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All Journal Media Teknologi Hasil Perikanan
Reni, Zepherina
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Earth & Planetary Sciences Languange, Linguistic, Communication & Media

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PENGARUH PENAMBAHAN BUAH NAGA SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN HEDONIK PADA PERMEN JELLY DARI RUMPUT LAUT Kappaphycus alvarezii Reni, Zepherina; Kusumaningrum, Indrati; Asikin, Andi Noor; Diachanty, Seftylia; Zuraida, Ita
Media Teknologi Hasil Perikanan Vol. 12 No. 2 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.2.2024.34947

Abstract

Jelly candy has a characteristic sweet taste and a chewy texture. Another factor that determines the quality of jelly candy besides the taste and texture is the color. One of the ingredients that has the potential as a natural dye is red dragon fruit which has a sweet taste and is good for increasing endurance. This study aims to determine the addition of dragon fruit as a natural dye to the physicochemical and hedonic characteristics of jelly candy from seaweed Kappaphycus alvarezii. The concentration of dragon fruit juice used is P0: dragon fruit juice 0%, P1: dragon fruit juice 7.5%, P2: dragon fruit juice 10%, P3: dragon fruit juice 12,5%, P4: dragon fruit juice 15%, and P5: dragon fruit juice 17.5%. This study used a completely randomized design for proximate and color tests, and Kruskal-Wallis for hedonic tests. The results showed that the addition of dragon fruit juice had a significant effect (p<0.05) on moisture content, ash content, protein content, fat content, color and hedonic value (color, taste, texture, aroma). The moisture content of the jelly candy ranges from 14.81-22.80%, the ash content ranges from 1.60-3.66% and has met the standard of SNI 3547.2-2008. The brightness value of jelly candy ranges from 12.51-14.06%. The hedonic sensory test (scale 1-5) showed that the jelly candy was well received by the panelists, based on the parameters of color (4.30), taste (3.97), texture (3.97), and aroma (3.77).
Co-Authors Andi Noor Asikin Diachanty, Seftylia Indrati Kusumaningrum, Indrati Ita Zuraida