CD Skripsi

Karakteristik Permen Jeli Albedo Semangka Dan Buah Jambu Biji Merah Dengan Rasio Yang Berbeda

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ABSTRACT
The development of food products has led to an increasing demand for healthier
alternatives to traditional ingredients. This study aimed to investigate the
characteristics of jelly candy made from a combination of watermelon rind and red
guava in varying ratios. The experimental method employed a completely
randomized design (CRD) with four treatments, ratio watermelon albedo and red
guava AJ1 (90:10), AJ2 (80:20), AJ3 (70:30), and AJ4 (60:40). The parameters
assessed included moisture content, ash content, reducing sugar content, vitamin C
content, and sensory evaluation (color, aroma, taste, and texture) using both
descriptive and hedonic tests. The results showed that increasing the proportion of
red guava significantly improved the sensory attributes and nutritional content of
the jelly candy. Among the formulations, AJ4 (60:40) produced the highest hedonic
scores for color (4.06), aroma (3.83), taste (4.05), and texture (4.03), and was the
most preferred by the panelists. Proximate analysis revealed that AJ4 had a moisture
content of 14.30%, ash content of 0.81%, reducing sugar content of 19.34%, and
vitamin C content of 39.60 mg. In conclusion, the addition of red guava to
watermelon albedo in the jelly candy formulation enhanced both the sensory quality
and nutritional value of the product, offering a healthier alternative for jelly candy
consumers.
Keywords: Characteristics, jelly candy, red guava, watermelon albedo

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906155715

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906155715

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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