KARAKTERISTIK FISIK, KIMIA DAN SENSORIS PERMEN JELI SUSU KEDELAI DENGAN PENAMBAHAN KARAGENAN DAN JERUK LEMON

AJI, GILANG PRASETYA and Widowati, Tri Wardani (2025) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS PERMEN JELI SUSU KEDELAI DENGAN PENAMBAHAN KARAGENAN DAN JERUK LEMON. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the physical, chemical, and sensory characteristics of soymilk jelly candy with the addition of carrageenan and lemon juice. The research used a factorial Completely Randomized Design (CRD) with two treatment factors: carrageenan concentration (12%, 14%, 16%) and lemon juice concentration (1%, 3%, 5%). Each treatment was repeated 3 times and followed by Honestly Significant Difference (HSD) test at a level of 5%. The parameters observed were physical characteristics (hardness and color), chemical characteristics (water content, ash content, reducing sugar content, pH) and sensory characteristics (aroma, taste and texture). The results showed that the concentration of carrageenan had a significant effect on the hardness, lightness, ash content, pH of soymilk jelly candy. The concentration of lemon juice had a significant effect on hardness, lightness, yellowness, ash content and pH of soymilk jelly candy. While, the interaction of the two treatments had no significant effect. The best treatment was soymilk jelly candy with the addition of 12% carrageenan and 1% lemon juice, with the characteristics of hardness 161,33 gf, lightness 63,44, redness -0,44, yellowness 22,23, water content 53,03%, ash content 1,04%, reducing sugar 9,18%, pH 6,56, and sensory scores of taste 2,80, texture 2,83, aroma 2,87.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Karagenan, sari lemon, susu kedelai, permen jeli
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Gilang Prasetya Aji
Date Deposited:	15 Jul 2025 07:28
Last Modified:	15 Jul 2025 07:28
URI:	http://repository.unsri.ac.id/id/eprint/178581

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