KARAKTERISTIK PERMEN JELLY JERUK KALAMANSI (CITROFORTUNELLA MICROCARPA) DENGAN VARIASI JENIS DAN KONSENTRASI PEMANIS

FADHILAH, CHAIRANIL and Syafutri, Merynda Indriyani (2021) KARAKTERISTIK PERMEN JELLY JERUK KALAMANSI (CITROFORTUNELLA MICROCARPA) DENGAN VARIASI JENIS DAN KONSENTRASI PEMANIS. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the physical and chemical characteristics of calamansi jelly candy with variation of types and sweetener concentrations. This study used a non-factorial Completely Randomized Design (CRD) which consisted of 9 treatments. Each treatment was repeated 3 times and was tested by analysis of variance (ANOVA), then further tested with Duncan's test (DMRT) at a level of 5 % and processed using the SPSS version 26. The parameters observed included physical characteristics (color and hardness), and chemical characteristics (reducing sugar content, water content, ash content, and pH). The results showed that the sweetener had significant effects on increasing the yellowness, ash content, and pH, but had no significant effect on the redness, hardness, reducing sugar content, and water content. Calamansi jelly candy with 30 % granulated sugar as a sweetener was the best treatment because it had a similar color as calamansi and approached SNI based on parameters of water content (17.5%), ash content (0.87%), and reducing sugar content (2.35%).

Item Type:	Thesis (Undergraduate)
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 8533 not found.
Date Deposited:	24 Nov 2021 04:04
Last Modified:	13 Jun 2022 06:15
URI:	http://repository.unsri.ac.id/id/eprint/57458

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