PENGARUH KONSENTRASI KARAGENAN TERHADAP SIFAT FISIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY MANGGA KWENI
Daftar Isi:
- Theobjectiveofthisresearchwastodeterminetheeffectsof addingcarragenanonphysical,chemicalandorganolepticcharacteristics ofjellycandyfrom kwenimango(Mangiferaodorata).Theresearchwas conductedatChemicalOfAgriculturalProductLaboratory,Agricultural TechnologyDepartment,AgricultureFaculty,SriwijayaUniversityFrom MarchToApril2019.TheresearchusedFactorialCompletelyRandom Designwithtwofactorsandeachtreatmentwasrepeatedthreetimes. Thefirstfactorwastheconcentrationofkwenimangoandwater(50%, 75%and100%)andthesecondfactorwascarragenanwhichconsistedof threelevelsoftreatment(2%,4%dan6%).Theparameterswerephysical characteristics (moisture content, color (L*, a*,b*), chemical characteristics (water content and total dissolved solids) and organoleptic(color,taste,and texture).Theresultsshowed thatthe comparisonoftheconcentrationofkwenimangojuicewithwaterandthe additionofcarragenanconcentrationcansignificantlyincreasethetexture valueandtotaldissolvedsolids,butsignificantlydecreasesthevalueof watercontent.BasedonallA3B3Parameters(kwenimangojuice100g+ water100Mlandcarragenan6%)isthebesttreatment,namelytexture 4,56gf,L*35,35%,a*4,37%,b*24,71%,watercontent61,70%,total dissolvedsolids3,77%andhedonicscoreoncolor,tasteandtextureis 3,80;3,96and4,04respectively.