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KAJIAN SUMBER PEWARNA ALAMI DARI EKSTRAK PIGMEN DAN LAMA PERENDAMANNYA TERHADAP MUTU MANISAN KOLANG-KALING

Fathullah, Desya Medinasari (2018) KAJIAN SUMBER PEWARNA ALAMI DARI EKSTRAK PIGMEN DAN LAMA PERENDAMANNYA TERHADAP MUTU MANISAN KOLANG-KALING. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Candied is one type of snack that usually uses sugar as a sweetener. The production of candied sugar palm fruit still use synthetic dyes. It caused by the lack of supervision from the government, so that many people use synthetic dyes with levels that are not in accordance with the standards set. The use of anthocyanin pigment sources from roses (Rosa damascena Mill.), dragon fruit and dragon fruit skin (Hyclocereus costaricensis) is required to reduce the use of harmful synthetic dyes and take advantage of abundant local biodiversity. The aim of the study were to know the influence of pigment source and immersion time to physico-chemical and organoleptic properties of candied sugar palm fruit. The study was conducted using a nested randomized design consisting of two factors. Factor I was 5 sources of pigment, namely roses, dragon fruit, dragon fruit skin, roses:dragon fruit skin (50:50), and dragon fruit:dragon fruit skin (75:25). Factor II was the long immersion for 24 hours and 36 hours. Parameter analyzed were moisture value, pH, total soluble content, the antioxidant activity, total antochyanin, the brightness level (L), the redness level (a +), the yellowness/bluishness (b+/b-), and organoleptic (appearance, aroma, and taste). Based on the results of the research, it was known that the treatment of the sources of pigment and the duration of immersion have an influence on water content, pH, sucrose content, antioxidant activity, total anthocyanin, color intensity (L, a, b), and hedonic test of sweets. The best treatment of candied sugar palm fruit was R1D2 which is a dragon fruit skin with 36 hours of soaking time and has been in accordance with SNI 1718: 1996. The best treatment samples (R1D2) were almost matching all the parameters of candied sugar palm fruit (Inaco brand), even outperform the antioxidant activity of 85,44%, moisture value of 71,13%, pH was 2,67, total soluble content of 3,93obrix, the antioxidant activity of 79,18%, total antochyanin 4,70mg/L, the brightness level (L) of 37,40, the redness level (a +) 13,33, the bluishness (b-) 3,17, the appearance of 1,53 (not interesting), the aroma of 3,43 (quite like), and taste of 3.43 (good enough).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311060
Uncontrolled Keywords: Source of pigment, immersion time, candied sugar palm fruit.
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Nov 2018 10:30
Last Modified: 21 Nov 2018 10:30
URI : http://eprints.umm.ac.id/id/eprint/40502

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