Kajian Sifat Fisikokimia dan Organoleptik Produk Permen Jelly Herbal Sari Mengkudu (Morinda citrifolia L) Kombinasi Sari Jahe Merah (Zingiber officinale var. rubrum). (Study on Physicochemical and Organoleptic Properties of Noni Herbal Jelly Candy Products (Morinda citrifolia L) Combination of Red Ginger Juice (Zingiber officinale var. rubrum)).

Putri, Vera Amanda (2024) Kajian Sifat Fisikokimia dan Organoleptik Produk Permen Jelly Herbal Sari Mengkudu (Morinda citrifolia L) Kombinasi Sari Jahe Merah (Zingiber officinale var. rubrum). (Study on Physicochemical and Organoleptic Properties of Noni Herbal Jelly Candy Products (Morinda citrifolia L) Combination of Red Ginger Juice (Zingiber officinale var. rubrum)). Diploma thesis, Universitas 17 Agustus 1945 Surabaya.

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Abstract

Noni fruit is a fruit that contains various important nutrients such as vitamin A, C, niacin, thiamine. Red ginger also contains important compounds such as zingiberon, zingiberin, zingibetol. Innovations that can be made are to utilize noni fruits and red ginger into jelly candy products. Jelly candy is a soft-textured confectionery that is loved by many people and processed with the addition of hydrocolloid ingredients such as agar and gelatin. This study aims to determine the effect of the combination of noni juice and red ginger juice on the physicochemical and organoleptic properties of jelly candy. The design used was a one-factor Complete Random Design (RAL) with a comparison of noni juice and red ginger juice consisting of 5 treatments, namely P1 95:5, P2 90:10, P3 85:15, P4 80:20, P5 75:25. The results showed that the combination of noni juice and red ginger juice in jelly candy products did not have a real effect on the level of chewiness of the product. The combination of noni juice and red ginger juice in jelly candy products has a very real effect on the moisture content and ash content of the product, where the moisture content will increase as the concentration of noni juice increases and the concentration of red ginger juice decreases, while the ash content will increase as the concentration of red ginger juice increases and the concentration of noni juice decreases. The combination of noni juice and red ginger juice in jelly candy products did not have a real effect on the level of liking of color and aroma indicators, but had a real effect on the level of liking of taste and chewiness indicators, where P4 with the composition of noni juice 80ml combined with 20ml red ginger juice was the most preferred by the panelists in the assessment of taste and chewiness.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Noni, Red Ginger, Jelly Candy
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Vokasi > Teknologi Industri Pangan
Depositing User: 1832100011 Vera Amanda Putri
Date Deposited: 19 Jan 2001 16:01
Last Modified: 19 Jan 2001 16:01
URI: http://repository.untag-sby.ac.id/id/eprint/33894

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