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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PERMEN JELLY KERING DENGAN PENAMBAHAN BUAH PEDADA (SONNERATIA CASEOLARIS)

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Penilaian

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This research aimed to determine the effect of different concentration of pedada fruit pulp on the physicochemical and sensory characterictics of dried jelly candy pedada fruit. This research method used a randomized block design (RAK) with treatment of different concentrations of pedada fruit pulp with 4 levels (F0 as control or without the addition of pedada fruit pulp, F1 is 40% pedada fruit pulp, F2 is 50% pedada fruit pulp, and F3 is 60% pedada fruit pulp) and repeated 3 times. The parameters observed included physical test (elasticity), chemical test (water activity (Aw), moisture content, ash content, vitamin C, and reducing sugars) and organoleptic tests (color, aroma, texture, and taste). The results of the physical analysis showed a significant effect on the elasticity of the dried jelly candy. The elasticity value of dry jelly candy ranged from 157.66 to 257.8 gf. The results of chemical analysis showed a significant effect. The mean value of water activity ranged from 0.79 to 0.82, water content ranged from 13.07% to 16.23%, ash content ranged from 0.12% to 0.35%, vitamin C ranged from 2.93% to 10.26%, and reducing sugars ranged from 0.34% to 13.89%. The results of organoleptic tests have a significant effect on color, aroma, texture, and taste.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004110	T80104	T801042022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T801042022

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xiv, 49 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)

Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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