Skripsi

PENGARUH KONSENTRASI ERYTHRITOL TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELI BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS)

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Penilaian

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This research aimed to determine the effect of erythritol concentration on the physical, chemical and organoleptic characteristics of red dragon fruit (Hylocereus polyrhizus) jelly candy. This study used a Non-Factorial Complete Randomized Design and investigated one factor, namely erythritol addition. The factor had the following 6 levels (0, 10, 20, 30, 40, 50%). The observed parameters were physical characteristics (texture), chemical characteristics (pH, water content, total sugar content) and organoleptic test (hedonic test include taste, color and texture). The erythritol concentration in red dragon fruit jelly candy has significant effects on physical characteristics (texture), chemical characteristics (pH, water content and total sugar content), as well as organoleptic tests (taste and color). Red dragon fruit jelly candy containing 50% erythritol was the best treatment based on organoleptic tests with the following average scores 3.4, 2.92, and 3.28 for taste, texture and color, respectively. Keyword: red dragon fruit, erythritol, jelly candy

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001385	T168224	T1682242025	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1682242025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2025

Collation

xiv, 58 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

631.07

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)

Teknik Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

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