PENGARUH PERBEDAAN PENAMBAHAN RUMPUT LAUT Eucheuma cotonii DAN GELATIN DENGAN BERBAGAI KONSENTRASI TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT
Abstract: One of the areas
aquaculture (Water Cultivation) are growing is the cultivation of seaweed,
especially Eucheuma cotonii. Indonesia has the potential for seaweed
cultivation but less in use of seaweed. In this research, seaweed is used as
jelly candy’s gelling agent. In this reasearch, jelly candy made using sucrose,
glucose syrup, water, and gel-forming material from combination of gelatin and
Eucheuma cotonii seaweed. The design used Randomized Block Design with two
factors, i.e. the proportion of gelatin (2% and 3%) and proportion of seaweed
(3%, 4%, and 5%). The data obtained from the observations will be analyzed
statistically using ANOVA (Analysis of Varians) test at α = 5% to find out the
differences between treatments. If the ANOVA test results showed differences,
then followed by DMRT (Duncan’s Multiple Range Test) at α = 5% to determine the
treatment which gives affected. The result showed that interaction in addition
of Eucheuma cotonii seaweed and gelatin with various concentration affected
(less) the water content and springiness of jelly candy. Seaweed addition
affected the water content of jelly candy. Gelatin addition affected (greater)
hardness, chewiness, cohesiveness, and organoleptic characteristic of jelly
candy.
Penulis: Angela Chrisella,
Netty Kusumawati, Thomas Indarto Putut Suseno
Kode Jurnal: jppertaniandd151018
