SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestica VaL)

INDAWAN, HENDRA and Syafutri, Merynda Indriyani and Lidiasari, Eka (2010) SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestica VaL). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the physical, Chemical and organoleptic characteristics of Cucumis melo L. jelly candies with the addition of sorbitol and Curcuma domestika Val. extract. This research was conducted in the Chemical Laboratory of Agricultural, Department of Agricultural Technology, Agricuitural Faculty, Sriwijaya University Indralaya, from January to June 2010. This research used a Factorial Completely Randomized Design with two treatments and three replications for each treatment. S factor was the addition of sorbitol concentrations (9%, 16% and 23%) and E was the addition of Curcuma domestika Val. extract concentrations (5%, 7% and 9%). The parameters were physical characteristics (texture and color), Chemical characteristics (water content, ash content, total acid, total sugar and antioxydant activity) and organoleptic hedonic test (texture, color, odour and taste). The results showed that the addition of sorbitol concentration had significant effect on the lightness, water content, pH, total acid, total sugar and antioxydant activity of Cucumis melo L. jelly candies. The addition of Curcuma domestika Val. extract had significant effect on the chroma, hue, water content, total acid, and antioxydant activity of Cucumis melo L. jelly candies. Interaction addition of sorbitol and Curcuma domestika Val. extract had significant effect on the antioxydant activity of jelly candies. S2E2 treatment (sorbitol 16% and 7% Curcuma domestika Val. extract) was the best treatment with physical characteristics (texture 554.27 gf, lightness 53%, chroma 36.97% and hue 78.20°), Chemical characteristics (water content 36.48%, ash content 3.01%, pH 5.03, total acid 0.76%, total sugar 37.00% and the antioxydant activity 27.09%), and organoleptic characteristics by scoring preferences (color 3.16, texture 2.88, odour 3.08 and taste 2.88).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Permen Jelly, timun Suri, Sorbitol, Ekstrak Kunyit
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	22 Apr 2025 08:39
Last Modified:	22 Apr 2025 08:39
URI:	http://repository.unsri.ac.id/id/eprint/170455

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