Kajian Pengaruh Variasi Konsentrasi Karaginan-Konjak sebagai Gelling Agent terhadap Karakteristik Fisik, Kimia dan Sensoris Permen Jelly Buah Labu Kuning (Cucurbita maxima)

K, ANINDYA (2016) Kajian Pengaruh Variasi Konsentrasi Karaginan-Konjak sebagai Gelling Agent terhadap Karakteristik Fisik, Kimia dan Sensoris Permen Jelly Buah Labu Kuning (Cucurbita maxima). Other thesis, Universitas Sebelas Maret.

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    Abstract

    A STUDY OF THE EFFECTS OF DIFFERENT CARRAGEENAN-KONJAC CONSENTRATIONS AS GELLING AGENTS ON THE PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF YELLOW PUMPKIN (Cucurbita maxima) JELLY CANDY Anindya Kusumaningrum1) Ir. Nur Her Riyadi Parnanto, MS2) Ir. Windi Atmaka, MP2) ABSTRACT Jelly candy is a candy made of fruit juice with the addition of a gelling agent. It is transparent in appearance with a specific gumminess texture. Yellow pumpkins contain high antioxidants in the form of ß-carotene compound which are good for health, and they also play important roles as functional food. The high production but low consumption of yellow pumpkins encouraged to diversify their refined products, such as jelly candy. In producing jelly candy, a mixture of carrageenan-konjac is used as gelling agent. The objective of this study is to find out the best mixture concentration of carrageenan-konjac in producing yellow pumpkin (Cucurbita maxima) jelly candy based on physical (hardness, springiness and gumminess), chemical (water content, aw, pH and antioxidant activity) as well as sensory (color, flavor, taste, texture and overall) characteristics.This study used Completely Randomized Design (CRD) with one factor, that is the variation of carrageenan-konjac concentrations. The yellow pumpkin jelly candy was produced using three different formulations of carrageenan-konjac concentrations 1,2; 1,8 dan 2,4% with the ratio of 2:1. The organoleptical test consisting several parameters such as color, flavor, taste, texture and overall showed that the jelly candy with the addition of carrageenan-konjac concentrations as much as 1,8% was the most favorable. The analysis on the jelly candy using the best carrageenan-konjac concentrations of 2,4% showed the following: moisture content= 19,602%; aw= 0,627; pH= 4,53 and antioxidant activity=3,948%. The results of the texture analysis are hardness, springiness and gumminess as much as 1179,286 gf; 5,155 mm and 98,781 gf, respectively. Keywords: jelly candy, yellow pumpkin, carrageenan, konjac

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: fransiska siska meilani
    Date Deposited: 26 Jan 2016 15:50
    Last Modified: 26 Jan 2016 15:50
    URI: https://eprints.uns.ac.id/id/eprint/23139

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