VARIASI KADAR SUKROSA SEBAGAI BAHAN PEMANIS DALAM FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH MARKISA KUNING (Passiflora edulis var. flavicarpa)

Firdaus, Feris; Kresnanto, Vicky Agung; Fajriyanto, Fajriyanto

doi:10.20885/teknoin.vol20.iss4.art3

Cited by 3 publications

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“…The value scale used is a numerical value scale with a value of 1-3. A value of 1 indicates that you don't like it, a value of 2 says you like it and a value of 3 says you really like it (Firdaus et al, 2013).…”

Section: Research Materials and Toolsmentioning

confidence: 99%

PHYSICAL TEST AND HEDONIC TEST GINGER COOKIES (Zingiber officinale)

Murwati

2022

jurnaljamukusuma

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Ginger (Zingiber officinale) is one type of medicinal plants in Indonesia that are often used as herbal medicine. The active substances contained in ginger are gingerol, shogaol, triterpenoids, flavonoids and saponins. Cookies are practical food because they can be eaten at any time and have a relatively long shelf life. Cookies can be seen as a good medium as one type of food that can meet the special needs of humans. Various types of cookies have been developed to produce cookies that are not only tasty but also healthy. Therefore researchers are interested in making ginger into cookies that are healthy and beneficial to the body. The purpose of this study is to find out the results of physical tests and tests hedonic cookies ginger (Zingiber officinale). The type of research conducted is observational with descriptive research design. The results of the study for organoleptic test obtained cookies brownish color, smell typical ginger, sweet taste and typical ginger, crispy texture. Physical test results are produced ie for pH test obtained on average 7, water content test results get an average 4.26%, ash content test gets an average results of 11.25%. Hedonic cookies test results for flat texture 2.28, color 2.6, taste 2.44 and aroma 2.52. Based on physical tests that have been done on ginger cookies the results obtained do not meet the requirements as determined.

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Section: Research Materials and Toolsmentioning

confidence: 99%

PHYSICAL TEST AND HEDONIC TEST GINGER COOKIES (Zingiber officinale)

Murwati

2022

jurnaljamukusuma

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Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)

Agustiana,

Aisyah,

Rahmawati

et al. 2024

Food Processing: Techniques and Technology

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Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.

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Evaluasi Stabilisator Agar-Agar dan CMC Sediaan Sirup Markisa Berastagi

Suprianto,

Muhammad Gunawan,

Melati Yulia Kusumastuti

et al. 2022

jisk

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Fruit syrup is made from a sugar solution, the taste and aroma are determined by the freshness of the fruit. Fruit commonly used in making syrup has an attractive color, aroma and distinctive taste. Passion fruit (Passiflora edulis Sims.) has a distinctive taste and aroma, so it is widely processed into syrup. This study was to evaluate CMC and Agar-Agar stabilizers in the passion fruit syrup formula. Evaluation includes color, appearance, texture, taste and aroma and hedonic tests are carried out. The results showed that there were significant differences in the color, appearance, texture, taste and aroma of passion fruit syrup. Stabilizers CMC and Agar-Agar make the color, texture and appearance of the syrup better and more attractive. The result of hedonic test for ideal syrup concentration is S3 with 4 g of Agar and 6 g of CMC. The higher the concentration of CMC and Agar, the greater the viscosity of the syrup. The concentration of CMC and Agar-agar in a mixture of fruit juices gave significantly different effects on color, texture, appearance, taste and aroma

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VARIASI KADAR SUKROSA SEBAGAI BAHAN PEMANIS DALAM FORMULASI NUTRASEUTIKAL SEDIAAN GUMMY CANDIES SARI BUAH MARKISA KUNING (Passiflora edulis var. flavicarpa)

Cited by 3 publications

References 0 publications

PHYSICAL TEST AND HEDONIC TEST GINGER COOKIES (Zingiber officinale)

PHYSICAL TEST AND HEDONIC TEST GINGER COOKIES (Zingiber officinale)

Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)

Evaluasi Stabilisator Agar-Agar dan CMC Sediaan Sirup Markisa Berastagi

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