Pengaruh Konsentrasi Gelatin Terhadap Mutu Permen Jelly Jeruk Siam Madu (Citrus nobillis)

Terry Arsibal, Muhammad Abigael (2025) Pengaruh Konsentrasi Gelatin Terhadap Mutu Permen Jelly Jeruk Siam Madu (Citrus nobillis). S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK – Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gelatin terhadap mutu permen jelly jeruk siam madu (Citrus nobillis) dan mengetahui konsentrasi gelatin yang tepat, sesuai dengan mutu permen lunak . Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan 4 perlakuan konsentrasi gelatin (2% : 3%: 4%: 5%) dan 4 ulangan sehingga diperoleh 16 kali percobaan. Hasil penelitian ini menunjukkan konsentrasi gelatin dalam proses pembuatan permen jelly jeruk siam madu berpengaruh nyata terhadap mutu permen jelly jeruk siam madu pada uji kadar air, vitamin C, pH, kadar abu, warna, rasa, tekstur dan penerimaan keseluruhan. Hasil konsentrasi gelatin yang sesuai dengan mutu permen lunak. Perlakuan yang terbaik terdapat pada perlakuan A2 yaitu konsentrasi gelatin 3% dengan nilai pH 3.5, kadar air 9.3%, vitamin C 6.2%, kadar abu 0.499%, warna 3.76 (orange), tekstur 4.24 (kenyal), rasa 3.96 (agak manis), dan penerimaan keseluruhan 3.72. Kata Kunci : Permen Jelly, Gelatin, Jeruk Siam Madu ABSTRACT - This study aimed to determine the effect of gelatin concentration on the quality of honey tangerine jelly candy (Citrus nobillis) and knowing the right concentration of gelatin, according to the quality of soft candies. This study used a completely randomized design with 4 treatments of gelatin concentration (2%: 3%: 4%: 5%) and 4 replications, resulting in 16 trials. The results of this study indicate the concentration of gelatin in the process of making honey tangerine jelly candy significantly affected on the quality of honey tangerine jelly candy in the tests of water content, vitamin C, pH, ash content, color, taste, texture, overall acceptability and the galatin concentration that matches the quality of soft candy. The best treatment is A2, which is 3% gelatin concentration with a pH value of 3.5, moisture content of 9.3%, vitamin C 62%, ash content of 0.499%, color 3.76 (orange), texture 4.24 (chewy), taste 3.96 (slightly sweet), and acceptability 3.72. Keywords : Jelly Candy, Gelatin, Honey Tangerine

Type:	Thesis (S1)
Uncontrolled Keywords:	Permen jelly,Gelatin, Jeruk siam madu
Subjects:	L Education > L Education (General) L Education > LA History of education L Education > LC Special aspects of education
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	ARSIBAL
Date Deposited:	15 Jul 2025 06:27
Last Modified:	15 Jul 2025 06:27
URI:	https://repository.unja.ac.id/id/eprint/84181

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