📅 30 December 2021
DOI: 10.32585/ags.v5i2.2078
SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY TOMAT DENGAN VARIASI JENIS GULA DAN BAHAN PEMBENTUK GEL
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Universitas Veteran Bangun Nusantara
📄 Abstract
The purpose of this study was to determine the characteristics of the physical, chemical characteristic (reducing sugar content) and organoleptic characteristic (taste, preference) tomato jelly with various types of sugar (glucose, dextrose and sucros and gelling agents (agar and jelly powder) are added. The study used a factorial design. The results showed that the water content of the tomato jelly candy ranged from 7.4 to 10.03% and there was no significant difference between all treatments. The reducing sugar content ranged from 0.59 to 3.46% and there was a significant difference between candy using dextrose and other types of sugar. The organoleptic characteristic of taste showed that the most preferred tomato jelly candy was candy made using sucrose and agar with a score of 3.03 (delicious) and the least preferred was jelly candy with dextrose agar. The overall organoleptic test of liking showed that the most preferred candy was candy made with glucose agar and the least preferred candy was candy made using dextrose agar. Keywords: agar, jelly powder, tomato jelly candy, sugar
🔖 Keywords
#tomato jelly candy; sugar; agar; jelly powder
ℹ️ Informasi Publikasi
Tanggal Publikasi
30 December 2021
Volume / Nomor / Tahun
Volume 5, Nomor 2, Tahun 2021
📝 HOW TO CITE
Handayani, Catur Budi; Hartati, Sri; Afriyanti, Afriyanti, "SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY TOMAT DENGAN VARIASI JENIS GULA DAN BAHAN PEMBENTUK GEL," Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian, vol. 5, no. 2, Dec. 2021.
ACM
ACS
APA
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Download Citation
0
Sitasi
Cek Google Scholar