PENGARUH PENAMBAHAN BUBUK KAYU MANIS (Cinnamon burmanii) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY DAUN SALAM (Syzygium polyanthum)

Novi Marfungah

Abstract


ABSTRACT

The purpose of this study was to determine the effect of addition of cinnamon powder on the physical, chemical and organoleptic characteristics of salam leaves jelly candy. This study used a single completely randomized design (CRD) with five concentrations of cinnamon powdernamely K0 (control 0%), K1 (0.10%), K2 (0.30%), K3 (0.50%), and K4 (0.70%). The results showed that the panelists liked jelly candy in treatment K1 with the preference of color, aroma, taste and texture were 3.45 (rather like), 3.58 (like), 3.64 (like), and 3, 60 (like), respectively. The contents of water, ash, pH and antioxidant activity of K1 samples were 19.50%, 1.33%, 5.37%, and 17.28%, respectively.So it can be concluded that the higher concentration of cinnamon powder, the antioxidant activity of jelly candy increased. In general, jelly candy products can be accepted (preferred) by panelists.

 


Keywords: Salam leaves, jelly candy, cinnamon powder.

ABSTRAK

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan penambahan bubuk kayu manis terhadap karakteristik fisik, kimia dan organoleptik permen jelly daun salam. Penelitian ini menggunakan Rancangan Acak Lengkap  (RAL) tunggal dengan lima perlakuan kosentrasi bubuk kayu manis yaitu, K0 (kontrol 0%),  K1 (0,10%), K2 (0,30%), K3 (0,50%), dan K4 (0,70%).  Hasil penelitian menunjukkan bahwa panelis menyukai permen jellypada perlakuan K1 dengan rerata kesukaan warna, aroma, rasa dan tekstur berturut-turut sebesar 3,45 (agak suka), 3,58 (suka), 3,64 (suka), dan 3,60 (suka). Kadar air, abu, pH dan aktivitas antioksidan sampel K1 berturut-turut adalah 19,50%, 1,33%, 5,37%, dan 17,28%. Sehingga dapat disimpulkan semakin tinggi penambahan kosentrasi bubuk kayu manis maka aktivitas antioksidan permen jelly daun salam semakin meningkat. Secara umum produk permen jelly ini dapat diterima (disukai) panelis.

Kata kunci: Daun salam, permen jelly, bubuk kayu manis.

 


Full Text:

PDF


DOI: http://dx.doi.org/10.33772/jstp.v4i1.5632

Refbacks

  • There are currently no refbacks.