Santoso, Eirene Maria and Mochamad Nurcholis,, STP., MP., Ph.D (2022) Pengaruh Konsentrasi Sukrosa Terhadap Kualitas Permen Susu (Soft Candy). Sarjana thesis, Universitas Brawijaya.
Abstract
Industri susu di Indonesia memiliki peluang besar didukung dengan meningkatnya permintaan susu setiap tahunnya. Namun, umur simpan yang pendek menjadi kendala, sehingga perlu dilakukan pengolahan lebih lanjut. Salah satu alternatif pengolahan susu adalah permen susu. Permen susu (soft candy) memiliki tekstur lunak atau mudah dikunyah. Tujuan dari penelitian ini adalah mengolah susu menjadi soft candy dan mendapatkan formula yang tepat. Penelitian ini dilakukan dari pembuatan permen susu dan dengan pengujian kapang/kamir, kadar air, kadar gula total dan organoleptik agar diperoleh soft candy yang sesuai keinginan konsumen dan standar SNI. Rancangan percobaan menggunakan Rancangan Acak Lengkap dengan dua faktor yaitu konsentrasi gula 15% dan 30% dan analisis statistik ANOVA dengan tingkat kepercayan 95%. Pengamatan atribut sensoris menggunakan metode uji hedonik meliputi warna, rasa, aroma dan tekstur. Berdasarkan analisis organoleptik, hasil pengamatan 25 orang panelis soft candy dengan konsentrasi gula 30% memiliki formula terbaik dengan kadar air 4,52%, kadar gula 69,40 % yang sesuai standar SNI. Serta, dapat diketahui umur simpan produk 1 bulan dari waktu pembuatan.
English Abstract
The dairy industry in Indonesia has great opportunities supported by the increasing demand for milk every year. However, the short shelf life is an obstacle, so further processing is needed. One alternative to milk processing is milk candy. Milk candy (soft candy) has a soft texture or easy to chew. The purpose of this research is to process milk into soft candy and get the right formula at the Babussalam Al-Firdaus Islamic Boarding School. This research was conducted from the manufacture of milk candy and by testing the mold/mildew, water content, total sugar content and organoleptic in order to obtain soft candy according to consumer desires and SNI standards. The experimental design used a completely randomized design with two factors, namely sugar concentrations of 15% and 30% and statistical analysis of ANOVA with a 95% confidence level. Observations of sensory attributes using hedonic test methods include color, taste, aroma and texture. Based on organoleptic analysis, the results of the observation of 25 panelists of soft candy with a sugar concentration of 30% have the best formula with 4.52% water content, 69.40% sugar content according to SNI standards. Also, it can be seen that the shelf life of the product is 1 month from the time of manufacture.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100345 |
| Uncontrolled Keywords: | Susu, Soft Candy, Permen Susu,Milk, Soft Candy, Milk Candy |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 24 Jan 2023 03:26 |
| Last Modified: | 24 Jan 2023 03:26 |
| URI: | http://repository.ub.ac.id/id/eprint/196869 |
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Text (DALAM MASA EMBARGO)
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