PENGARUH PENAMBAHAN KARAGENAN DAN GULA MERAH PADA PEMBUATAN COKLAT OLES BERBAHAN GULO PUAN

PAJAR, MUHAMMAD and Rosidah, Umi and Hamzah, Basuni (2021) PENGARUH PENAMBAHAN KARAGENAN DAN GULA MERAH PADA PEMBUATAN COKLAT OLES BERBAHAN GULO PUAN. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05031181520067.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
Preview	Text RAMA_41231_05031181520067_ 0020116003_ 0012065304_01_Front_Ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (360kB) | Preview
	Text RAMA_41231_05031181520067_ 0020116003_ 0012065304_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (232kB) | Request a copy
	Text RAMA_41231_05031181520067_ 0020116003_ 0012065304_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (177kB) | Request a copy
	Text RAMA_41231_05031181520067_ 0020116003_ 0012065304_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (729kB) | Request a copy
	Text RAMA_41231_05031181520067_ 0020116003_ 0012065304_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (90kB) | Request a copy
	Text RAMA_41231_05031181520067_ 0020116003_ 0012065304_06.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (89kB) | Request a copy
	Text RAMA_41231_05031181520067_ 0020116003_ 0012065304_07_Lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (434kB) | Request a copy
	Text RAMA_41231_05031181520067_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (5MB) | Request a copy

Abstract

This study aims to determine the effect of carrageenan concentration and brown sugar concentration on the physical, chemical and sensory properties of basting chocolate made from female sugar. This research was conducted at the Chemical Laboratory of Agricultural Products and Sensory Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya. This research was conducted from June 2020 to November 2020. This study used a Factorial Completely Randomized Design (RALF) with 2 (two) treatment factors, namely variations in Carrageenan concentration (A) consisting of 2 treatment levels and Brown Sugar concentration variations (B) consisting of 3 treatment levels, each treatment repeated three times. Parameters observed included physical properties (texture), chemical properties (moisture content, ash content) and sensory tests (color and oilability). The results showed that the concentration of carrageenan and brown sugar had a significant effect on texture, water content, ash content, sensory tests (color and smearing power. Glazed chocolate with the addition of 1% carrageenan concentration and 8% brown sugar (A1B2) was the best treatment based on hedonic sensory tests. with a hardness value of 108.33 gf, water content 32.45%, ash content 4.80%, lightness (27.07), redness (-1.72), yellowness (3.99), and the power of applying (+, +,+). Keywords: carrageenan, brown sugar, female sugar, chocolate spread

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	karagenan, gula merah, gula puan, cokelat oles
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Muhammad Pajar
Date Deposited:	16 Jun 2022 02:14
Last Modified:	16 Jun 2022 02:14
URI:	http://repository.unsri.ac.id/id/eprint/72094

Actions (login required)

View Item