Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal PELS (Procedia of Engineering and Life Science)
Zahiroh, Alza Della
Unknown Affiliation
Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering

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

Found 1 Documents
Search

 1 
Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme): Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme) Zahiroh, Alza Della; Azara, Rima
Procedia of Engineering and Life Science Vol. 4 (2023): Proceedings of the 6th Seminar Nasional Sains 2023
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v4i0.1392

Abstract

This research to determine the effect of gelatin concentration and citric acid concentration on cherry tomato jelly candy products (Solanum Lycopersicum Var. Cerasiforme). The method used in this study was a randomized block design (RBD) using 2 factorials, namely gelatin and citric acid, with 9 treatments repeated 3 times to obtain 27 experimental units. Data analysis was carried out using ANOVA and follow-up tests were carried out with Honest Significant Difference (BNJ) at 5% level while the organoleptic test was analyzed using the Friedman test. The results of this study indicated that the addition of gelatin and citric acid had no significant effect on the reducing sugar of cherry tomato jelly candy, whereas the parameters of water content, ash content, vitamin C had a significant effect on the addition of gelatin and citric acid to cherry tomato jelly candy. The results of this study showed that the highest value for the reducing sugar parameter was 47.70%, the lowest value for ash content was 0.25%, the lowest value for water content was 17.14%, the highest value for vitamin C was 0.50%.
Co-Authors RIMA AZARA