KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) PADA BERBAGAI KONSENTRASI GELATIN DAN HIGH FRUCTOSE SYRUP (HFS)

SURA, OTEN MARTY and Pambayun, Rindit and Lidiasari, Eka (2009) KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) PADA BERBAGAI KONSENTRASI GELATIN DAN HIGH FRUCTOSE SYRUP (HFS). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this reseach was to investigate the characteristics of jelly candy made by the extract of timun suri (Cucumis melo L.) and getting the suitable formula in the process of making them. The research was conducted at the Laboratory of Agriculture Product Chemistry, Departement of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, Indralaya from October 2008 until June 2009. This research used a Factorial Completely Randomized Design with two treatments and three replications for each treatment. Two treatments were concentration of gelatin (Gi: 12,5%, G2: 15%, G3: 17,5%) and concentration of High Fructose Syrup (Si: 25%, S2: 50%, S3: 75%). Observed parameters were the content of water, ash, texture, pH, total sugar, colour, total acid and sensory test. The result showed that addition of gelatin significant effect on the content pH, hue and chroma. Addition of High Fructose Syrup significant effect on the content of water, hue, chroma, and total sugar. The interactions of treatments had signicant effect on pH and total sugar. The sensory test showed that treatment G2S2 (gelatin 15% and HFS 50% ) was the best treatment.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	permen Jelly, Timun suri, Gelatin
Subjects:	S Agriculture > S Agriculture (General) > S560-571.5 Farm economics. Farm management. Agricultural mathematics. Including production standards, record keeping, farmwork rates, marketing
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	11 Aug 2022 07:12
Last Modified:	11 Aug 2022 07:12
URI:	http://repository.unsri.ac.id/id/eprint/76988

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