Pengaruh Perbandingan Sari Kulit Semangka dengan Sari Markisa dan Jumlah Sukrosa terhadap Mutu Hard Candy

Abstract

The purpose of this study was to determine the effect ratio of watermelon peel with passion fruit and the amount of sucrose on the quality of hard candy. This study used completely randomized design with two factors, ie : ratio of watermelon peel with passion fruit (S) (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) and the amount of sucrose (G) (450 g, 350 g, 250 g). The analyzed parameters were moisture content, ash content, vitamin C content, total soluble solid, total acid, sensory test (color, flavor, taste, and texture). The ratio of watermelon peel with passion fruit gave significant effect on ash content, vitamin C content, total soluble solid, total acid and sensory test (color, flavor, and taste). The amount of sucrose gave significant effect on ash content, vitamin C content, total soluble solid, and sensory test of texture. The interaction of the ratio of watermelon peel with passion fruit and the amount of sucrose had no significant effect on vitamin C content, total soluble solid, total acid and sensory test (color, taste, and texture), gave highly significant effect on moisture content and ash content. The best composition which gave the best effect on hard candy was 50% : 50% of watermelon peel with passion fruit and 450 g sucrose.