Pengaruh Perbandingan Sari Kolang-kaling dan Sari Nanas Terhadap Karakteristik Permen Jelly

Nababan, Riko Maruba (2023) Pengaruh Perbandingan Sari Kolang-kaling dan Sari Nanas Terhadap Karakteristik Permen Jelly. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK- Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari kolang - kaling dan sari nanas terhadap karakteristik dan organoleptik permen jelly dan menentukan perlakuan perbandingan sari kolang - kaling dan sari nanas terbaik terhadap karakteristik dan organoleptik permen jelly yang dihasilkan. Rancangan yang dilakukan adalah Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dan tiga kali ulangan sehingga didapatkan 15 satuan percobaan. Parameter yang diamati meliputi uji kadar air, uji derajat warna, uji Ph , uji tekstur, uji Vitamin C dan uji organoleptik. Data yang diperoleh dianalisis menggunakan ANOVA taraf 1% dan 5%. Apabila terdapat pengaruh nyata pada perlakuan, dilanjutkan uji Duncan’s Multiple Range Test (DNMRT) pada taraf 5% Perlakuan yang diberikan yaitu perbandingan sari kolang - kaling dan sari nanas yaitu, P1 Perbandingan kolang – kaling dan nanas 20 % : 80%, P2 Perbandingan kolang – kaling dan nanas 30 % : 70%, P3 Perbandingan kolang – kaling dan nanas 40 % : 60%, P4 Perbandingan kolang – kaling dan nanas 50 % : 50%, P5 Perbandingan kolang – kaling dan nanas 60 % : 40%. Hasil penelitian menunjukkan P2 Perbandingan kolang – kaling dan nanas 30 % : 70% adalah perlakuan terbaik dengan nilai kadar air 33,52%, nilai Ph 4,63, vitamin C 93,86, Uji Tekstur 0,79 gF, permen jelly yang dihasilkan adalah soft orange, serta organoletik rasa 4,3 (suka). Organoleptik warna 3,9 (agak kuning), tekstur 3,86 (agak kenyal) dan penerimaan keseluruhan 4,06 (suka). Kata Kunci : Kolang – kaling, Nanas, Permen Jelly. ABSTRACT - This study was conducted to determine the effect of kolang – kaling and pineapple juice on the characteristics and organoleptic of jelly candy and determine the best treatment of kolang-kaling juice and pineapple juice on the characteristics and organoleptic of jelly candy produced. The design carried out was a completely randomized design (CRD) with 5 levels of treatment and three replications so that 15 experimental units were obtained. Parameters observed included water content test, color degree test, Ph test, texture test, Vitamin C test and organoleptic test. The data obtained were analyzed using ANOVA at 1% and 5% levels. If there is a significant effect on the treatment, the Duncan's Multiple Range Test (DNMRT) test is continued at the 5% level. The treatment given is the ratio of pineapple juice and kolang-kaling juice with several concentrations, namely, P1 Comparison of kolang-kaling and pineapple 20% : 80%, P2 Comparison of kolang-kaling and pineapple 30% : 70%, P3 Comparison of kolang-kaling and pineapple 40%: 60%, P4 Comparison of kolang-kaling and pineapple 50%: 50%, P5 Comparison of kolang-kaling and pineapple 60%: 40%. The results showed P2 Comparison of kolang-kaling and pineapple 30%: 70% is the best treatment with a moisture content value of 33.52%, Ph value 4.63, vitamin C 93.86, Texture Test 0.79 gF, jelly candy produced is soft orange, and organoletic taste 4.3 (like). Organoletic color 3.9 (slightly yellow), texture 3.86 (slightly chewy) and overall acceptance 4.06 (like). Keywords : Jelly Candy, Kolang – kaling, Pineapple

Type:	Thesis (S1)
Uncontrolled Keywords:	Keywords : Jelly Candy, Kolang – kaling, Pineapple
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Nababan
Date Deposited:	07 Dec 2023 02:32
Last Modified:	26 Jun 2024 03:41
URI:	https://repository.unja.ac.id/id/eprint/58354

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