PENGARUH KONSENTRASI ERYTHRITOL TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELI BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS)

NOVITA, NOVITA and Wijaya, Agus (2025) PENGARUH KONSENTRASI ERYTHRITOL TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELI BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the effect of erythritol concentration on the physical, chemical and organoleptic characteristics of red dragon fruit (Hylocereus polyrhizus) jelly candy. This study used a Non-Factorial Complete Randomized Design and investigated one factor, namely erythritol addition. The factor had the following 6 levels (0, 10, 20, 30, 40, 50%). The observed parameters were physical characteristics (texture), chemical characteristics (pH, water content, total sugar content) and organoleptic test (hedonic test include taste, color and texture). The erythritol concentration in red dragon fruit jelly candy has significant effects on physical characteristics (texture), chemical characteristics (pH, water content and total sugar content), as well as organoleptic tests (taste and color). Red dragon fruit jelly candy containing 50% erythritol was the best treatment based on organoleptic tests with the following average scores 3.4, 2.92, and 3.28 for taste, texture and color, respectively. Keyword: red dragon fruit, erythritol, jelly candy

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Buah Naga Merah, Erythritol, Permen Jelly
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S530-559 Agricultural education S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Novita Novita
Date Deposited:	11 Mar 2025 03:48
Last Modified:	11 Mar 2025 03:48
URI:	http://repository.unsri.ac.id/id/eprint/168224

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