PENGARUH PERBANDINGAN SARI BUAH MARKISA DENGAN PEPAYA DAN KONSENTRASI GULA TERHADAP MUTU PERMEN (HARD CANDY)

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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.
Keywor: Hard candy, papaya, passion fruit, sugar concentration
Penulis: Try Wahyuni, Linda Masniary Lubis, Sentosa Ginting
Kode Jurnal: jppertaniandd140259

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Jp Pertanian dd 2014