KUALITAS PERMEN JELLY DARI PEKTIN KULIT BUAH NAGA (Hylocereus polyrhizus) DAN PENAMBAHAN GULA PASIR

Authors

  • Ester Ayu Yuwidasari
  • Kukuk Yudiono
  • Sri Susilowati

DOI:

https://doi.org/10.37832/bistek.v6i1.3

Keywords:

Jelly Candy, Pectin, Dragon Fruit Skin, Sugar

Abstract

Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic
with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin
is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin
is one of the fruit peels which has a high pectin content of 10.79%. Dragon fruit peel
(Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The
addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the
activity of food water. The purpose of this study was to determine the addition of dragon fruit
peel pectin and sugar to the quality of jelly candy.
The study used factorial designs arranged in a completely randomized design (CRD)
consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%)
and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method
was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The
selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences
the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%,
vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N /
mm2. Organoleptic results for panelists' preferences were jelly candy color 4,433%, jelly candy
texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI
2008 standards.
Keywords; Jelly Candy, Pectin, Dragon Fruit Skin, Sugar

Published

2021-06-23

How to Cite

Ester Ayu Yuwidasari, Kukuk Yudiono, & Sri Susilowati. (2021). KUALITAS PERMEN JELLY DARI PEKTIN KULIT BUAH NAGA (Hylocereus polyrhizus) DAN PENAMBAHAN GULA PASIR. BISTEK : Jurnal Agribisnis Dan Hasil Pertanian, 6(1). https://doi.org/10.37832/bistek.v6i1.3

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