Skripsi

PENGARUH PERBANDINGAN KONSENTRASI KARAGENAN DAN SUKROSA TERHADAP KARAKTERSITIK FISIK, KIMIA, DAN SENSORIS PERMEN JELLY KOMBUCHA TEH HITAM (Camellia sinensis L. Kuntze)

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This research was to determine effect of comparison carrageenan and sucrose concentration on physical, chemical, and sensory characteristics of black tea kombucha jelly candy. The research was carried out on October 2025 – January 2026 in Chemical, Sensory and Processing of Agricultural Product Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Factorial Complete Random Design (FCRD) which consisted of two treatment factors and combination of treatments were repeated three times. Factor A concentration of carrageenan (2%, 4%, 6%) and Factor B concentration of sucrose (10%, 20%, 30%). The observed parameters were physical characteristics (lightness, redness, yellowness, and hardness), chemical characteristics (water content, ash content, pH, reducing sugar, phenol total, and antioxidant activity), and sensory characteristics (taste, texture, and aroma). This research showed that the concentration of carrageenan and sucrose had a significant effect of physical, chemical, and sensory characteristics. The interaction of factors A and B had a significant effect on the physical (lightness, yellowness, redness), chemical (water content, pH, total phenol, antioxidant activity), and sensory (taste, texture, aroma). Based on De Garmo method the best treatment was A3B1 (carrageenan 6% and sucrose 10%) on all parameters, namely antioxidant activity (IC50) 54,95 ppm, total phenol 13,28 mg GAE/g, water content 16,96%, ash content 1.43%, pH 4,67, reducing sugar 22,06%, hardness 687,73 gf, lightness 28,39%, redness 21,77%, yellowness 15,94%, taste 4,43 (like), texture 4,27 (like), and aroma 4,17 (like). Keyword: caarrageenan, sucrose, jelly candy, kombucha, black tea

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Detail Information

Series Title

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Call Number

T1921472026

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2026

Collation

ix, 86 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi pangan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

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