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Andro Lampah
Universitas Sam Ratulangi Manado
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Journal : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

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Pemanfaatan Daging Buah Pala (Myristica Fragrans) sebagai Bahan Baku Pembuatan Permen Jelly dengan Variasi Konsentrasi Sukrosa Andro Lampah; Thelma D. J. Tuju; Lana E. Lalujan
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol. 13 No. 2 (2022): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v13i2.50324

Abstract

The purpose of this study was to determine the sensory properties, water content and sucrose content of Nutmeg’s flesh jelly candy. The research method used was a completely randomized design (RAL) consisting of 5 treatment with varying sucrose variation, namely P1: (30%), P2: (35%), P3: (40%), P4: (45%) and P5: (50%). The results showed that the physicochemical characteristics of jelly candy were water content ranging from 16.6% - 19.3%, sucrose content 36.12% - 53.67%. The most preferred jelly candy sensory test was treatment P3 with 40% sucrose variation with a taste value of 3,60 (like), color 3,80 (like), aroma 3,05 (neutral) and textures 3,80 (like) and differentiating test result with a difference value of 4. Keywords: nutmeg; sucrose; sensory test.
Co-Authors Lana E. Lalujan Thelma D. J. Tuju