Nela Triana Hidayanti, Alumni and SUPLI EFFENDI, DS and Leni Herliani Afrianti, LHA (2013) PENGARUH JENIS PENSTABIL DAN PERBANDINGAN SUKROSA DAN GLUKOSA TERHADAP KARAKTERISTIK SOFT CANDY EKSTRAK SALAK BONGKOK (Salacca edulis. Reinw cv. Bongkok). Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
The aim of this research was studied the effect of the type of stabilizer, comparison of sucrose and glucose and the interaction between the type of stabilizer and comparison of sucrose and glucose on the characteristics of soft candy snack fruit Bongkok extract The method used in this study consisted of a preliminary study and the main study. Preliminary study to compare the snack fruit Bongkok extract and water, ie., 1:0, 1:1, 1:2, 1:3, 1:4 and 1:5 in the producing of soft candy. Test conducted on the characteristics of the resulting soft candy include color, taste, aroma and texture (mouth-feel). On main research conducted to determine the effect of type of stabilizer and comparison of sucrose and glucose in the processing of soft candy. Treatment has been carried out consisted of two factors, namely the first type of stabilizer (A) consists of 3 levels ie., a1 (pectin), a2 (CMC) and a3 (a mixture of pectin and CMC), and the second factor is the ratio of sucrose and glucose (B) which consists of 3 levels ie., b1 (3: 1), b2 (4: 1) and b3 (5: 1). Responses were tested in the main study include vitamin C content, water content, total sugar content, hardness and sensory response consists of color, flavor, aroma and texture. Preliminary results show a comparison snack fruit Bongkok extract and water are selected based on sensory response 1: 4. The main results of the study indicate the type of stabilizer (A) significant effect on water content, total sugar content, hardness, taste and texture but did not significantly affect levels of vitamin C, color and aroma of the resulting soft candy. Comparison of sucrose and glucose (B) significantly affect the water content, total sugar content, hardness, color, flavor and texture but did not significantly affect levels of vitamin C and aroma of soft candy. Interaction between types of stabilizers and comparison of sucrose and glucose (AB) provide signicantly effect on water content, total sugar content, hardness, taste and texture of soft candy snack fruit extract Bongkok. Soft candy products were selected based on the overall response of the test is treated a1b1 (stabilizers are used pectin and sucrose and glucose ratio is 3:1), the content of vitamin C of 5,7935 mg/100 g, 27,3685% of water content, 47.5473% of total sugar content, hardness of 10.6667 mm/10 seconds and 2.58% of antioxidants content. Keywords: Stabilizer, Sucrose, Glucose, Soft Candy, Snack Fruit Bongkok
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2013 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 28 Aug 2017 03:31 |
| Last Modified: | 28 Aug 2017 03:31 |
| URI: | http://repository.unpas.ac.id/id/eprint/28930 |
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