KAJIAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DAN JENIS GULA TERHADAP KARAKTERISTIK PERMEN JELLY BUAH NAGA
| Main Author: | Zhafira, Nurina |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/41414/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/41414/2/BAB%20I.pdf http://eprints.umm.ac.id/41414/3/BAB%20II.pdf http://eprints.umm.ac.id/41414/4/BAB%20III.pdf http://eprints.umm.ac.id/41414/5/BAB%20IV.pdf http://eprints.umm.ac.id/41414/6/BAB%20V.pdf http://eprints.umm.ac.id/41414/7/LAMPIRAN.pdf http://eprints.umm.ac.id/41414/ |
| ctrlnum |
41414 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.umm.ac.id/41414/</relation><title>KAJIAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus
polyrhizus) DAN JENIS GULA TERHADAP KARAKTERISTIK PERMEN
JELLY BUAH NAGA</title><creator>Zhafira, Nurina</creator><subject>S Agriculture (General)</subject><description>Red dragon fruit consumed a lot by society in a fresh form or processed into food with long shelf life. But in the processing there is a part that does not get more attention, that is the dragon fruit skin. Even though dragon fruit skin have useful substances like antioxidants and pectin. Making candy jelly is one of innovation in the field of food for utilizing the dragon fruit skin which is only considered as a garbage. Besides pectin from dragon fruit skin, sugar is one of the ingredients that needed to make a candy jelly. In addition to sucrose, corn sugar also used to make a candy jelly because it has a low calories than sucrose. 
This study aims to study of addition of red dragon fruit skin and sugar type on the characteristics of jelly candy of dragon fruit . Factorial Group Random Design (RAK) used in this research. There are 2 factors in this research, first factor with 4 levels is the addition of red dragon fruit skin (0%;15%;20%;25%) and the second factor with 3 level is the addition of different types of sugar (sucrose, corn sugar, sucrose:corn sugar).
The result of this research showed that there was an interaction between the addition of red dragon fruit skin and the type of sugar to the water content, sugar reduction, texture analysis, redness level and organoleptic (taste, texture and level of contentment). The best treatmen is K2G1 (20% red dragon fruit skin and sucrose) with water content 26,41%, ash content 0,53%, pH value 4,62, texture analysis 35,89 N, total anthocyanin-betasianin 1,09 mg/L, antioxidant activity 44,76%, sugar reduction 4,44%, brightness (L) 37,20, redness level (a+) 10,53, total calories 438 kkal and 112,36 g carbohydrates, flavor 3,0 (quiet like), taste 3,37 (tasty), texture 3,70 (quiet chewy) dan level of contentment 3,57 (quiet like). The K2G1 (20% red dragon fruit skin and sucrose) treatment is suspected to produce good and qualified from SNI-01-3746-2008 except for water content parameter.</description><date>2018-11</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/41414/1/PENDAHULUAN.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/41414/2/BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/41414/3/BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/41414/4/BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/41414/5/BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/41414/6/BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/41414/7/LAMPIRAN.pdf</identifier><identifier> Zhafira, Nurina (2018) KAJIAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DAN JENIS GULA TERHADAP KARAKTERISTIK PERMEN JELLY BUAH NAGA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang. </identifier><recordID>41414</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
Zhafira, Nurina |
| title |
KAJIAN PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus
polyrhizus) DAN JENIS GULA TERHADAP KARAKTERISTIK PERMEN
JELLY BUAH NAGA |
| publishDate |
2018 |
| topic |
S Agriculture (General) |
| url |
http://eprints.umm.ac.id/41414/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/41414/2/BAB%20I.pdf http://eprints.umm.ac.id/41414/3/BAB%20II.pdf http://eprints.umm.ac.id/41414/4/BAB%20III.pdf http://eprints.umm.ac.id/41414/5/BAB%20IV.pdf http://eprints.umm.ac.id/41414/6/BAB%20V.pdf http://eprints.umm.ac.id/41414/7/LAMPIRAN.pdf http://eprints.umm.ac.id/41414/ |
| contents |
Red dragon fruit consumed a lot by society in a fresh form or processed into food with long shelf life. But in the processing there is a part that does not get more attention, that is the dragon fruit skin. Even though dragon fruit skin have useful substances like antioxidants and pectin. Making candy jelly is one of innovation in the field of food for utilizing the dragon fruit skin which is only considered as a garbage. Besides pectin from dragon fruit skin, sugar is one of the ingredients that needed to make a candy jelly. In addition to sucrose, corn sugar also used to make a candy jelly because it has a low calories than sucrose.
This study aims to study of addition of red dragon fruit skin and sugar type on the characteristics of jelly candy of dragon fruit . Factorial Group Random Design (RAK) used in this research. There are 2 factors in this research, first factor with 4 levels is the addition of red dragon fruit skin (0%;15%;20%;25%) and the second factor with 3 level is the addition of different types of sugar (sucrose, corn sugar, sucrose:corn sugar).
The result of this research showed that there was an interaction between the addition of red dragon fruit skin and the type of sugar to the water content, sugar reduction, texture analysis, redness level and organoleptic (taste, texture and level of contentment). The best treatmen is K2G1 (20% red dragon fruit skin and sucrose) with water content 26,41%, ash content 0,53%, pH value 4,62, texture analysis 35,89 N, total anthocyanin-betasianin 1,09 mg/L, antioxidant activity 44,76%, sugar reduction 4,44%, brightness (L) 37,20, redness level (a+) 10,53, total calories 438 kkal and 112,36 g carbohydrates, flavor 3,0 (quiet like), taste 3,37 (tasty), texture 3,70 (quiet chewy) dan level of contentment 3,57 (quiet like). The K2G1 (20% red dragon fruit skin and sucrose) treatment is suspected to produce good and qualified from SNI-01-3746-2008 except for water content parameter. |
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IOS4109.41414 |
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Universitas Muhammadiyah Malang |
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136 |
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library:university library |
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Perpustakaan Universitas Muhammadiyah Malang |
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546 |
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UMM Institutional Repository |
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4109 |
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MALANG |
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JAWA TIMUR |
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IOS4109 |
| first_indexed |
2019-05-07T01:46:25Z |
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2019-05-07T01:46:25Z |
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dc |
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1675924491440488448 |
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17.538404 |