PENGARUH PROPORSI SUKROSA DAN ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOFT CANDY SUSU KEDELAI
Abstract: Soft candy is a kind
of cotton candy which has a chewy and soft texture that has approximately 6-8%
of water content. In this study, soy milk soft candies were made with isomalt
as the replacement of sucrose that affected the physicochemical and
organoleptic properties of soy milk soft candies. The design of the study was
RGD (Randomized Block Design) single factor, namely the proportion of sucrose and
isomalt. The proportion of sucrose and isomalt consisted of six level which are
75:25, 60:40, 45:55, 30:70, 15:85, and 0:100%(b/b)) with four replications. The
parameters affected physicochemical properties (moisture content, reducing
sugar levels, and texture) and the organoleptic properties preferences for
taste, texture, and ease bitten). From the weighting test, it was found that
the best treaement was P4 (sucrose : isomalt =30:70% (b/b)) with score of 7,52%
for water content, 8,2322% of reducing sugar, hardness of 573,038 g.sec,
adhesiveness of -74,644 g.sec, 4,7 for preference of taste (rather like),
4,9875 (rather like) for stickiness, and 4,2625 for chewiness (neutral).
Penulis: Vonny Indra Sutedjo,
Netty Kusumawati, Paini Sri Widyawati
Kode Jurnal: jppertaniandd151024
