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Lana E. Lalujan
Sam Ratulangi University
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.
Pengaruh Suhu dan Lama Pengeringan terhadap Karakteristik Kimia dan Sensoris Permen Jelly Pepaya (Carica Papaya L.) Novita Pandesolang; Lana E. Lalujan; Yoakhim Oessoe
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.v13i2.50351

Abstract

The purpose of this study was to analyze the effect of temperature and drying time on the characteristics of the chemical componens of papaya jelly candy and evaluate the level of preference for papaya jelly candy that is dried at different temperatures and drying times. This study used a completely randomized design (CRD) method which consisted of four treatments and three repetitions with different temperatures and drying times, namely : treatment drying using room temperature for 48 hours; drying at 40°C for 36 hour; drying at 50°C for 24 hours; and drying at 60°C for 8 hours o’clock. The resut of this study indicate that differences in temperature and drying time produce papaya jelly candy with chemical characteristics, namely water content (10.49% - 23.73%), sucrose (13.78% - 16.25), and pH (6.17% – 5,35%). The papaya jelly candy with the most preffered color, aroma, taste, and texture by the panelists was dried at room temperature for 48 hours. Keywords: jelly candy; papaya; drying; sucrose.
Co-Authors Andro Lampah Novita Pandesolang Thelma D. J. Tuju Yoakhim Oessoe