Tahlia, Evi (2019) Pembuatan Permen Jelly Daun Beluntas (Pluchea Indica Less) Dengan Penambahan Kunyit (Curcuma Domestica Vahl) Sebagai Sumber Antioksidan. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Jelly candy is a soft-textured product that is processed with addition of gelatin to produce a chewy product. This research aims to determine the characteristic and nutrition content of beluntas leaves jelly candy with addition of turmeric as a source of antioxidants. snack This research used Completely Randomized Design with 6 treatments, there were : 90% :10%, 80% : 20%, 70% : 30%, 60% : 40%, 50% : 50%. 40% : 60% with 4 replications. The analysis of the jelly candy were biochemical (antioxidant), and organoleptic. The results showred that Beluntas leaves jelly candy with addition of turmeric is significant effect (P<0,05) on antioxidants activity, hedonic quality test of color, aroma, taste, texture and hedonic test of aroma. However it is non significant effect (P>0,05) on hedonic test of color, taste and texture. The best treatment in this research is jelly candy contain 50% of beluntas leaves extract and 50% turmeric extract. Jelly candy for two meals a day with 34 grams at each meal. The nutritional value of it in each serving are energy of 106.08 kcal , 24 grams carbohydrate, 1,55 grams protein, 0,45 grams fat.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Subjects: | 340 - Rumpun Ilmu Kesehatan > 350 - Ilmu Kesehatan Umum > 354 - Ilmu Gizi | ||||||
| Divisions: | Jurusan Kesehatan > Prodi D4 Gizi Klinik > Tugas Akhir | ||||||
| Depositing User: | Usman Efendi | ||||||
| Date Deposited: | 18 Feb 2026 02:46 | ||||||
| Last Modified: | 18 Feb 2026 02:46 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/53774 |
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