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All Journal Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian
Siberani, Kiki Fatmala
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Pembuatan Hardy Candy Mengunakan Ekstrak Buah Kersen (Muntingia calabura L.) Dan Ekstrak Buah Lemon (Citrus limon) Siberani, Kiki Fatmala
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 6, No 2 (2023): Jurnal Teknologi Pangan Dan Hasil Pertanian
Publisher : Universitas Muhammadiyah Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v4i1.9160

Abstract

Fruit series (Muntingia Calabura L) is a neotropic plant whose utilization has not Cherry fruit is a fruit whose existence we often encounter everywhere. Usually a lot of growing on the side of the road, wall cracks, yard, even in the gardens. This study aims to determine how to make hard candy and find out the extract of cherry (Muntingia calabura L) and lemon extract (citrus limon) and increase the usability of cherry fruit. The experimental design used was completely randomized design with two factors. The frist factor was Number of Cherry Extract (Muntingia calabura L.) (K) which consists of 4 levels, K1 = 10 ml, K2 = 13 ml, K3 = 16 ml, K4 = 19 ml and the second factor is the Amount of Lemon Extract (Citrus limon) (M) consisting of 4 levels, M1 = 0 ml, M2 = 5 ml, M3 = 10 ml, M4 = 15 ml. The amount of cherry extract gave a very significant effect (p 0.01) on the parameters of saccharose content, water content, antioxidant activity, organoleptic taste. While the texture organoleptic parameters give no significant effect (p 0.05). The amount of lemon extract gives a very significant effect (p 0.01) on the parameters of water content, antioxidant activity, organoleptic texture. While the parameters of saccharose content, water content and organoleptic taste did not have a significant effect (p 0.05).
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