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PENGARUH KONSENTRASI EKSTRAK BUNGA TELANG (CLITORIA TERNATEA L.) DAN JENIS GULA ALKOHOL TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY

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This study aimed to determine effect of butterfly pea extract concentration and type of sugar alcohols on the physicochemical and organoleptic characteritics of jelly candy. This study used statistical analysis of Factorial Completely Randomized Design with two treatment factors, concentration of butterfly pea extract (10%, 12,5% and 15%) and type of sugar alcohols (sorbitol and xylitol). Each treatment was repeated 3 times. The observed parameters were physical characteristic (color and texture), chemical characteristics (moisture content and reducing sugar content), and sensory parameters (color, taste and texture). The results showed that concentration of butterfly pea extract significantly affected color parameters (lightness, chroma and hue) and sensory parameters (color, taste and texture). The type of sugar alcohols significantly influenced texture, moisture content and sensory parameters (color, taste and texture). A3B1 (15% concentration of butterfly pea extract and sorbitol type of sugar) was the best treatment based on the highest score given by panelists in hedonic test, indicating that A3B1 treatmeant was liked by panelist.

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Detail Information

Series Title

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Call Number

T1746762025

Publisher

Indralaya : ., 2025

Collation

xvii, 86 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

582.120 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Ektrak Bunga Telang

Specific Detail Info

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Statement of Responsibility

MI

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