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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY DARI EKSTRAK JAMBU (Psididum guajava L.) DENGAN PENAMBAHAN GELATIN SEBAGAI GELLING AGENT

Oktaviyani, Anggita (2018) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY DARI EKSTRAK JAMBU (Psididum guajava L.) DENGAN PENAMBAHAN GELATIN SEBAGAI GELLING AGENT. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

The production of guava from year to year has increased.One of the potential utilization of guava that can be done is to process it into processed products that are for jelly candy. Jelly candy is one of the preferred food products of all people from the children to adults made from a mixture of fruit juice. The purpose of this research is to know the chemical and sensory characteristics of jelly candy with red guava and crystal guava raw materials with gelatin addition as gelling agent. This study uses Nested Design consisting of two factors with three replications. The first treatment is guava varieties consisting of 2 levels, namely J1 (Red Guava) and J2 (Crystal Guava). The second treatment is gelatin concentration consisting of 4 levels, ie (0%, 5%, 10% and 15%). The tested analyzes were moisture content, ash content, vitamin C content, pH value, antioxidant activity, reducing sugar content and organoleptic test (taste, favorite, color, texture). The results showed that there was a very significant effect on the use of guava varieties and gelatin concentrations. The best result was obtained by JIG2 treatment with moisture content of 27.47%, ash content of 0.27%, vitamin C level of 7.3 mg / g, antioxidant activity of 80.27%, reducing sugar by 1.42% , pH of 4.56%, texture of 2.22, brightness level (L) of 37.97, redness level (a +) of 6.17, yellowishness of 4.20, organoleptic taste of 2.43, organoleptic color 3.33, organoleptic texture of 2.47, and favorite organoleptik of 2.60. The use of red guava varieties and crystal guava with the addition of gelatin concentration affect the quality of the jelly candy produced.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311106
Uncontrolled Keywords: guava, jelly candy, gelatin
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 11:20
Last Modified: 21 Nov 2018 11:20
URI : http://eprints.umm.ac.id/id/eprint/40520

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