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Pengaruh Konsentrasi Agar-Agar Terhadap Karakteristik Kimia dan Sensori Permen Jelly Buah Mangga Kweni (Mangifera odorata Griff)

Main Authors: Verawati, Nenengsih, Aida, Nur, Assrorudin, Assrorudin, Wijayanto, Andre
Format: Article info Book application/pdf Journal
Bahasa: eng
Terbitan: Universitas Pattimura , 2020
Online Access: https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1839
https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1839/2210
ctrlnum article-1839
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Pengaruh Konsentrasi Agar-Agar Terhadap Karakteristik Kimia dan Sensori Permen Jelly Buah Mangga Kweni (Mangifera odorata Griff)</title><creator>Verawati, Nenengsih</creator><creator>Aida, Nur</creator><creator>Assrorudin, Assrorudin</creator><creator>Wijayanto, Andre</creator><description lang="en-US">Kweni mango is one type of mangoes with natural vitamin A, vitamin B6, vitamin C, and high fiber. This study aimed to determine agar's effect on the chemical and sensory properties of kweni mango jelly candies. A completely randomized experimental design was applied in this research with three treatment levels, i.e., 2, 3, and 4% of agar.&amp;nbsp; The results showed that agar addition did not significantly affect the moisture and vitamin C content of jelly candies. The moisture and vitamin content of the candies were 1.40-1.50% and 48.37-72.28 mg/100 g, respectively. Panelists, in general, liked (7.28) the taste and texture of the candies with 3% agar. Keywords: agar, kweni fruit, jelly candies &amp;nbsp; ABSTRAK Mangga kweni adalah salah satu buah manga yang memiliki sumber vitamin A, vitamin B6, vitamin C dan serat yang tinggi. Tujuan Penelitian adalah untuk mengetahui pengaruh konsentrasi agar-agar terhadap karakteristik kimia dan sensori permen jelly buah mangga kweni. Penelitian ini menggunakan metode eksperimen rancangan acak lengkap satu faktor yaitu konsentrasi agar-agar 2%, 3% dan 4%. Hasil penelitian menunjukkan bahwa penambahan agar-agar tidak memberikan pengaruh terhadap kadar air dan vitamin C pada permen jelly. Mutu kimia kadar air diperoleh 1,40-1,50% dan vitamin C 48,37-72,28 mg/100 g. Rata-rata panelis menyatakan suka terhadap rasa dan tektur dengan rata rata skor 7,28 pada agar-agar 3%. Kata kunci: agar, mangga kweni, permen jelly</description><publisher lang="en-US">Universitas Pattimura</publisher><date>2020-10-10</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>Book:Book</type><type>File:application/pdf</type><identifier>https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1839</identifier><identifier>10.30598/jagritekno.2020.9.2.81</identifier><source lang="en-US">AGRITEKNO: Jurnal Teknologi Pertanian; Vol 9 No 2 (2020): AGRITEKNO: Jurnal Teknologi Pertanian; 81-87</source><source>2620-9721</source><source>2302-9218</source><language>eng</language><relation>https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1839/2210</relation><rights lang="en-US">Copyright (c) 2020 Nenengsih Verawati, Nur Aida, Assrorudin, Andre Wijayanto</rights><rights lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</rights><recordID>article-1839</recordID></dc>
language eng
format Journal:Article
Journal
Other:info:eu-repo/semantics/publishedVersion
Other
Book:Book
Book
File:application/pdf
File
Journal:Journal
author Verawati, Nenengsih
Aida, Nur
Assrorudin, Assrorudin
Wijayanto, Andre
title Pengaruh Konsentrasi Agar-Agar Terhadap Karakteristik Kimia dan Sensori Permen Jelly Buah Mangga Kweni (Mangifera odorata Griff)
publisher Universitas Pattimura
publishDate 2020
url https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1839
https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1839/2210
contents Kweni mango is one type of mangoes with natural vitamin A, vitamin B6, vitamin C, and high fiber. This study aimed to determine agar's effect on the chemical and sensory properties of kweni mango jelly candies. A completely randomized experimental design was applied in this research with three treatment levels, i.e., 2, 3, and 4% of agar.&nbsp; The results showed that agar addition did not significantly affect the moisture and vitamin C content of jelly candies. The moisture and vitamin content of the candies were 1.40-1.50% and 48.37-72.28 mg/100 g, respectively. Panelists, in general, liked (7.28) the taste and texture of the candies with 3% agar. Keywords: agar, kweni fruit, jelly candies &nbsp; ABSTRAK Mangga kweni adalah salah satu buah manga yang memiliki sumber vitamin A, vitamin B6, vitamin C dan serat yang tinggi. Tujuan Penelitian adalah untuk mengetahui pengaruh konsentrasi agar-agar terhadap karakteristik kimia dan sensori permen jelly buah mangga kweni. Penelitian ini menggunakan metode eksperimen rancangan acak lengkap satu faktor yaitu konsentrasi agar-agar 2%, 3% dan 4%. Hasil penelitian menunjukkan bahwa penambahan agar-agar tidak memberikan pengaruh terhadap kadar air dan vitamin C pada permen jelly. Mutu kimia kadar air diperoleh 1,40-1,50% dan vitamin C 48,37-72,28 mg/100 g. Rata-rata panelis menyatakan suka terhadap rasa dan tektur dengan rata rata skor 7,28 pada agar-agar 3%. Kata kunci: agar, mangga kweni, permen jelly
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institution Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura
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subject_area Food Science
Food Technology/Teknologi Pembuatan Makanan Komersial
city KOTA AMBON
province MALUKU
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first_indexed 2021-07-07T01:47:08Z
last_indexed 2021-07-07T01:47:08Z
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