Putri, Elita Mahda Gatra (2024) FORMULASI PERMEN JELI VEGAN SARI BUAH NANAS, LEMON, BUNGA KOL, DAN UMBI BIT MERAH DENGAN KONSENTRASI KARAGENAN. Undergraduate thesis, Universitas Muhammadiyah Malang.
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Abstract
The vegan lifestyle is currently trending and growing very rapidly. The need for nutrients produced by plant-based products is an important concern of the community. One product that has the potential to become a vegan product is vegan jelly candy. The purpose of this study was to determine the formulation and potential of jelly candy as a vegan product seen from the parameters of water content, fiber content, pH, water activity, vitamin C content, antioxidant activity, and organoleptic (color, aroma, taste, texture, overall). The research method used was a Factorial Complete Randomized Design with 2 factors, namely fruit and vegetable formulations and carrageenan concentration, 6 treatments, and 2 replicates. The analysis used was Analysis of Variance at the 5% level. Further tests using Duncan Multiple Range Test at the 5% level for samples that give a real effect. The standard requirements for vegan jelly candy products are in SNI 3547.2-2008. The overall acceptable vegan jeli candy product for panelists was N2K2 (60% Pineapple: 6% Lemon: 17% Cauliflower: 17% Red Beetroot; 2.25% Carrageenan) with a moisture content of 10.47±5.54%; crude fiber content of 6.88±1.39%; pH 3.83±0.12; Aw 0.81±0.02; vitamin C content of 20.77±4.89%; antioxidant activity of 13.38±9.27%; organoleptic parameters of red-red very purple color; slightly fragrant aroma of jeli candy; sweet and sour taste; slightly chewy texture.
Item Type: | Thesis (Undergraduate) |
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Student ID: | 202010220311098 |
Keywords: | Nutrasetical, Antioxidant, Vitamin C |
Subjects: | Q Science > Q Science (General) S Agriculture > SB Plant culture |
Divisions: | Faculty of Agriculture and Animal Science > Department of Food Technology (41203) |
Depositing User: | 202010220311098 elitamahda98 |
Date Deposited: | 19 Jul 2024 07:01 |
Last Modified: | 19 Jul 2024 07:01 |
URI: | https://eprints.umm.ac.id/id/eprint/8422 |