Utilization of Nutmeg’s Flesh (Myristica fragrans) as Raw Material for Jelly Candy Production with Varying Sucrose Concentration.
DOI:
https://doi.org/10.35791/jteta.v13i2.50324Keywords:
Nutmeg, Sucrose, Sensory TestAbstract
The purpose of this study was to determine the sensory properties, water content and sucrose content of Nutmeg’s flesh jelly candy. The research method used was a completely randomized design (RAL) consisting of 5 treatment with varying sucrose variation, namely P1: (30%), P2: (35%), P3: (40%), P4: (45%) and P5: (50%). The results showed that the physicochemical characteristics of jelly candy were water content ranging from 16.6% - 19.3%, sucrose content 36.12% - 53.67%. The most preferred jelly candy sensory test was treatment P3 with 40% sucrose variation with a taste value of 3,60 (like), color 3,80 (like), aroma 3,05 (neutral) and textures 3,80 (like) and differentiating test result with a difference value of 4.
Keywords: nutmeg; sucrose; sensory test.
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