KAJIAN METODE EKSTRAKSI DENGAN VARIASI KONSENTRASI EKSTRAK SECANG (Caesalpinia sappan L.) TERHADAP KARAKTERISTIK PERMEN JELLY HERBAL

SUSILOWATI, SRI MURNI (2016) KAJIAN METODE EKSTRAKSI DENGAN VARIASI KONSENTRASI EKSTRAK SECANG (Caesalpinia sappan L.) TERHADAP KARAKTERISTIK PERMEN JELLY HERBAL. Other thesis, Universitas Sebelas Maret.

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    Abstract

    The aim of this study was to find out the best variation of extraction method and sappan wood concentration for herbal jelly candy based on physical (hardness, springiness and gumminess), chemical (moisture content, aw and pH), functional (total phenols and antioxidant activity) and sensory (color, aroma, taste, texture and overall) characteristics. This study used the Completely Randomized Factorial Design (CRFD) with two factors, they were, variation of extraction method (boiling and steeping) and variation of sappan wood concentration (3:36 (b/v); 4:36 (b/v); dan 6:36 (b/v)). The result showed that variations of extraction method affected springiness (1,607-2,398mm) and gumminess (42,803-52,957gf) but not hardness (2.427-2.503gf), they affected moisture content (31,802-33,648 %wb) but not aw (0,838-0,846) and pH (6,235-6,318), they also affected total phenols (1,319-1,742 %db) and antioxidant activity (13,946-52,803 %db). The variations of sappan wood concentration had effects on hardness (1.779-3.559 gf) but not on springiness (1,587-2,631 mm) and gumminess (3,042-6.455 gf), they had effects on moisture content (29,60-35,23 %wb) but not on aw (0,828-0,850) and pH (6,148-6,409), and they also had effects on total phenols (0,878-2,296 %db) and antioxidant activity (2,324-4,429 %db) of the herbal jelly candy. Based on sensory characteristics, the most preferred was the steeping treatment jelly candy with sappan wood concentration of 4:36, while physically the best jelly candy was the one with steeping treatment and the sappan wood concentration of 3:36. Based on chemical and functional characteristics, the jelly candy with boiling treatment and sappan wood concentration of 6:36 was the best. Keywords : antioxidant activity, jelly candy, sappan wood, total phenols

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: anggra prasasti
    Date Deposited: 19 Apr 2016 10:22
    Last Modified: 19 Apr 2016 10:22
    URI: https://eprints.uns.ac.id/id/eprint/25199

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