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AFRENGTY, TRI AYU
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Economics, Econometrics & Finance

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PENGARUH PENGGUNAAN BAHAN PEMBENTUK GEL TERHADAP KUALITAS PERMEN JELI KULIT BUAH NAGA MERAH (Hylocereus polyrhizhus) AFRENGTY, TRI AYU; Yusuf, Liswarti; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Glucomannan and CMC are gelling material whice is expected to replace gelatin. The safety and halal of Gelatin is it still doubt because it is much imported from outside. Red dragon fruit peel can be used as natural dyes to jelly candy. This study aims to analyze the quality (texture, color, shape, aroma, flavor) jelly candy red dragon fruit peel by using gelling materia, that are glucomannan and CMC. The type of this research is experimental by using a completely randomized design of three time exsperiments with the number 30 panelists. The result of Hypothesis test indicate that there is an influence of the using gelatin, glucomannan and CMC. Glucomannan (X1) have a significant effect, on  red color,  identical form, less  flavorful aroma of red dragon fruit peel. CMC (X2) have a significant effect, very red colors,  less identical form less flavorful aroma of red dragon fruit peel. On the hedonik test, the indicators texsture, shape, aroma  and tast are preferred by panelists of using glucomannan.. While indicator color using CMC Keywords:  Jelly Candy, Red Dragon Fruit Peel, Glukomanan, CMC
Co-Authors Anni Faridah Liswarti Yusuf