PENAMBAHAN EKSTRAK DAUN GAMBIR PADA PEMBUATAN PERMEN JELLY ANTIOKSIDAN

ANGGRAINI, MEYLIN SAPUTRI and Santoso, Budi (2023) PENAMBAHAN EKSTRAK DAUN GAMBIR PADA PEMBUATAN PERMEN JELLY ANTIOKSIDAN. Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	DAUN GAMBIR
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Meylin Saputri Anggraini
Date Deposited:	06 Nov 2023 00:48
Last Modified:	06 Nov 2023 00:48
URI:	http://repository.unsri.ac.id/id/eprint/130231

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