Skripsi

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS PERMEN JELI SUSU KEDELAI DENGAN PENAMBAHAN KARAGENAN DAN JERUK LEMON

---

Penilaian

---

This study aimed to determine the physical, chemical, and sensory characteristics of soymilk jelly candy with the addition of carrageenan and lemon juice. The research used a factorial Completely Randomized Design (CRD) with two treatment factors: carrageenan concentration (12%, 14%, 16%) and lemon juice concentration (1%, 3%, 5%). Each treatment was repeated 3 times and followed by Honestly Significant Difference (HSD) test at a level of 5%. The parameters observed were physical characteristics (hardness and color), chemical characteristics (water content, ash content, reducing sugar content, pH) and sensory characteristics (aroma, taste and texture). The results showed that the concentration of carrageenan had a significant effect on the hardness, lightness, ash content, pH of soymilk jelly candy. The concentration of lemon juice had a significant effect on hardness, lightness, yellowness, ash content and pH of soymilk jelly candy. While, the interaction of the two treatments had no significant effect. The best treatment was soymilk jelly candy with the addition of 12% carrageenan and 1% lemon juice, with the characteristics of hardness 161,33 gf, lightness 63,44, redness -0,44, yellowness 22,23, water content 53,03%, ash content 1,04%, reducing sugar 9,18%, pH 6,56, and sensory scores of taste 2,80, texture 2,83, aroma 2,87.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004072	T178581	T1785812025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1785812025

Publisher

Indralaya : ., 2025

Collation

xiv, 61 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

-

Classification

630.07

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Pertanian

Specific Detail Info

-

Statement of Responsibility

TUTI

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment