KARAKTERISTIK PERMEN JELI JERUK KALAMANSI DENGAN PENAMBAHAN KOMPOSIT GLUKOMANAN DAN KARAGENAN

MASYTO, MASYTO and Yanuriati, Anny (2024) KARAKTERISTIK PERMEN JELI JERUK KALAMANSI DENGAN PENAMBAHAN KOMPOSIT GLUKOMANAN DAN KARAGENAN. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to study the characteristics of calamansi jelly candies using a composite of glucomannan and carrageenan. The study employed a non-factorial Completely Randomized Design (CRD) consisting of 6 treatments with varying proportions of glucomannan and carrageenan (0%:10%, 1%:9%, 2%:8%, 3%:7%, 4%:6%, 5%:5%). Each treatment was replicated three times and subjected to analysis of variance (ANOVA). The observed parameters included the pH of the jelly candies, hardness, syneresis, water holding capacity, moisture content, and sensory evaluation. The results indicated that the addition of the glucomannan and carrageenan composite significantly influenced the increase in pH, hardness, syneresis, and water holding capacity, but had a non-significant effect on moisture content. Based on hedonic scores, including texture, the panelists slightly favored A4 treatment (3% glucomannan and 7% carrageenan), while for color panelists slightly favored of A3 treatment (2% glucomannan and 8% carrageenan). Keywords: Jelly candy, glucomannan, carrageenan, calamansi orange.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Permen jeli, glukomanan, karagenan, jeruk kalamansi
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Masyto Masyto
Date Deposited:	26 Jan 2024 08:54
Last Modified:	26 Jan 2024 08:54
URI:	http://repository.unsri.ac.id/id/eprint/139944

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