PENGARUH PERBANDINGAN SARI BUAH MARKISA DENGAN PEPAYA DAN KONSENTRASI GULA TERHADAP MUTU PERMEN (HARD CANDY)
ABSTRACT: The purpose of this
study was to determine the effect of passion fruit ratio with papaya and sugar
concentration of the quality of hard candy. Method of this study was randomized
complete design with two factors, ratio of
passion fruit and papaya (T) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and sugar concentration (M) (40%,
50%, 60%, 70%). The analyzed parameters
include moisture content,
ash content, ascorbic
acid content, total
acid, total soluble
solid, sensory test (color, flavor, taste and texture).Theratio of
passion fruit and papaya gave a significant different effect on moisture
content and gave significant different effect on ash content, ascorbic acid
content, total acid, total soluble solid, sensory test
(color, flavor, taste
and texture). The
sugar concentration gave
a significant different
effect on moisture content, ash content, ascorbic acid
content, total acid, total soluble
solid, sensory test (color, flavor, taste and texture). The interaction
of the passion
fruit ratio with
papaya and sugar
concentration had no
significant different effect
on moisture content, ascorbic acid content, total acid, total soluble
solid, sensory test (color, flavor,taste and texture) but gave a significant
different effect on ash content.The best composition which gave the best effect
onhard candy is 80% : 20% of passion fruit ratio with papaya and 70% of sugar
concentration.
Penulis: Try Wahyuni, Linda
Masniary Lubis, Sentosa Ginting
Kode Jurnal: jppertaniandd140259
