KARAKTERISTIK PERMEN MARSHMALLOW DENGAN PENAMBAHAN SARI WORTEL (Daucus carota L.)

DEWI, LARASATI CITRA and Syaiful, Friska (2022) KARAKTERISTIK PERMEN MARSHMALLOW DENGAN PENAMBAHAN SARI WORTEL (Daucus carota L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Marshmallow candy characteristics with the addition of carrot juice. A non-factorial Completely Randomized Design (CRD) was used and consisted of 6 treatments, namely concentration of carrot juice (5%, 10%, 15%, 20%, 25%, and 30%). Each treatment was repeated 3 times and was tested by analysis of variance (ANOVA), then further tested with Honestly Significant Difference (HSD) at a level of 5 % and processed using the SPSS version 26. The parameters observed included physical characteristics (color and texture) and chemical characteristics (moisture content, ash content, sugar reduction and carotenoids content). The results showed that the addition of carrot juice concentration in marshmallow candy had significant effects on increasing the average value of color (redness and yellowness), moisture content, ash content, sugar reduction, and carotenoids. In addition, adding concentration of carrot juice in marshmallow candy significantly affected on decreasing in the average value of color (lightness) and texture. Carrot juice marshmallow candy with 15% was the best treatment because it approached SNI based on parameters of moisture content (18,85%), ash content (0.18%), and reducing sugar content (16,75%).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Marshmallow, wortel, konsentrasi sari wortel
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 23368 not found.
Date Deposited:	22 Aug 2022 02:47
Last Modified:	22 Aug 2022 02:47
URI:	http://repository.unsri.ac.id/id/eprint/77525

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