Kajian Penambahan Konsentrasi Gelatin dan Sukrosa terhadap Kualitas Permen Jelly Lidah Buaya (Aloe Vera)

Farizi, Mochamad Fuad (2016) Kajian Penambahan Konsentrasi Gelatin dan Sukrosa terhadap Kualitas Permen Jelly Lidah Buaya (Aloe Vera). Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Aloe vera contains a lot of mineral and nutritions that has benefit to our health, so it causes a huge market demand of it. It becomes a consideration to make aloe vera as a raw material in food processing. One of the examples of diversification products of aloe vera is jelly candy. This research was conducted by using Completely Randomized Design (CRD) factorial with two factors and two restating such as factors (A) treatment of gelatine concentration A1 = gelatine 5%, A2 = gelatine 7,5%, A3 = gelatine 10% dan Faktor (B) treatment of sucrose concentration B1 = sucrose 30%, B2 = sucrose 40%, B3 = sucrose 50%, B4 = sukrose 60%. The parameter of examination consists of texture test, moisture content, reduction sugar, fiber content, and test organoleptic. The result of research shows that the higher of gelatin concentration, the higher of texture quality and colour of aloe vera jelly candy will be. The higher of sucrose concentration, the lower of moisture content and texture quality of aloe vera jelly candy will be. The higher of sucrose concentration, the higher reduction sugar and aloe vera jelly candy will be. The lowest value of texture is 1,55 to A1B4 treatment and the highest texture value is 46,61 N to A3B3 treatment. The lowest value of colour is 1,45 to A1B4 treatment and the highest value is 3,78 to A3B4 treatment. The lowest value of moisture content is 11,43% to B4 treatment and the highest value of moisture content is 15,02% to B1 treatment. The lowest value of reduction sugar is 11,73% to B1 treatment and the highest value of reduction sugar is 15,13% to B4 treatment. The lowest value of taste is 1,98 to B1 treatment and the highest value of taste is 4,08 to B4 treatment. The good addition of sucrose and gelatine concentration is A3B4 (the addition of gelatine concentration 10% and sucrose 60%).

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