STUDI PENAMBAHAN KONSENTRASI GELATIN DAN VARIASI SUMBER PIGMEN ALAMI TERHADAP MUTU PERMEN JELLY SIRSAK (Annona muricata L.)
| Main Author: | Nurfatah, Albert |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42776/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/42776/2/BAB%20I.pdf http://eprints.umm.ac.id/42776/3/BAB%20II.pdf http://eprints.umm.ac.id/42776/4/BAB%20III.pdf http://eprints.umm.ac.id/42776/5/BAB%20IV.pdf http://eprints.umm.ac.id/42776/6/BAB%20V.pdf http://eprints.umm.ac.id/42776/7/LAMPIRAN.pdf http://eprints.umm.ac.id/42776/ |
Daftar Isi:
- Soursop fruit is perishable product. It making Soursop value-add product become challenging., such as juice, jam, soursop syrup, sweets and candy. This study aims to determine the use of information from human sources and the gelatin concentration, as well as each of these factors. This study was applied nested design with 2 factors. The first factor was 3 levels pigment source variation (dragon fruit skin, rose, purple sweet potato) and the second factor was gelatin concentration (12%, 13%, 14%). The observed parameters were water content, ash content, reducing sugar, texture, antioxidant, anthocyanin, color intensity, and score (appearance, texture, taste). The result showed that there was an interaction between pigment source variation and gelatin concentration toward texture score and brightness level. Pigment source gave effects on antioxidant value, redness level, yellowness level, and appearance score while gelatin concentration gave effects on water content value, ash content, and texture score. The best treatment on soursop jelly candy obtained by the addition of rose pigment and gelatin concentration 14% (P2K3). Water content 30,96%, ash content 0,50%, reducing sugar 1,13%, texture 1,48 N/mm, antioxidant activity 81,95%, anthocyanin 3,51 mg/L, brightness level (L) 42,00, redness level (a+) 0,47, yellowness level (b) 4,23, appearance score 2,43 (less interesting), texture score 2.90 (chewy enough), and taste score 3,20 (tasty enough). The parameters of ash content and reducing sugar suitable for soft cotton candy’s quality (SNI 3547-2-2008) were not over from 3% and 5%.