KARAKTERISTIK FISIK, KIMIA, FUNGSIONALITAS DAN ORGANOLEPTIK PERMEN JELLY ASAM KERANJI (Dialium indum L.)

PIRMAN, PIRMAN and Pambayun, Rindit and Hermanto, Hermanto (2015) KARAKTERISTIK FISIK, KIMIA, FUNGSIONALITAS DAN ORGANOLEPTIK PERMEN JELLY ASAM KERANJI (Dialium indum L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Jelly candy is candy made from water or juice and gel-forming materials with clear and transparent look, and certain elasticity texture. In the making of jelly candy, elasticity and texture much affected by the gel-forming material used. The objective of this research was to determine the effect of asam keranji and the amount of gelatin to the characteristics physical, chemical, functionality and organoleptic asam keranji (Dialium indum L.) jelly candy. This research was implemented at the Laboratory of Agricultural Products Chemistry, General Microbiology Laboratory and the Laboratory of Sensory Evaluation Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya. Indralaya in February 2015 to Oktober 2015. The research using factorial completely randomized design with the factors treatment were increased concentration of the asam keranji (20%, 30%, 40%) and concentration of gelatin (15%, 20%, 25%). The parameters were physical characteristics (texture and color), chemical characteristics (ash, water, vitamin C, pH, total acid and total phenol), functionality characteristics (antioxidant activity), and organoleptic test (hedonic test include color, flavor and texture). The results showed that treatment of concentration asam keranji significantly affected on color (lightness, chroma, and hue), ash, water, vitamin C, pH, total acid, total phenols and antioxidant activity. Treatment gelatin concentration significantly affected on texture, color (lightness and hue), ash, water, vitamin C, pH, total acid and antioxidant activity. The both of interaction affected on color (lightness), water, vitamin C, total acid, total phenols, antioxidant activity and organoleptic (texture hedonic test). A2B2 treatment (concentration asam keranji 30% and contentration gelatin 20%) were the best treatment with physical properties of (texture 53.8 gf, color with a lightness 33.67%, chroma 11.13%, and hue 34.1 (o) (Red)), chemical properties (total phenol 28.56 mg/L, water 38.47%, ash 0.35%, total acid 11.16%, pH 3.93, vitamin C 19.84 mg), antioxidant activity 0.055 mg/mL, and organoleptic properties with hedonic test (3.12 color, texture 2.96, and a taste of 2.96).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Asam keranji (Dialium indum L.), gelatin, jelly candy
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ1480-1496 Agricultural machinery. Farm machinery
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	15 Nov 2019 04:40
Last Modified:	15 Nov 2019 04:40
URI:	http://repository.unsri.ac.id/id/eprint/16509

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