Karakteristik Fisikokimia dan Organoleptik Permen Karamel dengan Penambahan Sari Kedelai dan Ekstrak Jahe dari Berbagai Varietas

Abstract

Karamel candy is a practical and nutritious food. The addition of soybean extract and ginger extract from several varieties to karamel candy serves to increase its nutritional content. This research was conducted to determine physicochemical and organoleptic characteristics of karamel candy. This study used a factorial completely randomized design (CRD) with two factors, namely additional amounts of soybean extract (400ml, 600ml, 800ml, 1000ml, and 1200ml) and several varieties of ginger extract (Small Ginger, Giant Ginger, Red Ginger, and Wulung Ginger). The parameters analyzed were the value of water content, total dissolved solids, ash content, fat content, protein content, organoleptic tests (color, aroma, texture, taste and general acceptance) and test the best treatment through by De Garmo method. Karamel candy with the best quality will be tested in the form of antioxidant activity and microbial contamination (TPC). The results of this study indicated that the addition of soybean extract had a highly significant effect (P<0,01) on the value of water content, total dissolved solids, ash content, fat content, protein content, organoleptic tests (color, aroma, texture, taste and general acceptance). Meanwhile, varieties of ginger extract has a highly significant effect (P<0,01) on the value of water content, total dissolved solids, ash content and protein content. Varieties of ginger extract had a no significant effect (P>0,05) on fat content, organoleptic tests (color, aroma, texture, taste and general acceptance). The interaction between the addition of soybean extract and ginger extract from several varieties had a highly significant effect (P<0,01) on total dissolved solids, ash content and protein content and no significant effect (P>0,05) on the value of water content, fat content, organoleptic tests (color, aroma, texture, taste and general acceptance). The formulation of the addition of soybean extract with the best quality was 1200ml and the best quality of various varieties of ginger extract was small ginger.