Skripsi

UJI ORGANOLEPTIK PERMEN JELI BUAH NANAS DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA

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Background: South Sumatra is one of the major pineapple-producing regions in Indonesia. Jelly candy has the potential to become an alternative processed product made from nutrient-rich pineapple using stevia leaf extract as a natural, non-fermentable sweetener with lower cariogenic potential as a sugar substitute.This study aimed to determine the effect of adding stevia leaf extract to pineapple jelly candy based on organoleptic testing. Methods: This research employed an experimental method with a descriptive approach. The organoleptic test was conducted using the hedonic method on six treatments with variations in stevia extract (ml) and gelatin (g) concentrations, namely: P1 (10:30), P2 (10:35), P3 (10:40), P4 (15:30), P5 (15:35), and P6 (15:40). The data were analyzed descriptively and tested using the Kruskal-Wallis test. Results: The jelly candy in treatment P4 achieved the highest mean scores for aroma and taste attributes, whereas the highest color score was observed in treatment P5, and the highest texture score in treatment P1. Conclusion: The addition of stevia leaf extract and gelatin affected the panelist’s level of preference, with formulation P4 (15 ml stevia : 30 g gelatin) being the most preferred. Pineapple jelly candy sweetened with stevia has the potential to be developed as a healthy snack alternative.

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Detail Information

Series Title

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Call Number

T1794412025

Publisher

Indralaya : Prodi Kedokteran Gigi dan Mulut, Fakultas Kedokteran Universitas Sriwijaya., 2025

Collation

xvi, 125 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

611.607

Content Type

Text

Media Type

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Carrier Type

-

Edition

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Subject(s)

Gigi dan Mulut

Specific Detail Info

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Statement of Responsibility

MI

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