Pengaruh Konsentrasi Sukrosa dan Agar-Agar terhadap Mutu Permen Jelly Sirsak

Abstract

The aim of this research was to find the effect of the sucrose concentration and agar on quality of soursop soft candy. This research was conducted in May-August 2010 at the Laboratory of Food Technology, Faculty of Agriculture, North Sumatera University, Medan, using completely randomized design with two factors, ie : sucrose concentration (S) : (60, 62, 65 and 67%) and agar concentration (A) : (2.5, 2.7, 3.0 and 3.2%). Parameters analyzed were fiber content, moisture content, total solube solid, vitamin C, total acid, organoleptic color, odor, sweetness, and texture. The results showed that sucrose concentration had highly significant effect on fiber content, moisture content, total solube solid, vitamin C, total acid, organoleptic color, odor, texture, and sweetness, and had no significant effect on ash content. The agar concentration had highly significant effect on fiber content, moisture content, total solube solid, vitamin C, organoleptic color, odor, texture, and sweetness, and had no significant effect on total acid. Interactions of two factors had highly significant effect on fiber content and color. Sucrose concentration of 65% and 3% agar produced the best quality of soursop soft candy