| dc.description.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 | en_US |
