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Farahiyati, Lana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science

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SENSORY DESCRIPTION OF SAWI-NEANAS JELLY CANDY WITH SWEETENER (SUCROSE, KELULUT HONEY AND STEVIA) Farahiyati, Lana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol 14, No 4
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.90992

Abstract

Jelly candy is a transparent and clear candy made from a mixture of fruit juice with the addition of gel-forming ingredients. Jelly candy with the addition of mustard greens has advantages because it has complete nutritional content and as a natural coloring in jelly candy. In addition, pineapple juice is added. Pineapple has a low pectin content for gel formation in jelly candy. The purpose of this study was to obtain the best sweetener formulation (sucrose, stingless bee honey and stevia) on the physicochemical and sensory characteristics of mustard greens-pineapple jelly candy. This study used a Randomized Block Design (RBD) with one factor, namely the comparison of sweetener formulations and there were 6 levels of treatment f0 (100%: 0%: 0%), f1 (50%: 50%: 0%), f2 (50%: 37.5%: 12.5%), f3 (50%: 25%: 25%), f4 (50%: 12.5%: 37.5%) and f5 (50%: 0%: 50%) with 4 replications. The results showed that the best treatment based on sensory tests and physicochemical characteristics was treatment f2 (50%: 37.5%: 12.5%).
Co-Authors Oke Anandika Lestari Yohana Sutiknyawati Kusuma Dewi