PENGARUH KONSENTRASI EKSTRAK DAUN SIRIH HITAM (Piper sp.) TERHADAP DAYA TERIMA HARD CANDY

Ekairullah, Saleh (2024) PENGARUH KONSENTRASI EKSTRAK DAUN SIRIH HITAM (Piper sp.) TERHADAP DAYA TERIMA HARD CANDY. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

ABSTRAK – Permen keras (hard candy) termasuk ke dalam permen non kristalin bertekstur keras, terlihat mengkilat dan bening. Bahan utama untuk pembuatan permen ini adalah sukrosa, air, sirup glukosa. Tujuan penelitian ini untuk mengetahui pengaruh penambahan ekstrak daun sirih hitam terhadap karakteristik fisik, kimia, dan organoleptik permen dan mendapatkan perlakuan terbaik penambahan ekstrak daun sirih hitam terhadap karakteristik fisik, kimia, dan organoleptik hard candy. Penelitian dilaksanakan menggunakan rancangan acak lengkap (RAL), dengan lima taraf perlakuan dan tiga kali ulangan, dengan perlakuan penambahan ekstrak daun sirih hitam yaitu (0%, 2,5%, 5%, 7,5%, dan 10%,). Parameter yang diamati yaitu kadar air, warna, dan organoleptik mutu hedonik (warna, rasa dan aroma) serta organoleptik hedonik (rasa, warna, aroma dan penerimaan keseluruhan). Perlakuan terbaik yang diperoleh adalah penambahan ekstrak daun sirih hitam 2,5% : kadar air 1,06%, nilai warna (L*57,00, a*-2,3 dan b*60,30) dan sifat uji organoleptik mutu hedonik warna :agak hijau (3,24), aroma tidak khas daun sirih hitam (2,68), rasa: agak terasa sirih (3,16), dan uji hedonik warna: agak suka (3,84), rasa: agak suka (3,2), aroma: agak suka (3,40) serta penerimaan keseluruhan: agak suka (3,52). Kata Kunci : Daun Sirih Hitam, Ekstrak Daun Sirih Hitam, Hard Candy, Sukrosa ABSTRACT – Hard candy is a type of non-crystalline candy that has a hard texture, looks shiny and clear. The main ingredients for making this candy are sucrose, water, glucose syrup. The aim of this research was to determine the effect of adding black betel leaf extract on the physical, chemical and organoleptic characteristics of candy and to obtain the best treatment by adding black betel leaf extract on the physical, chemical and organoleptic characteristics of hard candy. The research was carried out using a completely randomized design (CRD), with five treatment levels and three replications, with the addition of black betel leaf extract, namely (0%, 2.5%, 5%, 7.5% and 10%). The parameters observed were water content, color, and hedonic organoleptic quality (color, taste and aroma) and hedonic organoleptic (taste, color, aroma and overall acceptability). The best treatment obtained was the addition of 2.5% black betel leaf extract: water content 1.06%, color value (L*57.00, a*-2.3 and b*60.30) and hedonic quality organoleptic test properties color: slightly green (3.24), aroma not typical of black betel leaves (2.68), taste: slightly tastes of betel (3.16), and hedonic test color: somewhat like (3.84), taste: somewhat like (3.2), aroma: somewhat like (3.40) and overall acceptance: somewhat like (3.52). Keywords:, Black betel leaf, Black betel leaf extract, Hard candy, Sucrose

Type: Thesis (S1)
Uncontrolled Keywords: Kata Kunci : Daun Sirih Hitam, Ekstrak Daun Sirih Hitam, Hard Candy, Sukrosa
Subjects: L Education > L Education (General)
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: EKAIRULAH
Date Deposited: 19 Jul 2024 07:05
Last Modified: 19 Jul 2024 07:05
URI: https://repository.unja.ac.id/id/eprint/69127

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