KAJIAN JENIS PENSTABIL DAN CAMPURAN KULIT BUAH NAGA MERAH DAN PUTIH TERHADAP KARAKTERISTIK SOFT CANDY JELLY KULIT BUAH NAGA

Yudi Garnida, DS and Tantan Widiantara, DS and Leti Nurlatifah, Alumni (2017) KAJIAN JENIS PENSTABIL DAN CAMPURAN KULIT BUAH NAGA MERAH DAN PUTIH TERHADAP KARAKTERISTIK SOFT CANDY JELLY KULIT BUAH NAGA. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Official URL: http://teknik.unpas.ac.id

Abstract

The dragon fruit skin weighs 30% -35% of the fruit weight has not been used and only disposed of as waste so it can cause environmental pollution. The dragon fruit skin contains a high-density natural betacyanine dye that also functions as an antioxidant. Candy jelly is soft-textured candy processed by the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, and gelatin used for texture modification resulting in a chewy product. This study aim to produce soft candy jelly dragon fruit skin with the effect of addition of stabilizer type and mixture of red and white dragon fruit skin to soft candy jelly character of dragon fruit skin. The benefits of this research is to increase the effectiveness of dragon fruit skin waste into a form of processed food that is beneficial to health, and can add insight into the method of processing soft candy jelly. The main research was conducted using Group Randomized Block Design 3x3 factorial pattern with three replications. It consists of 2 (two) factors, namely type of stabilizer(A) consisting of 3 (three) levels with notation a1 = 10% carrageenan, a2 = 10% pectin, a3 = gelatin 10% and mixed red and white dragon fruit skin (B) consisting of 3 (three) levels with the notation b1=1:1; b2=1:2; b3=2:1. The main research results of the soft candy jelly product of selected dragon fruit skin of all responses were a3b3 treatment (gelatin stabilizer type and mixture of red and white dragon fruit skin of 2:1) which antioxidant 17.889,40 mg/l, reducing sugar content 8,28%, crude fiber content 1,99%, hardness 51,37 mm/s/g. Keywords : dragon fruit skin, soft candy jelly, carrageenan, pectin, gelatin.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2017
Depositing User:	Irwan Kustiawan
Date Deposited:	07 Aug 2017 06:11
Last Modified:	29 Mar 2022 04:30
URI:	http://repository.unpas.ac.id/id/eprint/28489

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