KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY GULA NIPAH (NYPA FRUTICANS WURMB)

AINI, QURROTU and Widiastuti, Indah (2024) KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY GULA NIPAH (NYPA FRUTICANS WURMB). Undergraduate thesis, Sriwijaya University.

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Abstract

Jelly candy is a soft-textured candy made from sugar as the main component, along with water or plant fruit juice and gelling agents. The candy consists mainly of sugar, thus allowing red sugar from the nipa palm (Nypa fruticans wurmb) to be used as the main raw material. This study aims to determine the best formulation for the application of nipa palm sugar in producing jelly candy. The research was conducted experimentally using a Completely Randomized Design (CRD) with 3 treatment levels: G1 = 20%, G2 = 30%, G3 = 40%. The study aimed to assess chemical properties such as moisture content, ash content, and reducing sugar, and organoleptic tests including aroma, color, texture, taste, and appearance using ANOVA and Kruskal-Wallis tests. The results of this study significantly influenced the moisture content and reducing sugar levels, while showing no significant effect on ash content. Hedonic quality organoleptic tests had a significant impact (p < 0.05) on color, texture, and taste. However, aroma and appearance did not show significant differences. From this research, it was concluded that jelly candy made with 30% nipa palm sugar (treatment G2) yielded the best results and was the most preferred across all organoleptic parameters tested.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Permen jelly; gula nipah; sifat kimia; organoleptik
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Qurrotu Aini
Date Deposited:	05 Aug 2024 02:21
Last Modified:	05 Aug 2024 02:21
URI:	http://repository.unsri.ac.id/id/eprint/154014

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