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KARAKTERISTIK PERMEN JELLY JERUK KALAMANSI (CITROFORTUNELLA MICROCARPA) DENGAN VARIASI JENIS DAN KONSENTRASI PEMANIS

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Penilaian

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This study aimed to determine the physical and chemical characteristics of calamansi jelly candy with variation of types and sweetener concentrations. This study used a non-factorial Completely Randomized Design (CRD) which consisted of 9 treatments. Each treatment was repeated 3 times and was tested by analysis of variance (ANOVA), then further tested with Duncan's test (DMRT) at a level of 5 % and processed using the SPSS version 26. The parameters observed included physical characteristics (color and hardness), and chemical characteristics (reducing sugar content, water content, ash content, and pH). The results showed that the sweetener had significant effects on increasing the yellowness, ash content, and pH, but had no significant effect on the redness, hardness, reducing sugar content, and water content. Calamansi jelly candy with 30 % granulated sugar as a sweetener was the best treatment because it had a similar color as calamansi and approached SNI based on parameters of water content (17.5%), ash content (0.87%), and reducing sugar content (2.35%).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107004123	T57458	T574582021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T574582021

Publisher

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

Collation

xv, 35 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

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)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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