Pengaruh Perbandingan Campuran Sukrosa Dengan Sirup Fruktosa dan Lama Pemasakan Terhadap Mutu Permen Jahe (Zingiber Officinale, Rosc)

Abstract

The purpose of this research ist to investigate the effect of ratio sucrose to high fructose syrup and time of cooking for quality of ginger candy.

The experiement had been performed using factorial Completely Randomized Design (CRD) with two factors and two repetitions, i.e. ratio sucrose to high fructose syrup (P), those are (P1-60:40; P2-65:35; P3-70:30; P4-75:25), and time of cooking (L), those are (L1=20 minutes; L2-25 minutes; L3-30 minutes; L4-35 minutes). Analysed parameters were water content, Total Soluble Solid (TSS), melting time and organoleptic value (aroma, taste, colour and texture).

The result show that ratio sucrose to high fructose syrup and time of cooking affect for all parameters. This reasearch indicated that the treatment of ratio sucrose to high fructose syrup was 70:30 and time of cooking was 25 to 30 minutes give the best result on water content, Total Soluble Solid, melting time and organoleptic value (aroma, taste, colour and texture).