i
ABSTRAK
DERTA SARI. Pengaruh Perbandingan Konsentrasi Sorbitol dengan Sari Ubi Jalar Ungu dan Konsentrasi Karagenan Terhadap Mutu Permen Jelly, dibimbing oleh SENTOSA GINTING dan ZULKIFLI LUBIS.
Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi sorbitol dengan sari ubi jalar ungu dan konsentrasi karagenan untuk menghasilkan permen jelly yang baik. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan konsentrasi sorbitol dan sari ubi jalar ungu (S): (50%:50%, 60%:40%, 70%:30%, 80%:20%) dan konsentrasi karagenan (K): (1%, 2%, 3%, 4%).
Hasil penelitian menunjukkan bahwa perbandingan konsentrasi sorbitol dengan sari ubi jalar ungu memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, total asam, total soluble solid, kadar abu, nilai warna L, nilai warna a, nilai warna b, nilai hedonik warna, rasa, tekstur, dan nilai skor tekstur. Konsentrasi karagenan memberikan pengaruh berbeda sangat nyata terhadap total asam, kadar abu, nilai warna L, nilai warna a, dan memberikan pengaruh berbeda nyata terhadap nilai skor tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap total asam, kadar abu, dan memberikan pengaruh berbeda nyata terhadap total soluble solid, dan nilai skor tekstur. Perbandingan konsentrasi sorbitol dengan sari ubi jalar ungu 60%:40% (S2) atau konsentrasi karagenan 3% (K3) menghasilkan permen jelly dengan mutu terbaik. Gula reduksi produk terbaik sebesar 4,2625% dan aktivitas antioksidannya (IC50) sebesar 187,6699 bpj.
Kata kunci: permen jelly, sorbitol, sari ubi jalar ungu, karagenan.
ABSTRACT
DERTA SARI. The Effect of Ratio of Sorbitol Concentration with Purple Sweet Potato Juice and Carrageenan Concentration on the Quality of Jelly Candy, supervised by SENTOSA GINTING and ZULKIFLI LUBIS.
The aim of the research was to find the effect of ratio of concentration of sorbitol with purple sweet potato juice and carrageenan concentration on the quality of jelly candy. The research was using completely randomized design with two factors, i.e ratio of concentration of sorbitol with Purple sweet potato Juice (S): (50%:50%, 60%:40%, 70%:30%, 80%:20%) and carrageenan concentration (K): (1%, 2%, 3%, 4%).
The results showed the that ratio of concentration of sorbitol with purple sweet potato juice had highly significant effect on moisture content, vitamin C content, total acid content, total soluble solid content, ash content, value color of L, value color of a, value color of b, hedonic values of color, taste, texture, and scores of texture. The concentration of carrageenan had highly significant effect on total acid content, ash content, value color of L, value color of a, and had significant effect on organoleptic scores value of texture. Interaction of the two factors had highly significant effect on total acid content, ash content, and had significant effect on total soluble solid content, and scores value of texture. The ratio of concentration of sorbitol with purple sweet potato juice of 60%:40% (S2) or carrageenan concentration of 3% (K3) produced the best jelly
candy. The best product reducing sugar was 4,2625% and the amount of antioxidant activity (IC50 value) was 187,6699ppm.
Keywords: jelly candy, sorbitol, purple sweet potato juice, carrageenan.
