ANALISIS SIFAT SENSORIS DAN KIMIA PADA PERMEN JELLY DENGAN PENAMBAHAN BUBUK DAUN KELOR DAN BUBUK HANJELI SEBAGAI KUDAPAN UNTUK REMAJA

REVILIA, MEGA and Yuliana, Indah (2022) ANALISIS SIFAT SENSORIS DAN KIMIA PADA PERMEN JELLY DENGAN PENAMBAHAN BUBUK DAUN KELOR DAN BUBUK HANJELI SEBAGAI KUDAPAN UNTUK REMAJA. Undergraduate thesis, Sriwijaya University.

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Abstract

Anemia is a body’s lack of micronutrient intake condition such as iron so that the hemoglobin level in the body is low and frequently happens in adolescents. Adolescents who experience anemia can cause disturbed growth and decrease body endurance so that they easily get the disease, and in the long term affect future pregnancy and childbirth. Moringa leaf and hanjeli are natural food ingredients that have high nutrient levels that help to improve health in humans. Therefore, it was conducted jelly candy production with Moringa leaf powder and hanjeli powder. This research intended to comprehend the acceptability and nutrition value of jelly candy. This research had an experimental character by using a Completely Randomized Design (CRD) method. There were 4 treatments with different levels of Moringa leaf powder and hanjeli powder (0:0 gram, 2:5 gram, 4:10 gram, 6:15 gram) and 2 repetitions. The organoleptic result was conducted with 100 untrained panelists, and it was obtained that F0 was the most preferred. Chemical analysis was carried out at Saraswanti Indo Ganetech Laboratory, Bogor. Organoleptic data were analyzed using a Kruskal-Wallis test and a Mann-Whitney continued test. Meanwhile, the chemical analysis data used an Analysis of Variance (ANOVA) and the continued test of Duncan's New Multiple Range Test (DNRT). The Kruskal�Wallis test result indicated a significant effect on the addition of Moringa leaf powder and hanjeli powder on all jelly candy's organoleptic parameters. The result of ANOVA analysis showed that there was a real effect in Moringa leaf powder and hanjeli powder addition on the nutrition content (ash content, water content, energy, carbohydrates, fat, protein, iron, and reducing sugar) of jelly candy. Jelly candy was selected using an exponential comparison method, such as F2 (4:10 grams) which had 2.02% of ash content, 13.05% of water content, 0,53% of fat, 342.37 kcal of energy, 72.86% of carbohydrate, 11.52% of protein, 2.45 mg/100 g of iron, and 11.41% of reducing sugar. According to the researched on chemical characteristics such as water content, ash content, and reducing sugar, the selected candy has fulfilled the requirement of soft candy quality based on SNI 3547.2-2008.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Anemia, Bubuk Daun Kelor, Bubuk Hanjeli, Permen Jelly, Organoleptik, Kimia, Zat Besi
Subjects:	R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Mega Revilia
Date Deposited:	29 Aug 2022 08:44
Last Modified:	29 Aug 2022 08:44
URI:	http://repository.unsri.ac.id/id/eprint/77570

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