Pengaruh Konsentrasi Zat Penstabil dan Konsentrasi Yoghurt terhadap Mutu Permen Jelly Belimbing Wuluh

Abstract

The aim of this research was to find the best combination treatment from the concentration of stabilizer with the concentration of yoghurt in producing belimbing wuluh jelly candy with the best characteristic of physcochemical and sensory quality that can be accepted by consumers. The research was using completely randomized design with two factors, the concentration of stabilizer i.e 2%, 4%, 6%, and 8%; and the concentration of yoghurt i.e 10%, 20%, and 30%. The parameters analyzed were moisture content, lactic acid bacteria content, titrable total acid content, vitamin C content, ash content, protein content, organoleptic value of color, flavor, taste, and texture. The results showed that the interaction between the concentration of stabilizer with the concentration of yoghurt had highly significant effect (P<0,01) on organoleptic value of texture and had significant effect (P<0,05) on moisture content and ash content. The best quality of belimbing wuluh jelly candy based on sensory characteristic and moisture content was the treatment with the concentration of stabilizer of 6% (A3) and the concentration of yoghurt of 30% (Y3). Value of texture analysis of the best quality of belimbing wuluh jelly candy were: hardness 2,1662 kgf, cohesiveness 0,394 gf; elasticity 65,564% respectively.