Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi
Siswi Sekar Sari
Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang Jl. Kedungmundu Raya no. 18 Kecamatan Tembalang Kota Semarang
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pemanfaatan Sari Kulit Buah Naga sebagai Upaya Peningkatan Nilai Fisik dan Sensori pada Permen Jelly Sari Tempe Siswi Sekar Sari; Nurrahman Nurrahman; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.60-72

Abstract

Dragon fruit skin is organic waste which has high content of vitamin C, pectin and anthocyanin and can be used as raw material for making jelly candy because pectin is one of the gelling agent and anthocyanin is a natural dye that can make sari tempe jelly candy more interesting. The aim of this research is to determine the effect of adding the dragon fruit peels extract(10,20,30, and 40%),  towards the dissolved solids, elasticity, antioxidant activity, and sensory properties in jelly candies from extract of tempe.Then, there was physical testing (the amount of dissolved solids and elasticity), and sensory properties (aroma, taste, color, and texture). The result of the research showed that the addition of the concentration of dragon fruit skin extract on jelly candies of tempe extract had very significant effect on dissolved solids, elastisity, color, and texture, but there were not significantly different from aroma and its taste. The best treatment was in the addition of 40% extract of dragon fruit skin.
Co-Authors Nurhidajah - Nurrahman Nurrahman