| dc.description.abstract | This research was aimed to determine the characteristics of jelly candy
made from watermelon albedo and pitaya peel and to utilize raw materials that still
had nutrition content which is usually discarded as waste and to reduce the use of
sucrose by sorbitol. This research used a factorial Completely Randomized Design
with 2 factors, first namely the ratio of watermelon albedo extract with pitaya peel
extract (A): A1 = 100:0, A2 = 75:25, A3 = 50:50, A4 = 25:75, and A5 = 0:100.
25:75, and A5 = 0:100. The second factor is sorbitol concentration (S): S1 = 0%,
S2 = 8%, S3 = 16% and S4 = 24%.
The results showed that the ratio of watermelon albedo extract with pitaya
peel extract had a highly significant effect (P<0,01) on the parameters of water
content, ash content, total soluble solids, colour index (°Hue), reducing sugar, and
hedonic organoleptic score of colour and texture. Sorbitol concentration had a
highly significant ieffect (P<0,01) on the parameters of ash content, colour index
(°Hue), sugar reducing, total acid, and hedonic organoleptic score of colour, taste,
texture, and general acceptability, and had significant effect (P<0,05) on water
content and total soluble solids. Jelly candy with the best quality characteristics
was A4S4, namely the ratio of watermelon albedo extract with pitaya peel extract
of 25:75 and sorbitol concentration of 24%. | en_US |
