Pengaruh Penambahan Gelatin Terhadap Karakteristik Permen Jelly Ekstrak Buah Pinang Muda (Area catechu L.)

Saputra, MHD Ridho (2025) Pengaruh Penambahan Gelatin Terhadap Karakteristik Permen Jelly Ekstrak Buah Pinang Muda (Area catechu L.). S1 thesis, Universitas Jambi.

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Abstract

Pengembangan olahan produk lokal sangat penting dilakukan untuk meningkatkan potensi dari hasil pangan lokal. Pinang merupakan salah satu bahan pangan yang banyak dihasilkan khususnya di indonesia. Kurangnya pemanfaatan biji pinang muda, sehingga perlu dilakukan disversifikasi pangan menjadi produk olahan pangan baru salah satunya yaitu permen jelly. Permen jelly merupakan permen yang terbuat dari sari buah, air, dan bahan pembentuk gel sehingga berpenampakan jernih transparan serta memiliki tekstur dengan kekenyalan tertentu. Gelatin merupakan salah satu bahan yang sangat penting dalam proses pembuatan permen jelly. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan gelatin terhadap karakteristik permen jelly ekstrak buah pinang muda dan untuk mendapatkan penambahan gelatin terbaik terhadap karakteristik permen jelly ekstrak buah pinang muda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan yaitu (2%, 4%, 6%, 8%, dan 10%) dan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Data dianalisis menggunakan analysis of varience (ANOVA) pada taraf 1% dan 5%. Apabila terdapat pengaruh perlakuan, dilanjutkan dengan uji duncan multiple range test (DMRT) pada taraf 5%. Perlakuan terbaik terdapat pada penambahan konsentrasi gelatin 10% yang mengandung nilai pH 5,36, kadar air 26,36%, uji tekstur 107,60 gF, derajat warna nilai L* 22,15 ,nilai oHue 55,07 o (yellow red), organoleptik rasa manis, tekstur kenyal dan penerimaan keseluruhan suka. The development of local food products is essential to enhance the potential of local food resources. Areca nut (betel nut) is one of the agricultural products abundantly produced in Jambi. Due to the limited utilization of young areca nut seeds, it is necessary to diversify them into new processed food products, one of which is jelly candy. Jelly candy is a confection made from fruit juice, water, and gelling agents, resulting in a clear and transparent appearance with a chewy texture. Gelatin is a crucial ingredient in the jelly candy-making process. This study aims to determine the effect of gelatin addition on the characteristics of jelly candy made from young areca nut extract and to identify the best gelatin concentration for optimal product characteristics. The study used a Completely Randomized Design (CRD) with five treatment levels (2%, 4%, 6%, 8%, and 10%) and four replications, resulting in 20 experimental units. Data were analyzed using Analysis of Variance (ANOVA) at 1% and 5% significance levels. If treatment effects were significant, further analysis was conducted using Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The best treatment was found in the addition of 10% gelatin concentration, which resulted in a pH value of 5.36, moisture content of 26.36%, texture value of 107.60 gF, color lightness (L) value of 22.15, hue angle (oHue) of 55.07° (yellow-red), and favorable organoleptic properties in terms of sweetness, chewy texture, and overall acceptability.

Type:	Thesis (S1)
Uncontrolled Keywords:	Gelatin, Permen jelly dan Pinang
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	SAPUTRA
Date Deposited:	15 Jul 2025 02:43
Last Modified:	15 Jul 2025 02:43
URI:	https://repository.unja.ac.id/id/eprint/84237

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