Wijayanti, Faradita Nova (2014) Pembuatan Permen Coklat Praline dengan Filler Permen Jelly Nanas (Kajian Konsentrasi Penambahan Karaginan Dan Sukrosa). Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu perkebunan nanas di Indonesia terletak di Kediri dan dikelola oleh kelompok tani dengan kapasitas produksinya saat panen mencapai 40.000 hingga 60.000 buah dan 10% nya tidak termanfaatkan. Permen jelly nanas sebagai filler coklat praline menjadi alternatif untuk meningkatkan nilai ekonomis nanas subgrade sehingga dibutuhkan kombinasi konsentrasi penambahan sukrosa dan karaginan yang tepat agar dapat disukai konsumen. Penelitian ini menggunakan RAK dengan 2 faktor yang masing-masing terdiri dari 3 level dengan 2 kali ulangan yaitu sukrosa (S) (10%, 20%,30%) dan karaginan (K) (5%,5.5%, 6%). Parameter penilaian yaitu total asam, total gula, kadar air, kadar abu, dan tekstur. Data yang diperoleh diuji menggunakan ANOVA dilanjutkan dengan DMRT jika ada interaksi dan BNT jika tidak ada interaksi. Pemilihan perlakuan terbaik ditentukan dengan Multiple Attribute. Berdasarkan hasil penelitian didapatkan permen jelly nanas terbaik dengan kombinasi karaginan 5,5% dan sukrosa 20% memiliki rerata total gula 80%, kadar abu 1,84%, tekstur 12,15N, dan kadar air 17,85% sedangkan kesukaan konsumen pada permen coklat praline dengan filler permen jelly nanas terhadap 20 responden, terdiri atas atribut warna 85%, aroma 90%, rasa 80%, dan tekstur 75%.
English Abstract
One of the plantations of pineapples in Indonesia located in Kediri and managed by farmers group with its production capacity during the harvest reached 40,000 to 60,000 fruit and 10% is not used. Pineapple jelly candy chocolate praline filler aseing an alternative to increase the economic value of pineapple subgrade so that it takes a combination of concentration addition of sucrose and karaginan is right in order to be liked by consumers. This research use RAK with two factors, each of which consist of 3 levels with 2 times repeats that sucrose (S) (10%, 20%,30%) and carragenan (K) (5%,5.5%,6%). Parameter assessment of total acid, total sugars, moisture content, ash content, and texture. The data obtained were test using ANOVA followed by DMRT if there are interactions and BNT if no interaction. Selection of the best treatment determined by the Multiple Attribute. Based on the research results obtained by the best pineapple jelly candies with a combination of karaginan 5.5% and 20% sucrose had average total sugar 80%, ash content 1,84%, 12,15 N texture, and moisture 17,85%, while the consumer preference in candy chocolate praline with pineapple jelly candy filler againts the 20 respondents, comprising 85% of the color attribute, the aroma of 90%, 80% taste, and texture of 75%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/381/051406356 |
| Uncontrolled Keywords: | carrageenan and sucrose, jelly candy, pineapple, praline chocolate,- coklat praline, karaginan dan sukrosa, nanas, permen jelly |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 14 Oct 2014 14:28 |
| Last Modified: | 30 Nov 2021 03:31 |
| URI: | http://repository.ub.ac.id/id/eprint/149787 |
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