PENGARUH KONSENTRASI KARAGENAN TERHADAP SIFAT FISIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY MANGGA KWENI

PRASTYO, M.AGUNG JULY and Pambayun, Rindit and Santoso, Budi (2019) PENGARUH KONSENTRASI KARAGENAN TERHADAP SIFAT FISIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY MANGGA KWENI. Undergraduate thesis, Sriwijaya University.

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Abstract

Theobjectiveofthisresearchwastodeterminetheeffectsof addingcarragenanonphysical,chemicalandorganolepticcharacteristics ofjellycandyfrom kwenimango(Mangiferaodorata).Theresearchwas conductedatChemicalOfAgriculturalProductLaboratory,Agricultural TechnologyDepartment,AgricultureFaculty,SriwijayaUniversityFrom MarchToApril2019.TheresearchusedFactorialCompletelyRandom Designwithtwofactorsandeachtreatmentwasrepeatedthreetimes. Thefirstfactorwastheconcentrationofkwenimangoandwater(50%, 75%and100%)andthesecondfactorwascarragenanwhichconsistedof threelevelsoftreatment(2%,4%dan6%).Theparameterswerephysical characteristics (moisture content, color (L*, a*,b*), chemical characteristics (water content and total dissolved solids) and organoleptic(color,taste,and texture).Theresultsshowed thatthe comparisonoftheconcentrationofkwenimangojuicewithwaterandthe additionofcarragenanconcentrationcansignificantlyincreasethetexture valueandtotaldissolvedsolids,butsignificantlydecreasesthevalueof watercontent.BasedonallA3B3Parameters(kwenimangojuice100g+ water100Mlandcarragenan6%)isthebesttreatment,namelytexture 4,56gf,L*35,35%,a*4,37%,b*24,71%,watercontent61,70%,total dissolvedsolids3,77%andhedonicscoreoncolor,tasteandtextureis 3,80;3,96and4,04respectively.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: kwenimango,carragenan,jellycandy
Subjects: K Law > K Law (General) > K3926-3935 Food processing industries
T Technology > T Technology (General) > T1-995 Technology (General)
Divisions: Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: M. Agung July Prastyo
Date Deposited: 18 Oct 2019 03:54
Last Modified: 18 Oct 2019 03:54
URI: http://repository.unsri.ac.id/id/eprint/11918

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