Pengaruh Penambahan Gelatin 125 Bloom Terhadap Mutu Permen Jeli Temulawak.

Winda Christanty, Winda (2022) Pengaruh Penambahan Gelatin 125 Bloom Terhadap Mutu Permen Jeli Temulawak. Skripsi thesis, Universitas Sahid Jakarta.

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Abstract

Winda Christanty. 2012340024. The Effect of Addition Gelatin 125 bloom On The Quality Of Jelly Candy Curcuma Extract. Under supervised by Diny A. Sandrasari, ST., M.Si. ABSTRACT Curcuma is a spice that is well known by the public as a spice that has many health benefits, potentially as a raw material for candy.The aims of this research were to determine the formulation in addition of gelatin for making jelly candy curcuma extract. The method of making jelly candy by mixing ginger extract according to treatment 2% for the extract of curcuma and 10%, 12%, 14%, 16% and 18 % for the Gelatin in each treatment. Quality parameters studied were The physical quality include hardness and stickiness, chemical quality include water content, ash content, total reduction sugar and total sugar, while the organoleptic quality include hedonic test include color, curcuma aroma, curcuma flavor, and plasticity. The experimental design used was randomized complete design with one factors, five treatments, and three repeatations. Data were analyzed by Duncan test when there were significant differences (a = 0.05). The result showed curcuma jelly extract significant difference α = 0.05 is water content, ash content, reducing sugar, sugar contentand color, curcuma flavor, and hedonic elasticity test. The results showed that curcuma extracts with Gelatin14% were the best with the following characteristics: hardness 12,73 gf, sticky 28,90gram bloom, moisture content of 16,68%, ash content 0.18%, total sugar reduction 33,20%, sugar content 39,70%, color hedonis 4.0% (brownish yellow), the aroma curcuma 3.75 (the aroma of the usual curcuma), flavor 4,09 (sweet), elasticity 4,04 (plasticity). Keyword: Jelly candy, curcuma extracts, spice, gelatin.

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