PENGARUH KONSENTRASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORIS PERMEN KERAS BELIMBING WULUH (Averrhoa bilimbi. L)

Abstract

ABSTRACT
Starfruit (Averrhoa bilimbi) known as star fruit acids, this is due starfruit contains
folic acid. In the Minahasa region known as starfruit bottle, starfruit is one of the agricultural
products that have not received the attention and good handling. For that need to be
developed processing technology in the form of processed foods such as hard candies. Hard
candy is one of the non-crystalline candies that have a hard texture, shiny and translucent
appearance. The purpose of research is to determine the concentration of sucrose and glucose
syrup right by analyzing the chemical components as well as measuring the level of
preference panelists include taste, aroma, texture and color of hard candies starfruit. This
study uses a completely randomized design (CRD) each consisting of three replications with
A treatment (70% sucrose and 30% of glucose syrup); B (75% sucrose and 25% of glucose
syrup); C (80% sucrose and 20% of glucose syrup); and D (85% sucrose and 15% of glucose
syrup). The results showed that the hard candies starfruit with treatment A, B, C, and D meet
the requirements of SNI when viewed from the water content 0.40 - 1.03%, ash content of
0.01 - 0.05%, reducing sugar 12.84 - 17.71% and total acids 1.06 - 1.20%. The greater the
amount of concentration sucrose added will produce candy starfruit increasingly violent. The
concentration of sucrose and glucose syrup is right for the manufacture of hard candy starfruit
is concentration sucrose 85% and 15%. The results of organoleptic test sucrose concentration
of 80% and 20% glucose syrup is the preferred treatment panelists.
Keywords: Starfruit, Sucrose, Glucose Syrup, Hard Candy.