Kadar Gula Reduksi, Sukrosa, Serta Uji Hedonic pada Hard Candy dari Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa, dan Madu

Main Article Content

Muhammad Rifqi
Nabila Oktri Sumantri
Lia Amalia

Abstract

Hard candy is a product made from sucrose, glucose, water, and has a hard, transparent, and glossy texture. This study aims to determine the levels of reducing sugar, sucrose, and hedonic in hard candy from the addition of sweet corn extract, sucrose, and honey. 100 g, 95 g, 90 g) and factor B is the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). Data analysis used was ANOVA with Duncan's Advanced Test with a 95% confidence interval. The results showed that the addition of various concentrations of sweet corn extract, sucrose, and honey had a significant effect on the hard candy produced based on the levels of reducing sugar and saccharose, as well as hedonic color, texture, and overall, while the hedonic aroma and taste did not significantly affect the hard candy produced. The reducing sugar content of hard candy ranged from 11.86%-12.59%, the saccharose content of hard candy ranged from 57.13%-76.78, the hedonic results from hard candy showed that the panelists liked the color, aroma, taste, textures, and overalls.

Article Details

How to Cite
Rifqi, M., Sumantri, N. O., & Amalia, L. (2022). Kadar Gula Reduksi, Sukrosa, Serta Uji Hedonic pada Hard Candy dari Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa, dan Madu. JURNAL AGROINDUSTRI HALAL, 8(1), 75–85. https://doi.org/10.30997/jah.v8i1.5376
Section
Articles

References

Amalia, R. R., Lestari, E., & Safitri, N. E. (2021). Pemanfaatan jagung (Zea mays) sebagai bahan tambahan dalam pembuatan permen Jelly. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 12(1), 123–130. https://doi.org/10.35891/tp.v12i1.2163

Analianasari, A., & Zaini, M. (2017). Pemanfaatan Jagung Manis Dan Kulit Buah Naga Untuk Olahan Mie Kering Kaya Nutrisi. Jurnal Penelitian Pertanian Terapan, 16(2). https://doi.org/10.25181/jppt.v16i2.104

Badan Standardisasi Nasional. (2018). Kembang gula-Bagian 1: Keras ICS 67.180.20 Badan Standardisasi Nasional. (n.d.).

Hutami, R., Nur’utami, D. A., & Joana, A. (2021). Antioxidant Activity, Sensory, Chemical, And Microbiology Characteristics Of Muntok White Pepper (Piper Nigrum Linn.) Hard Candy. Indonesian Journal of Applied Research (IJAR), 2(1), 147–27. https://doi.org/10.30997/ijar.v2i1.98

Lamere, C., Siswosubroto, S., Hadju, R., & Tamasoleng. (2021). Pengaruh substitusi gula pasir dengan ekstrak jagung manis (Zea mays l sacchara) terhadap sifat organoleptik es krim, 41(1).

Mandei, J. H., Alim, D., Nuryadi, M., Riset, B., Standardisasi, D., & Manado, I. (2019). Pengaruh Ph Sari Buah Pala Terhadap Kandungan Gula Reduksi Dan Tekstur Permen Keras Effect Of Nutmeg Juice Ph On Reducing Sugar Content And Texture Of Hard Candy. Jurnal Penelitian Teknologi Industri, 11(1).

Manurung, H., & Simanjuntak, R. (2019). Pengaruh Jenis Kemasan Dan Lama Penyimpanan Terhadap Karakteristik Mutu Buah Harimonting ( Rhodomytus Tomentosa). Agrintech: Jurnal Teknologi Pangan Dan Hasil Pertanian, 2(2), 55–60. https://doi.org/10.30596/agrintech.v2i2.3661

Netramai, S., Kijchavengkul, T., Sompoo, P., & Kungnimit, W. (2018). The effect of intrinsic and extrinsic factors on moisture sorption characteristics of hard candy. Journal of Food Processing and Preservation, 42(5). https://doi.org/10.1111/jfpp.13599

Pratiwi, F., Kusumaningrum, I., & Amalia, L. (2019). Karakteristik Permen Keras (Hard Candy) Wortel dan Lemon The Characteristics of Carrot and Lemon Hard Candy.

Qonitah, S. N., Affandi, D. R., & Basito, B. (2016). Kajian Penggunaan High Fructose Syrup (Hfs) Sebagai Pengganti Gula Sukrosa Terhadap Karakteristik Fisik Dan Kimia Biskuit Berbasis Tepung Jagung (Zea Mays) Dan Tepung Kacang Merah (Phaseolus Vulgaris L.). In Jurnal Teknologi Hasil Pertanian, 9(2).

Sjarif, S. R. (2018). Pengaruh Kosentrasi Sari Buah Mangga Kuwini Terhadap Kualitas Permen Keras Effect of Kuwini Fruit Extract Concentration On Hard Candy Quality. Jurnal Penelitian Teknologi Industri 10(2).

Sahlan, M., Ridhowati, A., Hermansyah, H., Wijanarko, A., Rahmawati, O., & Pratami, D. K. (2019). Formulation of hard candy containes pure honey as functional food. AIP Conference Proceedings, 2092. https://doi.org/10.1063/1.5096743

Sangkam, J., Apichartsrangkoon, A., Baipong, S., Sriwattana, S., Tiampakdee, A., & Sintuya, P. (2019). Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk. Food Bioscience, 31. https://doi.org/10.1016/j.fbio.2019.100446

Song, J., Liu, C., Li, D., & Meng, L. (2013). Effect of Cooking Methods on Total Phenolic and Carotenoid Amounts and DPPH Radical Scavenging Activity of Fresh and Frozen Sweet Corn (Zea mays) Kernels. In Czech J. Food Sci, Vol. 31(6).

Spanemberg, F. E. M., Korzenowski, A. L., & Sellitto, M. A. (2019). Effects of sugar composition on shelf life of hard candy: Optimization study using D-optimal mixture design of experiments. Journal of Food Process Engineering, 42(6). https://doi.org/10.1111/jfpe.13213.

Suprayatmi, M., Novidahlia, N., & Ainii, A. N. (2017). Formulasi Velva Jagung Manis Dengan Penambahan Cmc Formulation Of Sweet Corn Velva Adding Cmc.

Yulia, M., Azra, F. P., & Ranova, R. (2022). Formulasi Hard Candy Dari Sari Buah Jeruk Nipis (Citrus Aurantifolio), Madu (Mell Depuratum) Dan Kayu Manis (Cinnamomum Burmanii) Berdasarkan Perbedaan Sirup Glukosa. Jurnal Riset Kefarmasian Indonesia, 4(1), 89–100. https://doi.org/10.33759/jrki.v4i1.212

Most read articles by the same author(s)