Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy
| Main Authors: | Purba, Carly, Sinaga, Hotnida, Nurminah, Mimi |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Talenta Publisher
, 2018
|
| Subjects: | |
| Online Access: |
https://talenta.usu.ac.id/InJAR/article/view/303 https://talenta.usu.ac.id/InJAR/article/view/303/275 |
| ctrlnum |
article-303 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy</title><creator>Purba, Carly</creator><creator>Sinaga, Hotnida</creator><creator>Nurminah, Mimi</creator><subject lang="en-US">Arabic gum</subject><subject lang="en-US">moringa leaves</subject><subject lang="en-US">jelly candy</subject><subject lang="en-US">pineapple</subject><description lang="en-US">The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of&nbsp; moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.</description><publisher lang="en-US">Talenta Publisher</publisher><date>2018-09-03</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>https://talenta.usu.ac.id/InJAR/article/view/303</identifier><identifier>10.32734/injar.v1i2.303</identifier><source lang="en-US">Indonesian Journal of Agricultural Research; Vol 1 No 2 (2018): InJAR, Vol. 1, No. 2, July 2018; 162-171</source><source>2615-5842</source><source>2622-7681</source><language>eng</language><relation>https://talenta.usu.ac.id/InJAR/article/view/303/275</relation><rights lang="en-US">Copyright (c) 2018 Indonesian Journal of Agricultural Research</rights><recordID>article-303</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:eJournal |
| author |
Purba, Carly Sinaga, Hotnida Nurminah, Mimi |
| title |
Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy |
| publisher |
Talenta Publisher |
| publishDate |
2018 |
| topic |
Arabic gum moringa leaves jelly candy pineapple |
| url |
https://talenta.usu.ac.id/InJAR/article/view/303 https://talenta.usu.ac.id/InJAR/article/view/303/275 |
| contents |
The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. |
| id |
IOS7550.article-303 |
| institution |
Universitas Sumatera Utara |
| institution_id |
31 |
| institution_type |
library:university library |
| library |
Perpustakaan Universitas Sumatera Utara |
| library_id |
599 |
| collection |
Indonesian Journal of Agricultural Research (InJAR) |
| repository_id |
7550 |
| subject_area |
agriculture Animal Science and Fisheries Agribusiness Bioscience |
| city |
KOTA MEDAN |
| province |
SUMATERA UTARA |
| shared_to_ipusnas_str |
1 |
| repoId |
IOS7550 |
| first_indexed |
2020-03-30T04:25:11Z |
| last_indexed |
2020-03-30T04:25:11Z |
| recordtype |
dc |
| _version_ |
1686546798568538112 |
| score |
17.538404 |