Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme)
Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme)
-
(1) * Alza Della Zahiroh
Universitas Muhammadiyah Sidoarjo
Indonesia
(2) Rima Azara Universitas Muhammadiyah Sidoarjo
Indonesia
(*) Corresponding Author
Abstract
This research to determine the effect of gelatin concentration and citric acid concentration on cherry tomato jelly candy products (Solanum Lycopersicum Var. Cerasiforme). The method used in this study was a randomized block design (RBD) using 2 factorials, namely gelatin and citric acid, with 9 treatments repeated 3 times to obtain 27 experimental units. Data analysis was carried out using ANOVA and follow-up tests were carried out with Honest Significant Difference (BNJ) at 5% level while the organoleptic test was analyzed using the Friedman test. The results of this study indicated that the addition of gelatin and citric acid had no significant effect on the reducing sugar of cherry tomato jelly candy, whereas the parameters of water content, ash content, vitamin C had a significant effect on the addition of gelatin and citric acid to cherry tomato jelly candy. The results of this study showed that the highest value for the reducing sugar parameter was 47.70%, the lowest value for ash content was 0.25%, the lowest value for water content was 17.14%, the highest value for vitamin C was 0.50%.
Downloads
References
Rao, L.G., and Guns, E., and Rao, A. V., 2003. Lycopene : Its role in human health and disease, AGROFood industry hi-tech, 25-30..
Dalimartha, S dan Andrian, F. 2011. Khasiat buah dan sayur. Jakarta: penebar swadaya
Handayani, C.B., Tari, A.I.N., Afriyanti. 2018. Umur Simpan Saos Tomat Pada berbagai Konsentrasi Bahan Pengental. Agrisaintifika Jurnal Ilmu-ilmu Pertanian 2 (2), 113-122
Hastuti, D. dan Sumpe, I. 2007. Pengenalan dan Proses Pembuatan Gelatin. Mediagro. 3(1):39-48.
Sulardjo dan Agustono Santoso, 2012. Pengaruh Konsentrasi Gula Pasir Terhadap Kualitas Jelli Buah Rambutan. Jurnal MagistraNo. 82 Th.XXIV Desember 2012
Sudaryati, H.P. dan T. Mulyani. 2003. The Manufacture of Lemon Jelly Candy by The Addition of Gelatin and Glucose – Sucrose Proportion. Prosiding Seminar Nasional dan Pertemuan Tahunan Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI). Yogyakarta.
Winarno, FG. 2002. Kimia Pangan dan Gizi. Gramedia. Jakarta.
Herutami, R 2002. Aplikasi Gelatin Tipe A dalam pembuatan permen jelly Mangga (Mangifera indica L). Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor, Bogor.
D. I. Kartikasari and F. C. Nisa, “PENGARUH PENAMBAHAN SARI BUAH SIRSAK DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK DAN KIMIA YOGHURT The Influence of Soursop Juice Addition and Fermentation Period toward Physical Chemistry Properties of Yoghurt,” J. Pangan dan Agroindustri Vol., vol. 2, no. 4, pp. 239–248, 2014.
Winarno, F.G. 2008. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama.
Buntaran, W., O. P. Astirin, dan E. Mahajoeno. 2009. Pengaruh Konsentrasi Gula Terhadap Karakteristik Manisan Kering Tomat (Lycopersium esculenta).Nusantara Bioscience 2: 55-61.
Amanah, D. (2017) ‘Pengaruh Harga Dan Kualitas Produk Terhadap Kepuasan Konsumen Pada Majestyk Bakery & Cake Shop Cabang H.M. Yamin Medan’, Jurnal Keuangan & Bisnis,2(1), pp. 71–87. doi: 10.17605/OSF.IO/HNGVJ
Asgar, A., dan Rahayu, S.T. 2014. "Pengaruh Suhu Penyimpanan dan Waktu Pengkondisian untuk Mempertahankan Kualitas Kentang Kultivar Margahayu". Balai Penelitian Tanaman Sayuran Berita Biologi,13 (3)
Winarno, F.G. 2004. Kimia Pangan dan Gizi. GramediaPustaka Utama. Jakarta
Winarno FG. 1996. Teknologi Pengolahan Rumput Laut. PT. Gramedia Pustaka Utama. Jakarta.
Natalia, I. 2011. Pengaruh Konsentrasi Gula Pasir, Asam Sitrat Dan Tingkat Pemanasan Pada Gula Invert Yang Diaplikasikan Pada Selai Rosella (Hibiscus sabdariffa) Ditinjau Dari Sifat Fisikokimia Dan Sensor. Skripsi. Universitas Katolik Soegijapranata. Semarang
Copyright (c) 2023 Alza Della Zahiroh, Rima Azara
This work is licensed under a Creative Commons Attribution 4.0 International License.
