Skripsi

PENGARUH KONSENTRASI JERUK NIPIS (Citrus aurantifolia) DAN PERBANDINGAN SUKROSA DENGAN MANITOL TERHADAP KARAKTERISTIK PERMEN KERAS JAHE MERAH (Zingiber officinale var rubrum)

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The objective of this research was to study the effect of adding the concentration of lime and the ratio of sucrose to mannitol on the physical, chemical and organoleptic characteristics of red ginger hard candy. This study used a Factorial Completely Randomized Design consisting of two treatment factors, the first factor concentration of lime (5%, 10%, 15%) and and the second factor is the ratio of sucrose to mannitol (75%:25%, 50%:50%, 25%:75%). Each treatment was repeated 3 times and analyzed using analysis of variance (ANOVA) and continued with the Honestly Significant Difference (HSD) test at 5% level. Parameters observed included physical characteristics (color), chemical (moisture content, ash content, reducing sugar, pH) and organoleptic (color, taste and texture). The results showed that the addition of lime concentration had a significant effect on the redness value, reducing sugar, pH, while the ratio of sucrose to mannitol had a significant effect on redness, moisture content and pH. Based on the hedonic score which includes color, taste and texture panelists like the A1B1 (5% lime and sucrose mannitol ratio 75%:25%) with score for color (3.40), taste (3.32), texture (3.32), moisture content (1.02%), ash content (0.10%) and pH (4.10%).

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Detail Information

Series Title

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Call Number

T1839822025

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xv, 54 hlm.;ilus.; tab.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.523

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Bioteknologi Pertanian

Specific Detail Info

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Statement of Responsibility

NO

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