KAJIAN RASIO BUBUR RUMPUT LAUT (Eucheuma cottonii) DAN SARI JAHE (Zingiber officinale) TERHADAP BEBERAPA KOMPONEN MUTU PERMEN JELLY
| Main Author: | MARIYANTO, MARIYANTO |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/12700/1/judul%20dll.docx http://eprints.unram.ac.id/12700/2/isi.docx http://eprints.unram.ac.id/12700/3/DP.docx http://eprints.unram.ac.id/12700/4/Lampiran.docx http://eprints.unram.ac.id/12700/ |
Daftar Isi:
- essence toward some components of jelly candy quality. The experiment design is with one factor, namely seaweed porridge ratio and ginger essence with comparison (seaweed porridge : ginger essence) 60%:5%, 55%:10%, 50%:15%, 45%:20% and 40%:25% repeat three times. Observed parameter in this research is chemistry characteristics include water content, sucrose content, reducing sugarcontent and oleoresincontent and it organoleptic test include texture, smell and taste. The research result show that unprovide real effect toward water content, sucrose, and organoleptic taste (hedonic), but provide real effect toward oleoresin, reducing sugar and organoleptic aroma (hedonic) and texture (hedonic) of jelly candy. For the quality requisite in jelly candy, in water content quality requisite is unowned by all treatment, in reducing sugar content quality requisite is owned in all treatment, for sucrose quality requisite is owned by increment seaweed porridge 50% and ginger essence 15%, the increment of seaweed porridge 45% and ginger essence 20% and increment seaweed porridge 40% and ginger essence 25%.