PENGARUH PERBANDINGAN SARI NENAS DENGAN SARI DAUN KATUK DAN KONSENTRASI KARAGENAN TERHADAP MUTU PERMEN JELLY
ABSTRACT: The aim of this
research was to find the effect of ratio of pineapple juice and katuk leaf
juice and carrageenan concentration on the quality of jelly candy. This
research was using completely randomized design with two factors, i.e ratio of
pineapple juice and katuk leaf juice (S): (90%:10%, 80%:20%, 70%:30%, 60%:40%)
and carrageenan concentration (K) (2%, 3%, 4%). The results showed that the
ratio of pineapple juice and katuk leaf juice had highly significant effect on
moisture content, ash content, protein content, vitamin C content, total acid
content, total soluble solid content, total lactic acid bacteria content,
organoleptic scores value of color, flavour and taste. Carrageenan concentratiton
had highly significant on ash content, total acid content, total soluble solid
content, and had significant effect on moisture content and vitamin C content.
The interaction of the two factors had highly significant effect on total acid
content and had significant effect on ash content. The ratio of pineapple juice
and katuk leaf juice of 80%:20% (S2) and carrageenan of 2% (K1) produced the
best jelly candy
Penulis: Misye A Lumbangaol
Kode Jurnal: jppertaniandd160437
