PENGARUH PROPORSI SUKROSA-ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY ANGGUR BALI (Alphonso lavalle)
Abstract: Jelly candies has a
clear transparent appearance and resilience texture with variety colors and
sweet taste. Natural colorant can be used in jelly candies are anthocyanins
contained in Bali grapes. Isomalt can be used as alternative sweetener in jelly
candies as it can form the body and has a sweet taste without after-taste.
Isomalt is more stable at higher temperatures and more resistant to hydrolysis
by enzymes and acids than sucrose, but with a lower solubility. The different
properties of sucrose and isomalt can cause changes in the physicochemical and
organoleptic characteristics of jelly candies that need to be investigated the
right proportion of sucrose-isomalt. The research design used is Randomized
Block Design with a single factor. Isomalt concentrations used were 0%, 5%,
10%, 15%, 20%, 25% with four repetitions for each treatment. The parameters
tested include the physicochemical properties of the water content, pH, texture
(firmness and tensile strength) and organoleptic properties (color, flavor, and
texture). Based on statistic analysis, different proportion of sucrose and
isomalt gave significant effect (α=5%) on water content, firmness, elasticity,
organoleptic test taste and texture but color was not significantly influenced.
The higher proportion of isomalt increased water content and firmness of jelly
candies, but decreased tensile strength. Treatment isomalt 20% gives the best
result based on additive weighting, have 19,18% water content, 14,62 N/10 mm
firmness, 119,14 mm tensile strength, the preferance score of color was 3,59,
taste was 3,71, texture was 3,60.
Penulis: Ivone Susilo, Thomas
Indarto Putut Suseno, Indah Kuswardhani
Kode Jurnal: jppertaniandd130521
