@thesis{thesis,
		author={Joana  Aulia},
		title ={KARAKTERISTIK MUTU PERMEN KERAS DENGAN
PENAMBAHAN LADA PUTIH (Piper nigrum Linn) BANGKA},
		year={2020},
		url={http://repository.unida.ac.id/1719/},
		abstract={ABSTRACT
Aulia Joana. B.1610756. Quality Characteristics of Hard Candy with the addition 
of Bangka White Pepper (Piper nigrum Linn). Supervised by Rosy hutami and 
Dwi Aryanti Nur?utami.
This study aims to diversify white pepper as an ingredient in hard candy 
products. This study used a factorial Completely Randomized Design (CRD) with 
two factors, namely the ratio of sucrose to glucose (50:50), and (70:30) and the 
concentration of white pepper (1%, 3%, 5%). Product analysis includes hedonic 
test as a determinant of selected products and chemical analysis, microbiological 
analysis, sensory quality test and energy content calculation of selected products. 
The data analysis used was ANOVA with Duncan's Advanced Test. The results 
showed that the hard candy selected was a 50:50 ratio of sucrose and glucose with 
the addition of 1% white pepper. Selected white pepper hard candy has a moisture 
content of 3.46%, an ash content of 0.89%, a reduced sugar content of 11.31%, 
62.93% saccharose content, and a total plate number of 8 x 101
colonies/g, a fat 
content of 12%, and protein content of 1.43%. The antioxidant activity of selected 
white pepper hard candy had an IC50 value of 141208.03 mg/L, an AEAC of
20.58 mg/100g Vit.C, and% inhibition of 17.66%. The energy content of the 
selected products is 1.38 kcal/100gr. The results of the sensory quality test of the 
selected products, the color parameters lead to golden yellow (8.31), the taste 
leads to spicy (5,58), the aroma leads to no pepper aroma (2.86), and the texture is 
hard (4, 34).
Keywords: Hard candy, Bangka White pepper, antioxidants, sucrose}
		}