@article{Ester Ayu Yuwidasari_Kukuk Yudiono_Sri Susilowati_2021, title={KUALITAS PERMEN JELLY DARI PEKTIN KULIT BUAH NAGA (Hylocereus polyrhizus) DAN PENAMBAHAN GULA PASIR}, volume={6}, url={https://bistek.journalwidyakarya.ac.id/index.php/bistek/article/view/3}, DOI={10.37832/bistek.v6i1.3}, abstractNote={<p><em>Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic </em><br><em>with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin </em><br><em>is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin </em><br><em>is one of the fruit peels which has a high pectin content of 10.79%. Dragon fruit peel </em><br><em>(Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The </em><br><em>addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the </em><br><em>activity of food water. The purpose of this study was to determine the addition of dragon fruit </em><br><em>peel pectin and sugar to the quality of jelly candy.</em><br><em>The study used factorial designs arranged in a completely randomized design (CRD) </em><br><em>consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%) </em><br><em>and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method </em><br><em>was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The </em><br><em>selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences </em><br><em>the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%, </em><br><em>vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N / </em><br><em>mm2. Organoleptic results for panelists’ preferences were jelly candy color 4,433%, jelly candy </em><br><em>texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI </em><br><em>2008 standards.</em><br><em>Keywords; Jelly Candy, Pectin, Dragon Fruit Skin, Sugar</em></p>}, number={1}, journal={BISTEK : Jurnal Agribisnis dan Hasil Pertanian}, author={Ester Ayu Yuwidasari and Kukuk Yudiono and Sri Susilowati}, year={2021}, month={Jun.} }