PENGARUH PENAMBAHAN EKSTRAK DAUN MINT (Mentha piperita L.) DAN GELATIN TERHADAP KARAKTERISTIK PERMEN JELLY NANAS

NABILA, MALIHA and Priyanto, Gatot (2025) PENGARUH PENAMBAHAN EKSTRAK DAUN MINT (Mentha piperita L.) DAN GELATIN TERHADAP KARAKTERISTIK PERMEN JELLY NANAS. Undergraduate thesis, Sriwijaya University.

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Abstract

Jelly candy was a soft-textured candy processed with the addition of hydrocolloid components that produced a chewy texture. Jelly candy was classified as a semi-moist food with a soft texture and could be consumed directly without further processing. This jelly candy could last for several months without heat treatment, refrigeration, or freezing, given an appropriate formulation. This study aimed to obtain the optimal formulation of mint extract and gelatin in pineapple jelly candy. This study used a non-factorial Completely Randomized Design (CRD) with one treatment factor, namely jelly candy formulation consisting of 5 treatment levels, namely A1 (mint 0% + gelatin 8%), A2 (mint 5% + gelatin 10%), A3 (mint 15% + gelatin 12%), A4 mint (25% + gelatin 14%) and A5 (mint 35% + gelatin 16%). Each treatment was repeated 3 times. Parameters observed included physical characteristics in the form of chewiness, and syneresis. Chemical characteristics are water content, ash content, and antioxidant activity and sensory characteristics are hedonic test in the form of taste, color, and texture. The results showed that the jelly candy formulation had a significant effect on the chewiness value, syneresis value, water content value, ash content value, antioxidant activity value, and organoleptic test value (taste, color and texture). Treatment A4 (25% mint juice + 14% gelatin) is the best treatment with the value of physical properties (texture 16.40 gf, sineresis 2.72%), chemical properties (moisture content 17.6%, ash content 0.37%) and organoleptic panelist liking (color 3.04, taste 3.08, texture 3.12). The antioxidant activity value is best in treatment A5 (35% mint juice, + 16% gelatin) with IC50 of 860 (μg/mL).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	daun mint, gelatin, permen jelly.
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Maliha Nabila
Date Deposited:	15 May 2025 08:06
Last Modified:	15 May 2025 08:06
URI:	http://repository.unsri.ac.id/id/eprint/172657

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