OPTIMASI KUALITAS KEMBANG GULA LUNAK DARI BUAH NANAS (Ananas comosus L) KARENA PERBEDAAN KONSENTRASI SIRUP GLUKOSA DAN PUTIH TELUR
Abstract
The aim of this research was to know the effect of glucose syrup and albumen to quality of pineapple softcandy in physical, chemical and organoleptic and to know the right glucose syrup and albumen concentration of the making pineapple softcandy.
The research used Completely Randomized Block Design, with consist of 3 level with 3 times repeat , the glucose syrup ( G) ( 35%,50%, 65%) and albumen ( A) ( 2%, 4%, 6%).
Chemical properties of the test include water content, reducing sugar and physic properties such as texture and sensory testing include flavor and color. Obtained data were tested using ANOVA followed by BNT if it showed the real difference in treatment and used DMRT if there were interaction between two factor. The results of this research showed that the addition of glucose syrup and egg albumen real effect on reducing sugar levels and no real effect on the moisture content and texture of pineapple softcandy . The average sugar content is highest reduction in treatment G3A3 (35 .107%) and the lowest in treatment G1A1 (34 163%). Differences in execution time trial showed no significant differences in effect on all parameters tested. Organoleptic test results showed the majority of panelists do not like to color soft confectionery pineapple. As for the taste of the most preferred in the treatment G3A3.
Kata kunci : kembang gula lunak, sirup glukosa, putih telur, buah nanas
Downloads
References
Anonymous, 2014. http://manfaat.co.id/12-manfaat-asam-sitrat-pada-makanan-dan-minuman. Diakses tanggal 6 Oktober 2014.
Anonymous,2014http://www.ift.or.id/2014/01/asam-sitrat-sebagai- pengawet alami.html#sthash.T74yfwEc.dpuf. diakses tanggal 7 Oktober 2014
Anonymous, 2014. SNI Kembang Gula Lunak. Departemen Perindustrian dan Perdagangan.
Anonymous, 2012. http://bisakimia.com/2012/11/24/gula-reduksi-dan-metode-deteksinya/ diakses tanggal 2 Juni 2013.
Admi,2009. Permen Yang Keras atau Lunak. http://www.halalguide . info/2009/04/20/permen-yang-keras-atau-lunak/. Diakses tanggal 6 Maret 2012.
Ashari, S. 2006. Hortikultura Aspek Budi daya. UI-Press. Jakarta
Albrecht, J.A. 2010. Let’s Preserve : Jams,Jellies, and Preserves. University ofNebraska- Lincoln and UnitedStates Department of Agriculture.United States of America.
Buckle, K.A., R.A. Edwards, G.H. Fleet dan M. Wootton. 2010. Ilmu Pangan:Penerjemah Hari Purnomo danAdiono. UI-Press. Jakarta.
Edwards, W.P. 2000. The Science of Sugar Confectionery. Cambridge: Athenaeum Press Ltd.
Hernani (2013). PENGOLAHAN PERMEN JELLY. Materi Pelatihan/Magang Pasca Panen Dan Pengolahan Hasil Pertanian. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian. Bogor.
Lordmon E, 1978. Metode Pengujian Bahan Pangan Secara Sensoris, Terjemahan oleh Susrini
Lehninger, A.L. 1997. Dasar-dasar Biokimia (edisi ke-Jilid 1, diterjemahkan oleh M. Thenawidjaja). Jakarta: Erlangga.
Jurnal Teknik Industri HEURISTIC Vol 12 No 1 April 2015 ISSN 1693-8232
Muhtadi T.R. dan Sugiyono . 1992. Ilmu Pengetahuan Bahan Pangan. PAU Pangan dan Gizi. IPB. Bogor
Suyanti. 2010. Panduan Mengolah 20 Jenis Buah. Penebar Swadaya. Jakarta
Tjokroadikoesoemo P.S, 1993.HFS dan Industri Ubi Kayu Lainnya . Gramedia . Jakarta
Winarno, F.G. 2004. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Tama.Jakarta.
Wardana,Agung S. 2010. Telur. http://kuliah pangan 77.wordpress.com/
/04/telur/.Diakses 18 November 2013.
Authors who publish with Heuristic agree to the following terms:
- Authors transfer the copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.. that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access)