PENGARUH KONSENTRASI SARI JERUK LEMON (CITRUS LIMON) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY MANGGA (MANGIFERA INDICA)

Nur Aisyah, Rapani (2025) PENGARUH KONSENTRASI SARI JERUK LEMON (CITRUS LIMON) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY MANGGA (MANGIFERA INDICA). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Abstrak: Permen jelly mangga merupakan inovasi olahan buah mangga (Mangifera Indica) untuk meningkatkan masa simpan buah mangga yang melimpah saat panen raya. Proses pembuatan permen jelly melalui tahapan pemanasan, pendinginan, dan pencetakan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi sari jeruk lemon dan konsentrasi lemon yang tepat terhadap sifat fisik, kimia dan organoleptik permen jelly mangga. Penelitian ini menggunakan Rancangan acak lengkap (RAL) satu faktorial yaitu konsentrasi sari jeruk lemon (0%, 1%, 2% dan 3%) dengan lima kali pengulangan. Parameter yang diamati meliputi: kadar air, kadar abu, kekenyalan, nilai pH, serta uji organoleptik (mutu hedonik dan hedonik untuk aroma, rasa, kekenyalan, warna dan penerimaan keseluruhan). Hasil penelitian ini menunjukan bahwa konsentrasi sari jeruk lemon tidak berpengaruh nyata terhadap kadar air, kadar abu, pH, kekenyalan dan mutu hedonik kekenyalan serta hedonik warna. Namun berpengaruh nyata terhadap mutu hedonik aroma, rasa, hedonik aroma, rasa dan penerimaan keseluruhan. Kesimpulan dari penelitian ini adalah Konsentrasi lemon terbaik pada pembuatan permen jelly mangga terdapat pada perlakuan P1 yaitu dengan penambahan konsentrasi lemon 0% dengan kadar air 26.57, kadar abu 1,10, pH 4,72, kekenyalan 38,4 N, dengan skor mutu hedonik aroma 4,2% (beraroma mangga), mutu hedonik rasa 4,15 (terasa mangga), mutu kekenyalan 4,05 (kenyal), hedonik aroma 3,55 (agak suka), hedonik rasa 3,15 (agak suka), hedonik warna 3,7 (agak suka) dan penerimaan keseluruhan 3,7 (agak suka). Abstract: Mango jelly candy is an innovative processed mango (Mangifera Indica) fruit to extend the shelf life of abundant mangoes during the peak harvest. The jelly candy production process involves heating, cooling, and molding. This study aimed to determine the effect of lemon juice concentration and the appropriate lemon concentration on the physical, chemical, and organoleptic properties of mango jelly candy. This study used a single-factorial completely randomized design (CRD) with lemon juice concentrations (0%, 1%, 2%, and 3%) with five replications. The parameters observed included: water content, ash content, firmness, pH value, and organoleptic tests (hedonic and hedonic quality for aroma, taste, firmness, color, and overall acceptability). The results of this study indicate that the concentration of lemon juice did not significantly affect the moisture content, ash content, pH, firmness, and hedonic quality of the product, as well as the color. However, it did significantly affect the aroma, taste, aroma, taste, and overall acceptability. The conclusion of this study is that the best lemon concentration for making mango jelly candy is found in treatment P1, which added 0% lemon concentration with a water content of 26.57, ash content of 1.10, pH 4.72, and a chewiness of 38.4 N. The results were as follows: aroma hedonic quality score of 4.2% (mango flavor), taste hedonic quality score of 4.15 (mango flavor), chewiness quality score of 4.05 (chewy), aroma hedonic score of 3.55 (like), taste hedonic score of 3.15 (like), color hedonic score of 3.7 (like), and overall acceptance score of 3.7 (like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Orange Lemon; Mango; Jelly Candy
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Aisyah
Date Deposited:	14 Jul 2025 06:42
Last Modified:	14 Jul 2025 06:42
URI:	https://repository.unja.ac.id/id/eprint/83967

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