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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Rudi Hidayat
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

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PENGARUH PERBANDINGAN EKSTRAK KULIT PISANG DENGAN GELATIN TERHADAP KUALITAS SOFT CANDY KULIT PISANG Rudi Hidayat
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 2 No. 1 (2020): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.95 KB) | DOI: 10.36526/jipang.v2i1.1214

Abstract

Banyuwangi has many banana-based food product, so everyday producing abundant of banana peels waste. Therefore to utilize the peels waste can use in making soft candy. The aim of this study was to know the effect of banana peels extract addition of soft candy on quality (chemical and hedonic) of soft candy and to determine the comparison between banana peels and gelatin in making the best soft candy. This research evaluated the comparison of banana peels and gelatin in producing soft candy. Experimental design used was completely randomized design with 4 treatments in comparison of banana peels and gelatin namely banana peels : gelatin (0:1) (K1), banana peels : gelatin (1:1) (K2), banana peels : gelatin (1:2) (K3), banana peels : gelatin (2:1) (K4).
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