KARAKTERISTIK PERMEN JELLY BUAH MARKISA (PASSIFLORA EDULIS) DENGAN VARIASI KONSENTRASI PEKTIN DAN GULA

NABILAH, TRI ADELTI and Syafutri, Merynda Indriyani (2021) KARAKTERISTIK PERMEN JELLY BUAH MARKISA (PASSIFLORA EDULIS) DENGAN VARIASI KONSENTRASI PEKTIN DAN GULA. Undergraduate thesis, Sriwijaya University.

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Abstract

Jelly candy is a type of soft candy who made from juice and gel-forming materials. The objective of this research was to determine the effect of variation pectin and sugar concentration to the characteristics physical and chemical of passion fruit (Passiflora edulis) gummy candies. The research using factorial completely randomized design with two factors treatment were increase concentration of pectin (1%, 1,5%, 2%) and concentration of sugar (30%, 40%, 50%). The observed parameters included physical characteristics (color, elasticity) and chemical characteristics (water, ash, pH, vitamin C, reducing sugar content, total acid content). The result showed that treatment of concentration pectin significantly affected on color (lightness, redness, yellowness), elasticity, water, ash, vitamin C, reducing sugar content, and total acid content. Treatment of sugar concentration significantly affected on color (lightness, yellowness), elasticity, water, ash, pH, vitamin C, reducing sugar content, and total acid content. The both of interaction affected significantly on elasticity, water, reducing sugar content, and total acid content. A3B2 treatment (pectin concentration 2% and sugar concentration 40%) were the best treatment because it approached SNI (2008) based on parameters of water content (17,41%), ash content (1,06%), and reducing sugar content (8,28%).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Buah Markisa, Pektin, Gula, Permen Jelly
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 8259 not found.
Date Deposited:	04 Feb 2022 06:20
Last Modified:	04 Feb 2022 06:20
URI:	http://repository.unsri.ac.id/id/eprint/64429

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