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Title: Kualitas Permen Jelly Dari Pektin Kulit Buah Naga (Hylocereus Polyrhizus) Dan Penambahan Gula Pasir
Authors: Yuwidasari, Ester Ayu
Yudiono, Kukuk
Susilowati, Sri
Keywords: Jelly Candy
Dragon Fruit Skin
Issue Date: 2019
Publisher: Fakultas Pertanian Universitas Katolik Widya Karya Malang
Series/Report no.: Vol. VI;No. 1
Abstract: Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin is one of the fruit peels which has a high pectin content of 10.79%. Dragon fruit peel (Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the activity of food water. The purpose of this study was to determine the addition of dragon fruit peel pectin and sugar to the quality of jelly candy. The study used factorial designs arranged in a completely randomized design (CRD) consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%) and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%, vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N / mm2. Organoleptic results for panelists' preferences were jelly candy color 4,433%, jelly candy texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI 2008 standards.
ISSN: 24771864
Appears in Collections:BISTEK

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