Pengaruh Proporsi Kolang – Kaling terhadap Karakteristik Fisik, Kimia dan Hedonik Permen Jelly Labu Kuning

Trisna Fitriana (Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang)
Nurwantoro Nurwantoro (Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang)
Siti Susanti (Program Studi Teknologi Pangan, Fakultas Peternakan dan Pertanian, Universitas Diponegoro, Semarang)

Jurnal Teknologi Pangan
Vol 4, No 1 (2020)

Penelitian ini bertujuan untuk mengetahui konsentrasi terbaik penambahan kolang – kaling pada pembuatan permen jelly labu kuning terhadap kadar air, aktivitas air, springiness, lightness, kadar serat dan uji hedonik (aroma, warna, tekstur, rasa dan kesukaan overall). Penelitian ini menggunakan 5 perlakuan dan 4 kali ulangan dengan variasi konsentrasi kolang - kaling yaitu T0 0%, T1 10%, T2 20%, T3 30% dan T4 40%. Bahan baku yang digunakan yaitu sari labu kuning, kolang – kaling, agar – agar, gelatin, asam sitrat, dan air. Hasil penelitian menunjukkan bahwa konsentrasi kolang – kaling yang berbeda memberikan pengaruh nyata (P<0,05) terhadap kadar air, aktivitas air, springiness, lightness, kadar serat dan uji hedonik aroma, warna, tekstur, rasa dan kesukaan overall. Perlakuan yang optimal dari penelitian ini yaitu dengan konsentrasi kolang – kaling T2 20% karena menghasilkan kadar air (19,66%), aktivitas air (0,610), lightness (39,25), springiness (3,07mm), kadar serat (3,40%) dan uji organoleptik dapat diterima oleh panelis. The purpose of this research was to get concentration of addition kolang – kaling on making pumpkin jelly candy on the water content, water activity, springiness, lightness, fiber content and hedonic test on aroma, colour, texture, taste, and favorite overall. This research was used five treatments and four replications with variation of contrentation kolang- kaling are T0 0%, T1 10%, T2 20%, T3 30% and T4 40%. The materials which are used in this research pumpkim juice, kolang – kaling, agar – agar, gelatin, citric acid, and water. The result was shown that different concentrations of kolang - kaling a significant effect (p<0.05) on the water content, water activity, springiness, lightness, fiber content and hedonic test on aroma, colour, texture, taste, and favorite overall. The best treatment of this research was kolang – kaling concentration of T2 20% because produce the water content (19.66%), water activity (0.610), lightness (39.25), springiness (3.07mm), fiber content (3.40%), and Organoleptic tests can be accepted by panelists.