Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pangan dan Gizi
Sutedjo, Vonny Indra
Widya Mandala Catholic University Surabaya
Computer Science & IT

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

Found 1 Documents
Search

 1 
PENGARUH PROPORSI SUKROSA DAN ISOMALT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SOFT CANDY SUSU KEDELAI Sutedjo, Vonny Indra; Kusumawati, Netty; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 14, No 2 (2015)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.11 KB) | DOI: 10.33508/jtpg.v14i2.1545

Abstract

Soft candy is a kind of cotton candy which has a chewy and soft texture that has approximately 6-8% of water content. In this study, soy milk soft candies were made with isomalt as the replacement of sucrose that affected the physicochemical and organoleptic properties of soy milk soft candies. The design of the study was RGD (Randomized Block Design) single factor, namely the proportion of sucrose and isomalt. The proportion of sucrose and isomalt consisted of six level which are 75:25, 60:40, 45:55, 30:70, 15:85, and 0:100%(b/b)) with four replications. The parameters affected physicochemical properties (moisture content, reducing sugar levels, and texture) and the organoleptic properties preferences for taste, texture, and ease bitten). From the weighting test, it was found that the best treaement was P4 (sucrose : isomalt =30:70% (b/b)) with score of 7,52% for water content, 8,2322% of reducing sugar, hardness of 573,038 g.sec, adhesiveness of -74,644 g.sec, 4,7 for preference of taste (rather like), 4,9875 (rather like) for stickiness, and 4,2625 for chewiness (neutral).
Co-Authors Netty Kusumawati Paini Sri Widyati