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KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK PERMEN JELLY DUA VARIETAS WORTEL (Daucus carota) DENGAN PENAMBAHAN PERBEDAAN KONSENTRASI SIRUP GLUKOSA

Rofitasari, Rofitasari (2019) KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK PERMEN JELLY DUA VARIETAS WORTEL (Daucus carota) DENGAN PENAMBAHAN PERBEDAAN KONSENTRASI SIRUP GLUKOSA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Imperator and chantenay, varietas of carrots, are prominent, which have different physical and chemical properties. Carrots contain pro vitamin A which consists of betacarotene. The use of carrots is less attention at this time, therefore processed products that are increasingly diverse and have economic value are needed. One form of diversification from carrots is jelly candy. Jelly candy is one type of candy that is owned because it has a distinctive nature. To get the required texture it is necessary to control the syrup. The optimal use of emotional syrup will result in suppleness, resistance and sweetness captured. The purpose of this study was to study the interactions and interactions of carrot varieties and the allocation of syrup to the physicochemical characteristics of carrot jelly and to understand the best maintenance. This study uses a nested randomized design consisting of 2 factors. The main factor (main plot factor) is the type of carrots, namely imperator carrots and traditional carrots and nested factors (sup plot factor) is a glucose syrup concentration consisting of 4 levels namely 20%, 30%, 40% and 50%. The parameters observed included water content activity, ash content, reducing sugar content, beta-carotene, pH, texture, color and organoleptic (texture, color, and preference). The results showed that differences in carrot varieties and glucose syrup concentrations did not interact with ash content, beta-carotene levels and yellowish levels. The use of different carrot extracts significantly affected water content, ash, reducing sugars, beta-carotene, pH, texture, brightness (L), redness (a +), yellowness (b +), organoleptic texture, color organoleptic, favorite organoleptic. The addition of glucose syrup concentration significantly affected water content, reducing sugars, pH, texture, brightness (L), redness (a +), organoleptic texture, color organoleptic, favorite organoleptic. The best results obtained in the process of making carrot jelly candy are W2G4 (chantenay carrot extract with 50% glucose syrup) with a moisture content of 10.8%; ash content of 0.2; reduced sugar content of 1.9%; beta-carotene of 8418.8 µg / 100 grams; pH of 5.5; texture of 1.5; brightness (L) of 35.7; redness (a +) of 1.8; redness (b +) of 9.7; color organoleptic of 2.9; organoleptic texture of 2.8; and favorite organoleptics of 2.0.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201510220311092
Corporate Creators: Damat (0028026402), Rista Anggriani (1940)
Keywords: imperator carrots, chantenay carrots, jelly candies, glucose syrup
Subjects: Q Science > QD Chemistry
T Technology > T Technology (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201510220311092
Date Deposited: 22 Aug 2019 01:11
Last Modified: 22 Aug 2019 01:11
URI : http://eprints.umm.ac.id/id/eprint/50521

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