PENGARUH PERBANDINGAN SARI BUAH MARKISA DENGAN SARI BUAH BELIMBING DAN KONSENTRASI GUM ARAB TERHADAP MUTU PERMEN JELI
ABSTRACT: The aim of this
research was to determine the effect of passion fruit with star fruit juice and
concentration of arabic gum on the quality of jelly candy. This research was
using factorial Completely Randomized Design (CRD) with two factors, i.e: ratio
of passion fruit with star fruit juice (S) : (70%:30% ; 60%:40% ; 50%: 50%;
40%:60%) and concentration of arabic gum (A): (0,5%, 1,0%, 1,5%, and 2,0%). The
analyzed parameters were water content (%), ash content (%), vitamin C content
(mg/100 g sample), total soluble solid (ºBrix), total acid (%),and organoleptic
values (colour, taste, texture, and aroma).The results showed that the ratio of
passion fruit and star fruit juice had highly significant effect on water
content, vitamin C content, total soluble solid, total acid, score of
organoleptic values of taste and texture. Arabic gum concentration had highly
significant effect on moisture content, ash content, and vitamin C content and has
significant efect on score of organoleptic values of texture. Interactions of
the two factors had highly significant effect on moisture content. The best
treatment which gave the best effect on jelly candy was 70%:30% of passion
fruit and star fruit juice and 2,0% arabic gum.
Penulis: Defi T Simbolon
Kode Jurnal: jppertaniandd160441
