KARAKTERISTIK MUTU PERMEN KERAS DENGAN
PENAMBAHAN LADA PUTIH (Piper nigrum Linn) BANGKA
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Institusion
Universitas Djuanda
Author
Joana, Aulia
Subject
Q Science (General)
Datestamp
2022-03-30 07:00:05
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
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
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