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Abstract
Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.
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References
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- Kusnandar, F. 2011. Kimia Pangan, Komponen Makro. Dian Rakyat. Jakarta.
- Less, R and E.B. Jackson. 1983. Sugar Confectionary and Chocolate Manufacture. Thomson Litho Ltd., East Kilbride, Scotland, 379 p.
- Lies, S. 2009. Aneka Olahan Pepaya Mentah dan Mengkal. Penerbit Kanisius. Yogyakarta.
- Malik, I., 2010. Permen Jelly. http://iwan malik.wordpress.com [diakses : 14 Desember 2012].
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- Nurhasanah, 2011. Pengaruh Konsentrasi Sukrosa dan Agar-agar Terhadap Mutu Permen Jelly Sirsak. [Skripsi]. Fakultas Teknologi Pertanian USU. Sumatera Utara.
- Schrieber, R. dan H. Gareis. 2007. Gelatine Handbook, Theory and Industrial Practice. Wiley-VCH Verlag G mbH & Co. KGaA, Winheim. Germany.
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References
Fardiaz, A.D., N.L. Puspita, Sedarnawati, dan S. Budianto. 1998. Petunjuk Laboratorium Analisis Pangan. IPB Press. Bogor
Gelatin Manufacturers Institute of America. [GMIA]. 2012. Gelatine Handbook. GMIA.
Glicksman, M. 1983. Food Hidrocolloids. Volume II. Florida: CRC Press, Inc. Boca Rotan, 199 p.
Godam, 2012. Isi Kandungan Gizi Gelatin. Fakultas Perikanan dan Ilmu Kelautan. IPB. Bogor
Herbstreith and Fox. 2004. Confectinery Gum and Jelly Products. Herstreith and Fox Company Group. Germany.
Huang, Yu-Ching, Yung-Ho Chang, and Yi-Yuan Shao. 2005. Effects of Genotype and Treatment on the Antioxidant Activity of Sweet Potato in Taiwan. Food Chemistry 98 (2006) 529-538.
Ima. 2009. Karakterisasi Mutu Fisika Kimia Gelatin Kulit Ikan Kakap Merah (Lutjanus sp.) Hasil Proses Perlakuan Asam. Fakultas Perikan- an dan Ilmu Kelautan. IPB. Bogor.
Kusnandar, F. 2011. Kimia Pangan, Komponen Makro. Dian Rakyat. Jakarta.
Less, R and E.B. Jackson. 1983. Sugar Confectionary and Chocolate Manufacture. Thomson Litho Ltd., East Kilbride, Scotland, 379 p.
Lies, S. 2009. Aneka Olahan Pepaya Mentah dan Mengkal. Penerbit Kanisius. Yogyakarta.
Malik, I., 2010. Permen Jelly. http://iwan malik.wordpress.com [diakses : 14 Desember 2012].
Marzuqi, Y. 2012. Khasiat Daun Pepaya Untuk Penderita Kanker. Penerbit Dunia Sehat. Jakarta Timur.
Minarni. 1996. Mempelajari Pembuatan Dan Penyimpanan Permen Jelly Gelatin dari sari Buah Kweni. Skripsi Fateta. IPB. Bogor.
Nurhasanah, 2011. Pengaruh Konsentrasi Sukrosa dan Agar-agar Terhadap Mutu Permen Jelly Sirsak. [Skripsi]. Fakultas Teknologi Pertanian USU. Sumatera Utara.
Schrieber, R. dan H. Gareis. 2007. Gelatine Handbook, Theory and Industrial Practice. Wiley-VCH Verlag G mbH & Co. KGaA, Winheim. Germany.
Winarno, F. G. 2004. Kimia Pangan dan Gizi. PT. Gramedia. Jakarta. . 2004. Kimia Pangan dan Gizi. PT. Gramedia. Jakarta.