i
ABSTRAKSONYA SIREGAR : Pengaruh Perbandingan Sari Kulit Semangka dengan Sari Markisa dan Jumlah Sukrosa terhadap Mutu Hard Candy, yang dibimbing oleh ISMED SUHAIDI dan LASMA NORA LIMBONG.
Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari kulit semangka dengan sari markisa dan jumlah sukrosa terhadap mutu hard candy. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari kulit semangka dengan sari markisa (S) : (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) dan jumlah sukrosa (G) : (450 g, 350 g, 250 g). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total padatan terlarut, total asam, uji organoleptik (warna, aroma, rasa, dan tekstur).
Perbandingan sari kulit semangka dengan sari markisa memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total padatan terlarut, total asam, uji organoleptik (warna, aroma, dan rasa). Jumlah sukrosa memberikan pengaruh berbeda sangat nyata terhadap terhadap kadar abu, kadar vitamin C, total padatan terlarut, dan uji organoleptik tekstur. Interaksi perbandingan sari kulit semangka dengan sari markisa dan jumlah sukrosa memberi pengaruh berbeda tidak nyata terhadap kadar vitamin C, total asam, total padatan terlarut, uji organoleptik (warna, aroma, rasa, dan tekstur), memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar abu. Perbandingan sari kulit semangka dengan sari markisa 50% : 50% dan jumlah sukrosa 450 g memberikan pengaruh yang terbaik untuk mutu hard candy.
Kata Kunci : hard candy, sari kulit semangka, sari markisa, sukrosa.
ABSTRACT
SONYA SIREGAR : The Effect ratio of watermelon peel with passion fruit and the amount of sucrose on the quality of hard candy, supervised by ISMED SUHAIDI and LASMA NORA LIMBONG.
The purpose of this study was to determine the effect ratio of watermelon peel with passion fruit and the amount of sucrose on the quality of hard candy. This study used completely randomized design with two factors, ie : ratio of watermelon peel with passion fruit (S) (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) and the amount of sucrose (G) (450 g, 350 g, 250 g). The analyzed parameters were moisture content, ash content, vitamin C content, total soluble solid, total acid, sensory test (color, flavor, taste, and texture).
The ratio of watermelon peel with passion fruit gave significant effect on ash content, vitamin C content, total soluble solid, total acid and sensory test (color, flavor, and taste). The amount of sucrose gave significant effect on ash content, vitamin C content, total soluble solid, and sensory test of texture. The interaction of the ratio of watermelon peel with passion fruit and the amount of sucrose had no significant effect on vitamin C content, total soluble solid, total acid and sensory test (color, taste, and texture), gave highly significant effect on moisture content and ash content. The best composition which gave the best effect on hard candy was 50% : 50% of watermelon peel with passion fruit and 450 g sucrose.
