PENGARUH GELATIN TERHADAP KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY PISANG KEPOK (Musa paradisiaca formatypical) DAN BUAH NAGA MERAH (Hylocereus polirhyzus)

Abstract

ABSTRAK

Penelitian ini bertujuan untuk dapat mengetahui pengaruh gelatin terhadap sifat kimia dan sensoris permen jelly pisang kepok dan buah naga. Penelitian ini menggunakan RAL (Rancangan Acak Lengkap) dengan perlakuan penambahan gelatin dengan konsentrasi yang berbeda, yaitu A (15%), B (20%), C (25%), D (30%) dan E (35%). Parameter yang dianalisis adalah kadar air, kadar abu, total gula dan uji sensoris yaitu rasa, aroma, warna dan tekstur dari permen jelly pisang kepok. Hasil penelitian yang diperoleh yaitu kadar air permen jelly pisang kepok dan buah naga berkisar 35-56%, kadar abu 1,31-2,01%, dan total gula 20,3-31,6°Brix. Karakteristik sensori permen jelly yang diuji yaitu rasa, tekstur, aroma, dan warna. Perlakuan yang disukai adalah perlakuan D yaitu penambahan gelatin sebanyak 30%.

 

Kata kunci: permen jelly; pisang kepok; buah naga

 

ABSTRACT

The aims of this research were to determine the effect of gelatin on the chemical and sensory characteristics of Kepok plantain and dragon fruit jelly candy. This study used CRD (Completely Randomized Design) with the addition of gelatin treatment with different concentrations, namely A (15%), B (20%), C (25%), D (30%) and E (35%). The parameters analyzed were moisture content, ash content, total sugar and sensory tests, namely taste, aroma, color and texture of Kepok plantain and dragon fruit jelly candy. The results obtained were the moisture content of Kepok banana jelly candy and dragon fruit ranging from 35-56%, ash content from 1.31 to 2.01%, and total sugar from 20.3 to 31.6 °Brix. The sensory characteristics of the jelly candy tested were taste, texture, aroma, and color. The preferred treatment is treatment D, namely the addition of gelatin as much as 30%.

 

Keywords: Jelly candy; Kepok plantain; dragon fruit