Pengaruh Perbandingan Zat Penstabil dan Konsentrasi Yoghurt terhadap Mutu Permen Jelly

Abstract

This research was conducted to find the effect of ratio of stabilizer and concentration of yoghurt on the quality of soft candy. The research had been performed using factorial completely randomized design with two factors, that are ratio of stabilizer (gum arabic : gelatin) (G) : (1 : 4), (1 : 5), (1 : 6), and (1 : 7), and yoghurt concentration (Y) : 10%, 15%, 20%, and 25%. Parameters analyzed were vitamin C content, total acid, total soluble solid (TSS), protein content, moisture content, and organoleptic values (colour, flavor and taste, and texture). The results showed that the ratio of stabilizer had highly significant effect on vitamin C content, total acid, TSS, protein content, moisture content, and organoleptic values (colour and texture). Concentration of yoghurt also had highly significant effect on vitamin C content, total acid, TSS, protein content, moisture content, and organoleptic values (colour, and flavor and taste). The interaction of the two factors had highly significant effect on total acid, TSS, and moisture content. The ratio of stabilizer of (1 : 7) and concentration of yoghurt of 25% produced the best quality of soft candy.