Skripsi

KARAKTERISTIK PERMEN JELI JERUK KALAMANSI DENGAN PENAMBAHAN KOMPOSIT GLUKOMANAN DAN KARAGENAN

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Penilaian

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This research aims to study the characteristics of calamansi jelly candies using a composite of glucomannan and carrageenan. The study employed a non-factorial Completely Randomized Design (CRD) consisting of 6 treatments with varying proportions of glucomannan and carrageenan (0%:10%, 1%:9%, 2%:8%, 3%:7%, 4%:6%, 5%:5%). Each treatment was replicated three times and subjected to analysis of variance (ANOVA). The observed parameters included the pH of the jelly candies, hardness, syneresis, water holding capacity, moisture content, and sensory evaluation. The results indicated that the addition of the glucomannan and carrageenan composite significantly influenced the increase in pH, hardness, syneresis, and water holding capacity, but had a non-significant effect on moisture content. Based on hedonic scores, including texture, the panelists slightly favored A4 treatment (3% glucomannan and 7% carrageenan), while for color panelists slightly favored of A3 treatment (2% glucomannan and 8% carrageenan). Keywords: Jelly candy, glucomannan, carrageenan, calamansi orange.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407001125	T139944	T1399442024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1399442024

Publisher

Indralaya : Prodi Agribisnis, Jurusan Sosial Ekonomi Pertanian, Fakultas Pertanian., 2024

Collation

xv, 58 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Agribisnis
Pertanian Perkotaan

Specific Detail Info

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Statement of Responsibility

KA

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