Text

Pengaruh Kombinasi Sukrosa Dan Fruktosa Cair Sebagai Pemanis Terhadap Sifat Fisik Kembang Gula Jeli Sari Buah Pare (Momordica Charantia L.) {The Effect Of Liquid Of Sucrose And Fructose Combination On Physical Character On "Pare" Fruit Jelly Candy}

---

ABSTRACT
Fruit Of "Pare" (Momordica Charantia L) Is Traditionally Used As A Laxative To Increase Appetite, Fever And Decrease Body Tonics. The Content Of Such Pare Are Karantin, Hydroxytryptamine, Cucurbitacin Glycosides, Vitamins A, B And C. This Study Used A Combination Of Liquid Sucrose And Fructose As A Sweetener By The Addition Of Naci On Pare Fruit Jelly Candy In The Candy Making Whith It. Comparison Between Sucrose And Fructose Liquid Is 1:2. The ,.R.Se Of A Combination Of Sucrose And Fructose In Jelly Candies Concentration Varied From 25, 30, 35 And 40%. The Parameter Used To Determine The Physical Properties Of Jelly Candies, Hardness, Adhesiveness And Elasticity As Well As Joy To See The Level Of Test Panelists For The Product. The Results Showed That Higher Concentrations Of Sucrose And Fructose Liquid Used In Making Jelly Candy Will Lead To Lower Hardness And Elasticity. It Means That Sweetener Will Affect The Physical Properties Of Jelly Sweets Which Are Seen From Hardness And Elasticity. Chi-Square Test Of 20 Panels Data Concluded That The Panelists Preferred Level Of Sweetness In Formula 4 And For The Panellists Formula 1 For Performance.

Keywords : Sucrose And Fructose Liquid, Jelly Candy, Hedonic Test

---

Availability

Detail Information

Series Title

-

Call Number

FARMASAINS: Jurnal Ilmiah Ilmu-ilmu Kefarmasian, 2

Publisher

Jakarta : Jurusan Farmasi Uhamka Jakarta., 2013

Collation

5p

Language

ISBN/ISSN

2086-6968

Classification

-

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

-

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment