Pengaruh Peningkatan Konsentrasi Kombinasi Karagenan Dan Konjak Sebagai Gelling Agent Terhadap Stabilitas Fisik Kembang Gula Jelly Sari Umbi Wortel (Daucus carota. L) {The Effect ofIncreasing Concentration of Combination of Carrageenan and Konjacas a Gelling Agent to the Physical Stability of Carrot Extract in Jelly Candy (Daucus carota L.)} | Perpustakaan Badan Kebijakan Pembangunan Kesehatan

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Pengaruh Peningkatan Konsentrasi Kombinasi Karagenan Dan Konjak Sebagai Gelling Agent Terhadap Stabilitas Fisik Kembang Gula Jelly Sari Umbi Wortel (Daucus carota. L) {The Effect ofIncreasing Concentration of Combination of Carrageenan and Konjacas a Gelling Agent to the Physical Stability of Carrot Extract in Jelly Candy (Daucus carota L.)}

Hariyanti - Personal Name; Kori Yati - Personal Name; Desnita Arisanti - Personal Name;

ABSTRACT
Carrot contains high of vitamin A for eye. It is better to consume everyday, but usully children do not like mostly. For increasing the benefits of carrot was made in jelly candy form. The manufacture of jelly candy can use carrageenan and konjac as a gelling agent. This research was aim the effect of increasing carrageenan and konjac as a gelling agent for the physical stability of carrot extract jelly candy. Jelly candy was prepared into 4 level at variation of concentration of 1.0, 1.5, 2.0 and 2.5% and combination of carrageenan and konjac is 2:1. Evaluation parameters of jelly quality were the organoleptic test, SN1 parameters and textures for hardness, adhesiveness and elasticity. The results showed that the higher concentration of carrageenan and konjac will increas the hardness and elasticity. Based on one-way ANOVA test there were significant differences between each formula for the value of hardness and elasticity in 1sr week, but in the 6th week there was no significant difference. It can be concluded that increasing the concentration of carrageenan and konjac and not give a good effect on the physical stability of carrot extract jelly candy.

Keywords: carrots, jelly candy, carrageenan, konjac, physical stability

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Location name is not set FARMASAINS: Jurnal Ilmiah Ilmu-ilmu Kefarmasian, 2

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Series Title: -
Call Number: FARMASAINS: Jurnal Ilmiah Ilmu-ilmu Kefarmasian, 2
Publisher: Jakarta : Jurusan Farmasi Uhamka Jakarta., 2013
Collation: 6p
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ISBN/ISSN: 2086-6968
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