KARAKTERISTIK FISIK, KIMIA, FUNGSIONAL DAN ORGANOLEPTIK PERMEN JELI FORMULASI KINANG
Daftar Isi:
- MUHAMAD FERDINAN. Characteristics of Physical, Chemical, Functional and Organoleptic Jelly Candy Kinang Formulation (Supervised by RINDIT PAMBAYUN and BUDI SANTOSO). The objective of this research was to determine the effect of kinang betel concentration and gelatin concentration addition on physical, chemical, functional and sensory characteristics of jelly candy . This research was conducted at the Chemical Laboratory of Agricultural, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya, starting from january 2017. The research used a Factorial Complete Random Design (RALF) with two treatments and three replications. The first factor is the difference of the addition of the kinang betel concentration (2%, 4%, and 6%), and the second treatment was the gelatine concentration (15%, 20%, dan 25%). The observed parameters were physical (texture, lightness, chroma, hue) chemical (moisture content, ash content, total phenol) functional (antioxidant and antibacterial) and organoleptic test (color, texture, flavor and aroma). The results showed that treatment of addition of kinang betel concentration significantly affected lightness, chroma, moisture content, ash content, antimicrobial activity. organoleptic analysis of the color and taste of candy jelly kinang. Gelatine concentration significantly affected lightness, hue, texture, water content, ash content, organoleptic analysis of color and flavor. Based on sensory characteristics, and Indonesian National Standart, the best treatment was jelly candy kinang 6% kinang betel concentration and 20% gelatine concentration (A6B20). The characteristics were texture of lightness 22.50%, chroma 3.47%, hue 21.97o (Red), texture 1431.20 gf, moisture 20%, ash 0.25%, total phenol 61.67 mg / L, antioxidant 1172.38 ppm, antibacterial activity with DDH Streptococcus mutans 16.00 mm.