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All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Imawati E Putri
Program Studi Gizi, Fakultas Ilmu-Ilmu Kesehatan, Universitas Muhammadiyah Prof. DR. Hamka Jl. Limau II, Kebayoran Baru, Jakarta Selatan 12130, Indonesia
Agriculture, Biological Sciences & Forestry

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Karakteristik Organoleptik Permen Jeli Sari Kacang Merah dengan Penambahan Gelatin Tulang Ikan Nila Merah Iswahyudi Iswahyudi; Nisa Nuraida; Imawati E Putri
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.162

Abstract

This study aimed to determine the organoleptic characteristics of red bean extract based on jelly candy with the addition of nile bones gelatin. This study used a completely randomized design with factorial experiments. The first factor is Nila-bones gelatin concentration which consists of concentration levels A1 (10 g) and A2 (13 g). The second factor was the addition of red bean extract to replace water which consisted of 3 levels, namely B1 (50%), B2 (70%), and B3 (100%). Data analysis of organoleptic used the Kruskal-Wallis test. When p < 0.05, will be continued by the Mann Whitney test at the real level α 5%. The results showed that the addition of Nila-bones gelatin to jelly candy based on red bean extract had a significant effect (p < 0.05) on the quality and level of overall panelist preference. A1B2 (10 g of gelatin; 70% of red bean extract) is the formula for the selected jelly candy red bean extract.
Co-Authors Iswahyudi Iswahyudi Nisa Nuraida