PENGARUH PERENDAMAN BUAH PEDADA (Sonneratia caseolaris) DALAM ABU SEKAM TERHADAP KARAKTERISTIK PERMEN ”HARD CANDY” = THE IMMERSION EFFECT PEDADA FRUIT (Sonneratia caseolaris) IN HUSK ASK FOR THE CHARACTERISTICS OF HARD CANDY
Daftar Isi:
- This study aims to determine the effect of pedada fruit (Sonneratia caseolaris) immersion in husk ash and obtain hard candy with the best characteristics. This research method used randomized block design (RBD) with one treatment factor and with 3 replications (repeat as a block). The used treatments of rice husk ash were 0%, 10%, 20%, 30% of pedada fruit. The observed parameter was moisture content, ash content, acidity level (pH) and sensory analysis (appearance, color, aroma, hand texture, mouth texture and flavor). The results of hard candy chemical analysis showed that the immersion treatment of rice husk ash concentration had no significant effect on moisture and ash content. The degree of acidity (pH) hard candy treatment of soaking rice husk ash also had no significant effect and the mean results ranged from pH 3.41 to 3.69. While the treatments of rice husk ash concentration had a significant effect on the decrease in the level of tannin candy in the pedada fruit juice. Hedonic analysis showed that the treatment of rice husk ash concentration had a significant effect on the level of preference in (appearance and taste) hard candy while the effect was not significant on the level of preference (color, aroma, hand texture, and mouth texture). The best hard candy is obtained by treating of pedada fruit in 10% concentration of husk ash.