THE VARIATIONS USED OF GELLING AGENT MATERIAL TOWARD COCOA (Theobroma cacao) PULP TRADITIONAL CANDY CHARACTERISTICS

Hesti Nur’aini(1),
(1) Program Studi Teknologi Pertanian, Fakultas Pertanian Universitas Dehasen Bengkulu, Indonesia

Abstract


Research has been conducted in order to determine the effect of gelatin and agarose quality of the physical and chemical characteristics of traditional cocoa pulp candy and to determine the type of gelling egent affecting traditional cocoa pulp candy characteristics. The study comprised three steps, namely preparation of basic materials (cocoa pulp preparation), the processing stage traditional candy made from cacao pulp with a variety of cacao pulp concentration (5%, 10% and 15%) and type of gelling agent namely gelatin and agar-agar, analysis phase includes analysis of water content, texture (hardness), and sensory testing using trained panelists. The results showed traditional sweets of cocoa pulp texture value 10:00 - 12:50 mm/g, a water content of between 47.09-54.17%. Based on the analysis of the sensory test, no significant differences in the parameters of the appearance and taste of traditional candy of cocoa pulp, while the springy parameter, panelists judged that the most traditional candy of cocoa pulp is chewiest candy with “agar” as gelling agent treatment order and 10% cocoa pulp.


Keywords


cocoa pulp, traditional candy, gelling agent

Full Text:

PDF

References


Badan Standarisasi Nasional [BSN]. 2008.

SNI No. 3547.2-2008 tentang Per- men Lunak. Badan Standarisasi Nasional. Jakarta.

Diah, W.N. 2002. Pembuatan Kembang Gula Jelly dari Wortel dengan Pe- nambahan Gelatin. [Skripsi]. Uni- versitas Negeri Semarang, Semarang.

Maryani, T. Surti dan R .Ibrahim. 2010. Aplikasi Gelatin Tulang Ikan Nila Merah terhadap Mutu Permen Jelly. Jurnal Saintek Perikanan 6(1): 62 – 70.

Putra, G.P. 2009. Penentuan Kinetika Enzim Poligalakturonase (PG) Endogenous dari Pulp Biji Kakao. Jurnal Biologi. XIII (1) : 21-24.

Rahmi, S.L., F. Tafzi, dan S. Anggraini. 2012. Pengaruh Penambahan Gela- tin terhadap Permen Jelly dari Bu- nga Rosella (Hibiscuss sabdarifa Linn). Jurnal Penelitian Universitas Jambi Seri Sains. 14 (1): 37- 44.

Royati, H. 2007. Pengaruh Konsentrasi Gula terhadap Tingkat Kesukaan Sirup Pulp Kakao. [Laporan Tugas Akhir]. Akademi Teknologi Perta- nian Dehasen. Bengkulu.

Subaryono, dan B.S.B. Utomo. 2006. Penggu- naan Campuran Karagenan dan Konjak dalam Pembuatan Permen Jelly. Jurnal Pascapanen dan Bioteknologi Kelautan dan Per- ikanan. 1(1): 19 – 26.

Sulistyowati, O. Atmawinata, Sri-Mulato dan Yusianto. 1998. Pemanfaatan Limbah Bubur Pulp Kakao Untuk pembuatan Nata Kakao. Pelita Perkebunan. 14(1): 63-75.

Winarno, F.G. 2002. Kimia Pangan dan Giz., Gramedia Pustaka Utama, Jakarta.

Yuningsih, S.T. 2002. Pengaruh Penam- bahan Agar-agar yang Bervariasi terhadap Kualitas Kembang Gula Jelly Lidah Buaya. [Skripsi]. Universitas Negeri Semarang. Sema- rang.




DOI: https://doi.org/10.31186/j.agroind.3.2.71-76

Article Metrics

 Abstract Views : 10 times
 PDF Downloaded : 91 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2013 Jurnal Agroindustri



Jurnal Agroindustri Indexed by :