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All Journal Jurnal Ilmu dan Teknologi Kelautan Tropis Jurnal Rekayasa Proses International Journal of Renewable Energy Development Jurnal AGROTEKNOLOGI Journal of Engineering and Technological Sciences Jurnal Penelitian Pertanian Terapan OLDI (Oseanologi dan Limnologi di Indonesia) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Rekayasa Proses Ketenagalistrikan dan Energi Terbarukan JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) ULIN: Jurnal Hutan Tropis Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Jurnal Agroindustri Berkelanjutan Jurnal Agroindustri Halal
Udin Hasanudin
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Public Health Social Sciences

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Kajian Konsentrasi Gelatin dan Sirup Glukosa Terhadap Mutu Sensori Permen Jelly Nira Batang Kelapa Sawit Tua (Elaeis guineensis Jacq) Siti Nurdjanah; Alif Fikri Nur Hidayat; Udin Hasanudin
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.18922

Abstract

Old palm oil palm sap contains an appreciable amount of sugar. An alternatif to utilize the sap from old palm trunks is to process into jelly candy. This research was aimed to determine the right formulation of gelatin and glucose sugar to produce jelly candy made from palm tree sap with the best sensory quality and chemical properties. The research was carried out as a non-factorial, arranged in a Completely Randomized Design (CRD) with 5 replications. The experiment was conducted through two stages. The first stage was the addition of gelatin concentration of 2%, 3%, 4%, 5% and 6% with glucose syrup of 10 %. The best result from the first stage was then continued to find the best concentration of glucose syrup at 0%, 2.5%, 5%, 7.5% and 10% in the second stage. The test results show that the best gelatin concentration was 6%. In the second stage, the best glucose syrup concentration was 2.5%.
Co-Authors Afid Fitro Setiawan Afrian, Chandra Agus Haryanto Agus Haryanto Agus Haryanto Ainin Niswati Alif Fikri Nur Hidayat Alim Fadila Rahman Arisandi, Dimas Ferdian Ayu Anitasari Bagus Saputra Bangun Adi Wijaya Beni Hidayat Christine Wulandari dewi Agustina Iryani Dewi Agustina Iryani Dewi Agustina Iryani Dewi Agustina Iryani Dewi Agustina Iryani, Dewi Agustina DEWI SARTIKA Elhamida Rezkia Amien Erdi Suroso Eva Martha Pratiwi Febryanto, Indra Gumay Fiqih Pertiwi Gusri Akhyar Ibrahim Harun Al Rasyid Hendra Prasetia Hidayat, Alif Fikri Nur Indra Gumay Febryano Irma Thya Rani Irma Thya Rani Irwan Sukri Banuwa Isdiyanto, Rochman Jacky Michael Pah Jiho Yoo Karina Gracia Agatha Tambunan Krisye Pasanea Lisman Suryanegara Luh Putu Ratna Sundari Marotin, Fadli Melya Riniarti Muhammad Haviz Muhammad Muslihudin Mujizat Kawaroe MUJIZAT KAWAROE NETI YULIANA Otik Nawansih Puspita Yuliandari Rahmat Safe'i Rahmi Adi Bazenet Rani, Irma Tya Samsul Bakri Sangdo Kim Sarono - Seldi Prayoga Setiyoko, Febri Shintawati Shintawati Shintawati, Shintawati Sihyun Lee Siluh Made Yuliastini Siti Mutiara Ridjayanti Siti Nurdjanah Siti Nurdjanah Sri Hidayati Sri Setyani Sugeng Triyono Susilawati Susilawati Syamsu Akmal Tanto Pratondo Utomo Tiara Aninditha Tri Yulianto Tri Yulianto Wahyu Hidayat Widaputri, Silaturahmi Wisnu Satyajaya Yuliandari, Puspita