Karakteristik Permen Karamel Susu Rendah Kalori dengan Proporsi Sukrosa dan Gula Stevia (Stevia rebaudiana) yang Berbeda
| Main Authors: | Faradillah, Nida; Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Hintono, Antonius; Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang, Pramono, Yoyok Budi; Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Indonesian Food Technologists
, 2016
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| Subjects: | |
| Online Access: |
http://jatp.ift.or.id/index.php/jatp/article/view/206 http://jatp.ift.or.id/index.php/jatp/article/view/206/167 |
Daftar Isi:
- Penelitian yang bertujuan untuk mengetahui pengaruh penggunaan pemanis rendah kalori terhadap nilai kalori, tingkat kemanisan dan tekstur permen karamel susu telah dilakukan di Laboratorium Kimia dan Gizi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan proporsi sukrosa dan gula stevia yang berbeda yaitu 100% : 0%, 75% : 25%. 50% : 50%, 25% : 75% dan 5 ulangan. Hasil penelitian menunjukkan semakin banyak gula stevia yang digunakan dan semakin sedikit sukrosa yang digunakan, nilai kalori permen karamel semakin rendah, dengan nilai 4371, 96 ± 4,76 kal/g; tingkat kemanisan 7,94 ± 0,19 Brix dan pada tekstur menunjukkan bahwa permen karamel susu disukai oleh panelis.The study aims to determine the used of low-calorie sweetener effects for calorify value, sweetness and texture of caramel milk candy was conducted in the Laboratory of Food Chemistry and Nutrition, Faculty of Animal Science and Agriculture, University of Diponegoro. The research method used a completely randomized design (CRD) with 4 treatments using different proportion between sucrose and stevia sugar 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75% and 5 replications. Based on the research, using of sugar stevia more and the other hand less of sucrose showed that value of calorie was lower (4371.96 ± 4.76 cal/g); value of sweetness was (7.94 ± 0.19 Brix) and texture showed that milk caramel candy like by panelists.