@thesis{thesis,
		author={Handayani  Ani},
		title ={KARAKTERISTIK PERMEN JELLY UBI (Ipomoea batatas (L). 
Lam) cv. CILEMBU DENGAN PENGGUNAAN KARAGENAN 
DAN GELATIN SEBAGAI GELLING AGENT},
		year={2019},
		url={http://repository.unida.ac.id/1669/},
		abstract={ABSTRACT
Ani Handayani. B1410575. Characteristic of Jelly Candy Cilembu Sweet Potato 
(Ipomoea batatas (L). Lam) with the Effect of Gelling Agent Carrageenan and 
Gelatin. Supervised by Rosy Hutami and Titi Rohmayanti.
The aim of this research was to determine the effect of the sweet potato 
juice concentration elected to be used as raw material for jelly candy making and 
to know the effect of gelling agent (carrageenan or gelatin) concentration to the 
organoleptic and physical characteristics of sweet potato jelly candy. The research 
was divided into two stages, stage I was the determination of the sweet potato 
juice concentration which consisted of three levels (55%, 45%, 35%). Stage II was 
the determination of the gelling agent concentrations of carrageenan which 
consisted of three levels concentration (3g, 5g, 7g) and concentrations of gelatin 
which consisted of three levels concentration (4g, 6g, 8g) which were carried out 
separately using a completely randomized design (CRD) with one factor of 
treatment. The statistical analysis used was ANOVA with Duncan's as further test 
and Independent Sample T-test for comparing the chosen sample treatment 
sample of carrageenan and gelatin gelling agent. Analysis of the characteristics 
jelly candy included organoleptic test (sensory quality and hedonic test), physical 
properties test (elasticity, hardness and stickiness), and chemical test of chosen 
sweet potato jelly candy. The chosen sweet potato juice concentrations were 45% 
for sweet potato jelly candy with carrageenan as gelling agent and 55% for sweet 
potato jelly candy with gelatin as gelling agent. The chosen gelling agent 
treatment for sweet potato jelly candy with carrageenan was K1 (3g carrageenan). 
It had a moisture content of 34.78%, ash content of 1.25%, reducing sugar content 
of 32.41% sucrose content of 36.64% and Aw of 0,87. The chosen gelling agent 
treatment for sweet potato jelly candy with gelatin was G2 (6g gelatin). It had a 
moisture content of 22.62%, 0.56% ash content, reducing sugar content of 34.65% 
sucrose content of 35.77% and Aw of 0,82. According to the T-test, sweet potato 
jelly candy with gelatin gelling agent had a better characteristic than sweet potato 
jelly candy with carrageenan as gelling agent.
Keywords: Cilembu Sweet potato jelly candy, sweet potato juice concentration, 
carrageenan, gelatin}
		}