Skripsi

PENAMBAHAN EKSTRAK DAUN GAMBIR PADA PEMBUATAN PERMEN JELLY ANTIOKSIDAN

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Penilaian

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This study aims to determine the effect of gambier leaf extract addition on the physical, chemical, and functional and sensory characteristics of antioxidant jelly candy. This study used a factorial completely randomized design (CRD) with two treatment factors and each treatment was repeated three times. Factor A was gambier leaf position (young gambier leaves, old gambier leaves, and mixed gambier leaves) and factor B was gambier leaf extract concentration (17.5%, 35%, and 52.5%). Data were processed using analysis of variance (ANOVA), treatments that had a significant effect were further tested using the Honest Differential Test (BNJ) %. The results showed that treatment A (gambir leaf position) had a significant effect on the antioxidant activity of jelly candy, while treatment B (gambir leaf extract concentration) had a significant effect on total phenol and antioxidant activity of jelly candy. The best treatment was A1B3 (mixed gambier leaves; 52.5% gambier leaf extract) with a total phenol value of 142.02 mgGAE/g, ash content 0.55%, pH 5.64, moisture content 17.62%, antioxidant activity 58.10 ppm.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307006304	T130231	T1302312023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1302312023

Publisher

Inderalaya : ., 2023

Collation

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Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi pembuatan makanan dari sayuran

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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