Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Dyah Kusumawardani
lampung university
Agriculture, Biological Sciences & Forestry Engineering

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

Found 1 Documents
Search

 1 
PEMBUATAN PERMEN JAMU CEKOK DAN KARAKTERISTIK YANG DIHASILKAN Sri Hidayati; Fibra Nurainy; Dyah Kusumawardani; Miendiera Sefriadi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 10, No 1 (2021): Maret
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v10i1.57-63

Abstract

Medicinal herbs are stimulants made from various types of medicinal plants which function to stimulate children's appetite. One of the drawbacks of herbal punching is that it is bitter in taste and the aroma is less favorable so that it takes effort to make herbal punching a preferred product, namely by processing the herbs into candy. The purpose of this study was to obtain the concentration of agar flour as a gelling agent for the best sensory and chemical properties of the herbal squeezed candy. The treatments were gelatin concentrations of 1%, 1.2%, 1.4%, 1.6%, 1.8% and 2%. The study used a Complete Randomized Block Design (CRBD) and further test of the Least Significant Difference. The results showed that the best agar concentration was 1.6% with candy products which had an aroma score of 3.73 (not typical of herbal medicine), a texture score of 4.16 (chewy), a taste score of 3.66 (sweet) and 80. % of children's panelists said they liked it. The herbal medicine jelly candy has water content of 12.61%, reducing sugar of 9.48, ash content of 8.96%. All meet SNI except ash content. Keywords: herbal punching, jelly candy,  jelly flour
Co-Authors Fibra Nurainy Miendiera Sefriadi Sri Hidayati