PENAMBAHAN EKSTRAK BUAH PINANG (Areca catechu) TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS PERMEN JELLY JAHE MERAH (Zingiber officinale)

RAHMADYAH, KHAIRIN and Widowati, Tri Wardani (2024) PENAMBAHAN EKSTRAK BUAH PINANG (Areca catechu) TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS PERMEN JELLY JAHE MERAH (Zingiber officinale). Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak biji pinang terhadap sifat fisik, kimia, dan sensoris permen jelly jahe merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non-Faktorial dengan 6 taraf perlakuan diulang sebanyak 3 kali ulangan. Faktor perlakuan meliputi penambahan ekstrak pinang (0%, 5%, 10%, 15%, 20%, 25%). Parameter yang diamati merupakan karakter fisik (tekstur dan warna L*, a*, b*), karakteristik kimia (kadar air, kadar abu, pH, kadar gula total) serta karakteristik sensoris yang dilakukan menggunakan uji kesukaan (hedonik) meliputi warna, rasa dan tekstur. Perlakuan penambahan ekstrak biji pinang dalam permen jelly jahe pinang berpengaruh nyata terhadap karakteristik fisik ((lightness (L*), yellowness (b*), dan tekstur), karakteristik kimia (pH, kadar air dan total gula), karakteristik sensoris (warna). Permen jelly jahe pinang dengan konsentrasi 32% sari jahe merah : 20% sari pinang merupakan konsentrasi terbaik berdasarkan hasil karakteristik sensoris (warna 2,87, rasa 3,40 dan tekstur 2,73).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ekstrak jahe, Ekstrak biji pinang, Permen jelly
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Khairin Rahmadyah
Date Deposited:	23 Jan 2024 01:15
Last Modified:	23 Jan 2024 01:15
URI:	http://repository.unsri.ac.id/id/eprint/139322

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