KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestika Val.)

Syafutri, Merynda Indriyani; Lidiasari, Eka; Indawan, Hendra

doi:10.25182/jgp.2010.5.2.78-86

Cited by 8 publications

(9 citation statements)

References 1 publication

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“…The level of sweetness in simple sugars varies. Among the simple sugars most often used as a sweetener additive in food or beverage products is sucrose [19]. This is explained by [20], sucrose as a sweetener has a high-calorie content of 400 calories in 100 grams of material.…”

Section: Luff Schoorl Methods Test Resultsmentioning

confidence: 99%

Study on the preference of rosella mangrove syrup with different concentrations of sucrose

Ramadhani,

Saputra,

Andriyono

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Syrup products are preferred considering the tropical climate of Indonesia. One of the mangrove fruits that can be processed into syrup is pedada (Sonneratia caseolaris) which is combined with the natural colour of roselle flower petals. With the addition of roselle, the resulting syrup colour becomes attractive with a pink color. The manufacture of roselle mangrove syrup requires the addition of the right sugar. In this study, the manufacture of 1 kg of mangrove fruit was added with 3 concentrations of sucrose sugar (1; 1.5, and 2 kg). Tests were carried out by measuring antioxidant activity, the value of sucrose content, viscosity, and hedonic test. The test results showed that the value of sucrose content increased along with the addition of sucrose sugar to the syrup, namely 65.61 to 71.46%. The value of this sucrose content has met the SNI for syrup. The highest antioxidant value in the 2 kg sugar treatment was 79.58. In the study of the viscosity, the highest value at treatment with the composition of 2 kg sugar additional. However, the panelists preferred syrup with a sugar composition of 1.5 kg with the highest score marked on the hedonic test.

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Section: Luff Schoorl Methods Test Resultsmentioning

confidence: 99%

Study on the preference of rosella mangrove syrup with different concentrations of sucrose

Ramadhani,

Saputra,

Andriyono

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Gula pasir ini adalah jenis gula yang paling mudah dijumpai, digunakan sehari-hari untuk pemanis makanan dan minuman (Darwin, 2013). Gula pasir atau sukrosa adalah bahan tambahan pemanis yang memiliki nilai kalori yang cukup tinggi yakni 400 kal/100 gram bahan (Syafutri, M. I., Lidiasari, E., & Indawan, 2010). Pemilihan jenis pemanis alami yang dapat menimbulkan efek kesehatan perlu diperhatikan dalam pengolahan produk pangan.…”

Section: Statistikunclassified

Pengaruh Jenis Pemanis yang Berbeda terhadap Sifat Kimia Kopi Lengkuas

Destryana¹,

Yuniastri²,

Wibisono³

2019

JITP AGROTECHNO

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Galangal coffee is a local agricultural commodity food product in Sumenep Regency. This product is produced based on the preference of people for coffee drinks. Galangal coffee is a mixture of coffee powder and galangal powder which has a different aroma and taste. The use of sugar as an additional ingredient in galangal coffee product is used to increase product quality in the composition of nutrients, storability, and health effects on the body. Sweetener commonly used in food products is sucrose, such as cane sugar, palm sugar, and corn sugar which are sweeteners but have a lower glycemic index than cane sugar. The purpose of this study was to determine the effect of the use of sweetener: cane sugar, palm sugar and corn sugar on the chemical properties of galangal coffee product. The design used in this study is a completely randomized design (CRD) non-factorial pattern with 3 replications. The method used is an experimental method of chemical parameters: carbohydrate content, water content, fat content, protein content, and ash content. Result of ANOVA at a significance level of 5% showed that the use of different types of sweeteners significantly affected total carbohydrate content, water content, ash content, and fat content. The parameter values ??of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, the water content of 5.19-17.08%, the ash content of 1.74 - 4.17%, fat content of 3.25 - 6.79%, and protein content from 4.96 to 7.5%.

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“…Suri cucumber is a type of agricultural product that is easily found during the month of Ramadhan. Suri cucumber contains nutrients that are good for the body such as protein, fat, water, vitamin C, potassium, calcium and phosphor [4]. Suri cucumber fruit has been widely used both for direct consumption and processing into other products.…”

Section: Introductionmentioning

confidence: 99%

“…Suri cucumber fruit has been widely used both for direct consumption and processing into other products. In research of Syafutri (2010), jelly candy was made from suri cucumber with the addition of sorbitol and turmeric extract. This study states that the interaction between the addition of sorbitol and turmeric extract has a significant effect on the antioxidant activity of suri cucumber jelly candy [4].…”

Section: Introductionmentioning

confidence: 99%

“…In research of Syafutri (2010), jelly candy was made from suri cucumber with the addition of sorbitol and turmeric extract. This study states that the interaction between the addition of sorbitol and turmeric extract has a significant effect on the antioxidant activity of suri cucumber jelly candy [4]. Another study from Herawati (2017) carried out the extraction of suri cucumber fruit as an antibacterial in inhibiting the growth of Enterococcus faecalis and the results showed that suri cucumber extract showed resistance according to the CLSI (Clinical Laboratory Standard Institute) classification [5].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Refining on the Characteristics of Suri Cucumber (Cucumis melo L. var. reticulatus Naudin) Seed Oil

Soetjipto

Nurrohmah

Kristijanto

2020

J. Pure App. Chem Res

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The oil refining of Suri cucumber seed oil has been developed and tested. Crude oil was obtained by using soxhlet extraction in n-hexane, then was refined using chemical method by degumming and neutralization. This study aims are to determine the oil yield before and after refining, the oil’ physicochemical characteristic before and after refining and to determine the oil profile before and after refining by the Gas Chromatography-Mass Spectrometry (GCMS) method. The refining process cause the color of the oil become paler, but do not significantly affect on the water content and density. However, the process effect to decreasing of the acid value (5.547±0 mg NaOH/g oil to 0.5±0.14 mg NaOH/g oil) and the peroxide number (0.5077±0.036meq O2/g oil became 0.145 ± 0.036meq O2/g oil). Conversely, the saponification value increase (224.06±0.69mg KOH/g oil to 240.17±1.74mg KOH/g oil). GCMS analysis shows that refining process have effects on the composition of fatty acid in the oil.

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KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestika Val.)

Cited by 8 publications

References 1 publication

Study on the preference of rosella mangrove syrup with different concentrations of sucrose

Study on the preference of rosella mangrove syrup with different concentrations of sucrose

Pengaruh Jenis Pemanis yang Berbeda terhadap Sifat Kimia Kopi Lengkuas

Effects of Refining on the Characteristics of Suri Cucumber (Cucumis melo L. var. reticulatus Naudin) Seed Oil

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