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Studi Pembuatan Permen Lunak Probiotik Sari Buah Naga Merah (hylocereus Polyrhizus) (kajian Perbandingan Daging, Kulit Buah Naga Merah, Dan Konsentrasi Starter Yoghurt)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Wahyuniasim, Rizky Amanda Putri |
| Copyright Year | 2018 |
| Abstract | Soft candy is ones of tertiary food that could consume by all people from all age and had been demanding by majority of people. For add the nutrition and benefit worth from soft candy product, it is can works by raising the functional value inside soft candy. The functional value here is about existence of antioxidants and probiotics that are consisting inside the product of soft candy, which is harnessing red dragon fruit (Hylocereus polyrhizus) as the main ingredient and addition of yoghurt as the starter where is having lactic-acid bacteria as the probiotics. The research consisted of two goals. The first was analyzed the flesh and peel of dragon fruit proportion effect. While the second was analyzed the yoghurt (as starter) effect to the total lactic-acid bacteria of red dragon fruit soft candy (the best treatment of first process). The first process used Randomized Complete Block Design was applied with 4 replications. The factor was the flesh and peel of red dragon fruit proportion (90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%). The parameters of analyzed were water, ash, antioxidants activity, sugar reduction, texture, redness (a+), yellowish (b+), brightness (L) and organoleptic (taste, color, aroma and texture). Descriptive analytical was applied for second process. The treatment was addition of yoghurt concentration (as starter) on the soft candy with the best treatment (50%:50%). The yoghurt concentration was 5%, 10% and 15%. The parameter of analyzed was total lactic-acid bacteria. Result of the first process was showed that found some affections from proportion of flesh and peel of red dragon fruit towards characteristic of physical-chemical of soft candy were water, ash, antioxidants activity, sugar reduction, texture, redness (a+), yellowish (b+), brightness (L) and organoleptic (taste, color, and texture). Best treatment (De Garmo’s Test) got from F5 treatment (Flesh 50%: Peel 50%) were contained 15,98 % of water, 0,29% of ash, 54% of antioxidants activity, 5,44% sugar reduction, 19,92 N texture (hardness), 2,45 redness (a+), 3,05 yellowish (b+), 35,33 brightness, 3,92 organoleptic taste, 3,94 organoleptic color, 2,68 organoleptic aroma, and 4,14 organoleptic texture. Result from the second process was addition of yoghurt concentration as the starter towards product of soft candy with best treatment (50%:50%), The highest of total lactic-acid bacteria was on the 15% addition of yoghurt 1,71 x 107 CFU/ml. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://eprints.umm.ac.id/40515/1/PENDAHULUAN.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
