CD Skripsi

Kombinasi Sari Brokoli Dan Sari Buah Nanas Terhadap Karakteristik Permen Jelly FAISAL ABDI 1406119293

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Jelly candy is a type of candy made from fruit extracts, sugar and gelforming
material that looks clear, transparent and has a chewy texture. This
research aimed to obtain the ratio of broccoli juice and pineapple juice on the
quality and sensory properties of 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%. The treatments in this research was
the ratio of broccoli juice and pineapple juice namely BN1 (90:10), BN2 (80:20),
BN3 (70:30), BN4 (60:40) and BN5 (50:50). The analysis showed that the ratio of
broccoli juice and pineapple juice significantly affected moisture content, ash
content, (pH), vitamin C, sugar reduction, color, flavor, taste, elasticity and
overall assessment. The best formulation of jelly candy was BN5 with 15.09% of
moisture, 1.14% of ash, PH 5.43, 26.32 mg of vitamin C, and 15.36% of sugar
reduction. The jelly candy has a slightly yellow color, pineapple-flavored, and
slightly chewy texture. The panelists also favored the overall hedonic assessment
of the BN5 jelly candy with score of 3,83.
Keywords: broccoli, jelly candy, pineapple

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0038)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0038)

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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