PEMANFAATAN KULIT BUAH JERUK MANDARIN (Citrus reticulata) DALAM PEMBUATAN PERMEN JELLY DENGAN VARIASI KONSENTRASI BUBUK AGAR

  • Tjhang Winny Kurniawan
  • Welly Deglas
Keywords: orange peel, jelly candy, jelly powder

Abstract

The purpose of this study was to explain, describe the sensory characteristics of the process of making jelly candies, and to determine the effect of variations in the concentration of jelly powder on jelly candies made from the mandarin orange (Citrus Reticulata) peels. This study used a Completely Randomized Design (CRD) method of 4 treatments with the addition of variations in jelly powder concentration of 0%, 8%, 10% and 12% with 4 replications.

The more jelly powder was added, the water content of the orange peel jelly increased significantly. The average treatment of all jelly powder concentrations was 16.47% -18.50% which meets the standard (SNI 3547.02-2008) with a maximum of 20%. The addition of the jelly powder concentration has a significant effect on the texture of orange jelly candy, with the result of 8% jelly powder concentration was at 3.80 (chewy), the result of 10% jelly powder concentration was at 4.25 (very chewy). On the contrary, at the 12% of jelly powder concentration, the panellist evaluates the texture of the orange peel jelly which began to harden. Meanwhile, the addition of the jelly powder concentration has no significant effect on the taste and aroma of orange peel jelly.

Published
2019-09-30
Section
Articles