CD Skripsi

Pemanfaatan Ekstrak Teh Hijau Dan Sari Buah Nanas Dalam Pembuatan Permen Jelly

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ABSTRACT
This research aimed to obtain the ratio of green tea extract and pineapple
juice on the quality and sensory properties of the jelly candy. This research used a
Complete Randomized Design with five treatments and three replications
followed by Duncan's New Multiple Range Test at a 5% level. The treatment in
this research was the ratio of green tea extract and pineapple juice included NT1
(1: 99), NT2 (2: 98), NT3 (3: 97), NT4 (4: 96), and NT5 (5: 95). The analysis
showed that the ratio of green tea extract and pineapple juice significantly affected
moisture content, ash content, pH, reduction sugar content, antioxidant activity,
color, flavor, taste, and overall assessment but did not significantly affect the
elasticity of jelly candy. The best formulation of jelly candy was NT1 with
21.65% water, 1.91% ash, 4.77pH, 4.80% sugar reduction, and 101.49ppm
antioxidants activity. NT1 organoleptic score with descriptions of yellow,
pineapple-flavored, pineapple flavor, and chewy texture. The panelists also
favored the overall hedonic assessment of the NT1 treatment jelly candy with a
score of 3,83.
keywords: green tea, jelly candy, pineapple.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0024)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian - Teknologi Pertanian., 2021

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0024)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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