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KARAKTERISTIK PERMEN JELLY BUAH MARKISA (PASSIFLORA EDULIS) DENGAN VARIASI KONSENTRASI PEKTIN DAN GULA

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Penilaian

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Jelly candy is a type of soft candy who made from juice and gel materials. The objective of this research was to determine the forming effect of variation Passiflora edulis pectin and sugar concentration on physical and chemical characteristics of passion fruit ( ) gummy candies. The research using factorial completely randomized design with two factors, namely treatment concentration of pe ctin (1%, 1,5%, 2%) and concentration of sugar (30%, 40%, 50%). The observed parameters included physical characteristics (color, elasticity) and chemical characteristics (water, ash, pH, vitamin C, reducing sugar content, total acid content). The result showed that concentration of pectin significantly affected on color (lightness, redness, yellowness), elasticity, water, ash, vitamin C, reducing sugar content, and total acid content, where as concentration of sugar significantly affected on color (lightn ess, yellowness), elasticity, water, ash, pH, vitamin C, 3 B 2 reducing sugar content, and total acid content. The interaction affected significantly on elasticity, water, reducing sugar content, and total acid content. A treatment (pectin concentration 2% an d sugar concentration 40%) was the best treatment because it approached SNI (2008) based on parameters of water content (17.41%), ash content (1.06%), and reducing sugar content (8.28%).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107003761	T64429	T644292021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T644292021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xvi, 54 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Bahan Kimia

Specific Detail Info

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Statement of Responsibility

SEPTA

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