KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK HARD CANDY KEMANGI (Ocimum basilicum var. citriodorum)

NURLIANI, ERNITA and Widowati, Tri Wardani and Syaiful, Friska (2018) KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK HARD CANDY KEMANGI (Ocimum basilicum var. citriodorum). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the research was to analyze the effect of sugar and kemangi (Ocimum basilicum var. citriodorum) extract addition on the characteristics of physical, chemical and sensory of hard candy. The research was conducted at Chemical of Agricultural Product Laboratory and Sensory Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from August 2017 until Januari 2018. The research used a Randomized Factorial Design with one factor and each treatment was repeated three times. The factor was sugar (60 g and 70 g) and kemangi extract (10 mL, 15 mL and 20 mL) addition. The parameters were physical characteristic (color), chemical characteristics (moisture contents, ash contents, total dissolved solids, total fenolic and antioxidant activity) and hedonic tests (odour, color, taste and texture). The results showed that the addition of sugar and kemangi extract had significant effect on physical characteristic (lightness, yellowness and redness),chemical characteristics (moisture contents, ash contents, total dissolved solids, total fenolic and antioxidant activity) and hedonic tests (odour, color and texture).Hard candy with the addition of sugar 60 g and kemangi extract 20 mL (A3) was the best treatment based on chemical characteristics (total fenolic and antioxidant activity). The best treatment was A3 (addition of sugar 60 g and kemangi extract 20 mL) with the physical characteristic (lightness 39.53, redness 9.63 dan yellowness 4.57), chemical characteristics (moisture contents 3.21%, ash contents 0.34%, total dissolved solids 51.72%, total fenol 19.71 mg/L and antioxidant activity (IC50) 542.73) and sensory characteristics using hedonic test with the following average scores: odour 2.80, color 3.12, taste 2.44 and texture 2.64.

Item Type:	Thesis (Undergraduate)
Subjects:	S Agriculture > SB Plant culture S Agriculture > SB Plant culture > SB175-177 Food crops
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 2687 not found.
Date Deposited:	30 Oct 2019 05:49
Last Modified:	31 Oct 2019 07:08
URI:	http://repository.unsri.ac.id/id/eprint/13929

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