KARAKTERISTIK PERMEN JELLY UBI (Ipomoea batatas (L). Lam) cv. CILEMBU DENGAN PENGGUNAAN KARAGENAN DAN GELATIN SEBAGAI GELLING AGENT

Handayani, Ani (2019) KARAKTERISTIK PERMEN JELLY UBI (Ipomoea batatas (L). Lam) cv. CILEMBU DENGAN PENGGUNAAN KARAGENAN DAN GELATIN SEBAGAI GELLING AGENT. Skripsi thesis, Universitas Djuanda Bogor.

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Abstract

ABSTRACT Ani Handayani. B1410575. Characteristic of Jelly Candy Cilembu Sweet Potato (Ipomoea batatas (L). Lam) with the Effect of Gelling Agent Carrageenan and Gelatin. Supervised by Rosy Hutami and Titi Rohmayanti. The aim of this research was to determine the effect of the sweet potato juice concentration elected to be used as raw material for jelly candy making and to know the effect of gelling agent (carrageenan or gelatin) concentration to the organoleptic and physical characteristics of sweet potato jelly candy. The research was divided into two stages, stage I was the determination of the sweet potato juice concentration which consisted of three levels (55%, 45%, 35%). Stage II was the determination of the gelling agent concentrations of carrageenan which consisted of three levels concentration (3g, 5g, 7g) and concentrations of gelatin which consisted of three levels concentration (4g, 6g, 8g) which were carried out separately using a completely randomized design (CRD) with one factor of treatment. The statistical analysis used was ANOVA with Duncan's as further test and Independent Sample T-test for comparing the chosen sample treatment sample of carrageenan and gelatin gelling agent. Analysis of the characteristics jelly candy included organoleptic test (sensory quality and hedonic test), physical properties test (elasticity, hardness and stickiness), and chemical test of chosen sweet potato jelly candy. The chosen sweet potato juice concentrations were 45% for sweet potato jelly candy with carrageenan as gelling agent and 55% for sweet potato jelly candy with gelatin as gelling agent. The chosen gelling agent treatment for sweet potato jelly candy with carrageenan was K1 (3g carrageenan). It had a moisture content of 34.78%, ash content of 1.25%, reducing sugar content of 32.41% sucrose content of 36.64% and Aw of 0,87. The chosen gelling agent treatment for sweet potato jelly candy with gelatin was G2 (6g gelatin). It had a moisture content of 22.62%, 0.56% ash content, reducing sugar content of 34.65% sucrose content of 35.77% and Aw of 0,82. According to the T-test, sweet potato jelly candy with gelatin gelling agent had a better characteristic than sweet potato jelly candy with carrageenan as gelling agent. Keywords: Cilembu Sweet potato jelly candy, sweet potato juice concentration, carrageenan, gelatin

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: Cilembu Sweet potato jelly candy, sweet potato juice concentration, carrageenan, gelatin
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Pangan Halal (FIPHAL) > Teknologi Pangan
Depositing User: Mr Admin Perpustakaan
Date Deposited: 28 Mar 2022 08:29
Last Modified: 28 Mar 2022 08:29
URI: http://repository.unida.ac.id/id/eprint/1669

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