationof pectin
had highly significant effect on moisture content, total acid, total soluble
solid, crude fiber content, ash content, scores of colour and texture, and
hedonic colour, taste, and texture. The concentration of carrageenan had highly
significant effect on moisture content, total acid, total soluble solid, crude fiber content, ash
content, scores of colour and texture, and hedonic taste and texture, and had
significant effect on the hedonic colour. The interaction between concentration
pectin and carrageenan had highly significant effect on score of texture and
hedonic taste, and had significant effect on moisture content, crude fiber
content, and score of colour. The best concentration of pectin and carrageenan
had been viewed through the hedonic of the product. The concentration of pectin
of 1.0% and carrageenan of 3% had a better outcome on the quality of ginger
jelly candy.
Penulis: Wirda Juwita P, Herla
Rusmarilin, Era Yusraini
Kode Jurnal: jppertaniandd140245
