KARAKTERISTIK SIFAT FISIK, KIMIA, AKTIVITAS ANTIOKSIDAN DAN SENSORIS PERMEN JELLY DAUN SIRSAK (ANNONA MURICATA L.)
Daftar Isi:
- The objective of this research was to determine the effects of adding soursop leaves filtrate (Annona muricata L.) and gelatin on the characteristics of soursop leaves jelly. The experiment used a Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was the concentration of soursoup leaves (A) which consists of three levels of treatment, which is A1:50%(g/100 mL), A2:75%(g/100 mL), A3:100% (g/100 mL) and the second factor was gelatin (B) which consisted of three levels of treatment, which is B1 : 10%(v/v) B2:12%(v/v), B3:14%(v/v). The parameters observed were moisture content, color (L*,a*,b*), acid total, antioxidant activity, and organoleptic test. (including color, texture and taste). Treatment of addition of soursop leaf concentration had significant effect on color (yellowness), moisture content and antioxidant. Treatment of gelatin concentration significantly affected the texture and water content. The interaction of the two treatment factors had significant effect on texture, water content and antioxidant. Based on all parameters, A3B3 treatment (soursop leaf concentration of 100g / 100mL and 14% gelatin) was the best treatment, with a texture averaging value of 175.93 gf, L * 32.10%, a * 2.60%, b * 3, 30%, water content 49.42%, acid total content 2%, antioxidant activity 17,10 ppm and hedonic score on color, texture and taste were 2.9, 2.8 and 2.65 respectively .