PENGARUH KONSENTRASI SARI SERAI (Cymbopogon nardus L) DAN GELATIN TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY DAUN JAMBU BIJI (Psidium guajava Linn)
Daftar Isi:
- MUHAMMAD ABIMANYU PRATOMO. Effect of lemongrass (Cymbopogon nardus L) and concentrtion on physical, chemical, organoleptic properties of guava leaf jelly candy (Psidium guajava linn) (supervised by Prof. Dr. Ir. Rindit Pambayun, M. P. and Dr. rer. nat. Ir. Agus Wijaya, M. Si.) The purpose of this study was to analyze the effect of adding concentration of lemongrass and gelatinto the physical, chemical and organoleptic properties of guava leaf candy. This study useda factorial completely randomized design with two treatments and each treatment was repeated three time . the parameters observed included physical characteristics (Texture, and color) chemical characteristics (water conten, total dissolved solid, and antioxidant level) and organoleptic (color, taste and texture). The results showed that the addition of lemongrass juice concentration s could significantly increase the value of antioxidant level in guava leaf jelly candy. the addition of gelatin concentration can significantly increase the texture value and total dissolved solids, but significantly the reduce the moisture content. Base on the hedonic score witch includes the color, taste, and texture of the panelist most like the A2B3 treatment (13% lemongrass extract and 14% gelatin).