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KARAKTERISTIK PERMEN JELLY APEL (MALUS SYLVESTRIS MILL) VARIETAS MANALAGI, ROMEBEAUTY DAN ANNA YANG DITAMBAHKAN PIGMEN DARI SUMBER BERBEDA

Yulianto, Andri (2018) KARAKTERISTIK PERMEN JELLY APEL (MALUS SYLVESTRIS MILL) VARIETAS MANALAGI, ROMEBEAUTY DAN ANNA YANG DITAMBAHKAN PIGMEN DARI SUMBER BERBEDA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

According to the Central Bureau of Statistics (2016) Batu City has a level of productivity of apples per year ranging from 17,050 tons. Apple apples include climatisic fruits so that the need for further processing that will improve the shelf life Candy jelly is one of the popular products, especially children, considering the sweet taste and can be consumed in all conditions. Candy jelly on the market allegedly using synthetic dyes. The use of natural dyes is one alternative to utilize Indonesia's biological wealth. Antosianin in roses and betalaine in bits produce red with different stability levels (Saati, 2016a). In addition, both pigments also have high antioxidant activity (Saati, 2016b) that can enhance the functional side of jelly candy. This study aims to determine the effect of different varieties of apples on the quality of jelly candy, to determine the effect of the addition of anthocyanin extract of rose and betalaine bit extract to the quality of candy jelly. This research was done by nesting design with first factor of apple variety (A) with 3 levels ie Manalagi, Romebeauty and Anna, second factor addition of pigment extract (L) with 4 levels ie without addition extract, extract from rose, extract from bit and combination extract of roses and bits. The results showed that the difference of apple varieties had an effect on to ash content, pH, reducing sugar, yellowishness (b +) and apple jelly candy texture. The addition of pigments (roses and bits) affects water content, pH, antioxidant activity, reducing sugar, brightness (L), redness (a +), yellowishness (b +) and texture of jelly candy. The best treatment was A1L3 treatment (Manalagi apple jelly candy with addition of pigment extract from rose and beet) with moisture content 31,52%, ash content 0,34%, pH value 4.50, texture analysis 13,23 N, antioxidant activity 47 , 53%, 1.07% reduction sugar, brightness level (L) 36.27, redness level (a +) 2.77, yellowishness (b +) 1.17, 3.43 (savory), 3.42 (tasty), color 3.00 (interesting), texture 2.98 (chewy) and likes 2.99 (quite like). The results that meet the standard of soft candy according to SNI-01-3547-2008 are ash content (maximum 3%) and reducing sugar (maximum 25%) while the water content exceeds the standard (maximum 20%).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311138
Keywords: apple, Manalagi, Romebeauty, Anna, anthocyanin, betalain, candy jelly
Subjects: S Agriculture > S Agriculture (General)
T Technology > TX Home economics
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 09 Nov 2018 02:23
Last Modified: 09 Nov 2018 02:23
URI : http://eprints.umm.ac.id/id/eprint/39686

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