Pengaruh Suhu dan Waktu Pengeringan Terhadap Mutu Permen Jelly Jeruk Siam Madu

Purwaningsih, Tutik (2025) Pengaruh Suhu dan Waktu Pengeringan Terhadap Mutu Permen Jelly Jeruk Siam Madu. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap mutu permen jelly jeruk siam madu dan mendapatkan kombinasi suhu dan waktu pengeringan yang terbaik terhadap mutu permen jelly jeruk siam madu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor yaitu suhu pengeringan (40℃, 50℃, 60℃) dan waktu pengeringan (4 jam, 6 jam, 8 jam), dengan 9 kombinasi perlakuan dan 3 ulangan sehingga diperoleh 27 satuan percobaan. Hasil penelitian ini menunjukkan bahwa kombinasi suhu dan waktu pengeringan berpengaruh sangat nyata terhadap kadar air, uji organoleptik warna dan tekstur. Namun berpengaruh nyata terhadap vitamin C, kadar abu, dan uji organoleptik rasa dan uji hedonik penerimaan keseluruhan. Kombinasi perlakuan yang terbaik terdapat pada perlakuan suhu pengeringan 60℃ dan waktu pengeringan 6 jam dengan nilai kadar air 15,2%, vitamin C 5,29 mg/100gr, kadar abu 0,995%, warna 3,7 (agak orange), tekstur 3,3 (agak kenyal), rasa 4,25 (agak manis) dan penerimaan keseluruhan 3,65 (suka). Kata Kunci ̶̶ ̶ ̶ Permen jelly, Jeruk Siam Madu, Suhu Pengeringan, Waktu Pengeringan This research aimed to determine the effect of temperature and drying time on the quality of Siam Madu orange jelly candy and to find the best combination of temperature and drying time on the quality of Siam Madu orange jelly candy. This research used a completely randomized factorial design (CRD) with 2 factors, namely drying temperature (40℃, 50℃, 60℃) and drying time (4 hours, 6 hours, 8 hours), with 9 treatment combinations and 3 replications to obtain 27 experimental units. The results of this research show that the combination of temperature and drying time has a very significant effect on water content, organoleptic tests of color, organoleptic texture tests. However, it has a significant effect on vitamin C, ash content, organoleptic tests of taste and hedonic tests of overall acceptability.. The best treatment combination was found at a drying temperature of 60℃ and a drying time of 6 hours with a water content value of 15.2%, vitamin C 5.29 mg/100gr, ash content 0.995%, color 3.7 (slightly orange), texture 3.3 (slightly chewy), taste 4.25 (slightly sweet) and overall acceptance of 3.65 (like). Keywords ̶̶ ̶ ̶ Jelly Candy, Siam Madu Orange, Drying Temperature, Drying Time

Type:	Thesis (S1)
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	PURWANINGSIH
Date Deposited:	15 Jul 2025 06:27
Last Modified:	15 Jul 2025 06:27
URI:	https://repository.unja.ac.id/id/eprint/84233

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