Analisis Kandungan Fisikokimia Permen Jelly Sari Buah Pepaya (Carica Papaya L.) dengan Penambahan Gula kelapa (Coconut Sugar) dan Gelatin sebagai Gelling Agent

Abstract

This research was aimed to determine the effect of addition coconut sugar and gelatin and the interaction of both on the quality of papaya fruit juice jelly candy. This research used the factorial Completely Randomized Design with two factors, namely the addition of coconut sugar (K): (10%; 15%; 20%; 25%) and the addition of gelatin concentration (G): (8%; 10%; 12%; 14%). Parameters observed included moisture content (%), ash contents (%), total soluble solids (°Brix), reduced sugar (%), and organoleptic descriptively including colour, aroma, texture, and hedonic including taste and general acceptance. The results showed that the addition of coconut sugar had a highly significant effect (P<0,01) on the parameters of water content, ash content, total soluble solids, reducing sugar, descriptive colour, descriptive aroma, descriptive texture, hedonic taste, and hedonic value of general acceptance. The addition of gelatin had a highly significant effect (P<0,01) on the parameters of water content, total soluble solids, reducing sugar, descriptive colour, descriptive aroma, descriptive texture, hedonic taste, and hedonic value of general acceptance. The interaction between the addition of coconut sugar and gelatin had a highly significant effect (P<0,01) on the parameters of reducing sugar, descriptive colour, descriptive aroma, hedonic taste, and hedonic value of general acceptance. The best treatment obtained with De Garmo method was the combination og G4K4, which involved the addition of 14% gelatin and 25% coconut sugar. Subsequently the best treatment underwent testing for beta-carotene content, resulting in a value of 0.13 mg.