2019
DOI: 10.17969/jimfp.v4i2.11025
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Pengaruh Penambahan Sukrosa dan Pektin Terhadap Mutu Kimia Permen Jelly Buah Srikaya (Annona Squamosa L.)

Abstract: Abstrak: Buah srikaya merupakan buah daerah tropis yang pada saat ini masih sedikit pemanfaatannya dalam proses pengolahan. Buah srikaya juga mengandung gizi yang tinggi. Selama ini buah srikaya hanya diolah menjadi produk selai, dodol, sirup dan manisan. Selain itu, buah srikaya juga dapat diolah menjadi permen jelly. Penelitia bertujua untu mengetahui pengaru penambaha sukrosa pektin terhadap mutu fisikokimia permen jelly srikaya. Rancangan penelitian yang digunakan adalah rancanga aca lengka faktoria yang t… Show more

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Cited by 2 publications
(3 citation statements)
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“…The addition of calamansy orange juice is increasing because calamansy orange juice has high levels of vitamin C. This is in line with research by [26]. The higher the addition of lemon juice, the more significant the increase in vitamin C. Apart from that, the higher the addition of sucrose, the lower the vitamin C levels, resulting in a decrease in vitamin C. This is in line with research by [27], which states that as the addition of sucrose increases, vitamin C decreases; this is because ascorbic acid (vitamin C) will be damaged by the presence of high levels of sucrose followed by the heating process e 170 x 250 mm paper size (W x H mm) and adjust the margins to those shown in the Table 1. The final printed area will be 130 x 210 mm.…”
Section: Chemical Characteristicssupporting
confidence: 88%
“…The addition of calamansy orange juice is increasing because calamansy orange juice has high levels of vitamin C. This is in line with research by [26]. The higher the addition of lemon juice, the more significant the increase in vitamin C. Apart from that, the higher the addition of sucrose, the lower the vitamin C levels, resulting in a decrease in vitamin C. This is in line with research by [27], which states that as the addition of sucrose increases, vitamin C decreases; this is because ascorbic acid (vitamin C) will be damaged by the presence of high levels of sucrose followed by the heating process e 170 x 250 mm paper size (W x H mm) and adjust the margins to those shown in the Table 1. The final printed area will be 130 x 210 mm.…”
Section: Chemical Characteristicssupporting
confidence: 88%
“…Penelitian konsentrasi gula pada permen jelly kulit buah naga, permen jelly sirsak menunjukkan makin tinggi konsentrasi gula, makin rendah kadar vitamin C (Simorangkir et al, 2017;Sudaryati & Kardin, 2013;Yuwidasari et al, 2019). Sedangkan hasil pada permen jelly buah srikaya dan permen jelly carica menunjukkan makin banyak gula yang ditambahkan makin tinggi kadar vitamin C (Maidayana et al, 2019;Minggi & Swasono, 2018). Penggunaan sukrosa dapa meningkatkan maupun menurunkan kandungan vitamin C. Penyebab menurunnya vitamin C karena teroksidasi adalah kandungan oksigen terlarut dalam pangan.…”
Section: Vitamin Cunclassified
“…Hasil penelitian ini sejalan dengan hasil penelitian sebelumnya yang menggunakan konsentrasi gula yang berbeda. Makin tinggi konsentrasi gula pada pembuatan permen jelly kulit buah naga, permen jelly sirsak, permen jelly carica, dan permen jelly buah srikaya makin rendah nilai kadar airnya (Maidayana et al, 2019;Minggi & Swasono, 2018;Simorangkir et al, 2017;Sudaryati & Kardin, 2013;Yuwidasari et al, 2019). Hal ini menunjukan bahwa semakin tinggi konsentrasi gula yang digunakan maka kadar air semakin menurun, Hal ini dikarenakan sifat dari gula yang dapat mengikat air pada suatu bahan.…”
Section: Kadar Airunclassified