Pengaruh konsentrasi asam sitrat dan waktu penyimpanan terhadap kadar antosianin dan warna permen jelly murbei hitam (Morus nigra L.)

Soejanto, Vanessa Priscilla (2011) Pengaruh konsentrasi asam sitrat dan waktu penyimpanan terhadap kadar antosianin dan warna permen jelly murbei hitam (Morus nigra L.). Undergraduate thesis, Widya Mandala Catholic University Surabaya.

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Abstract

Morus nigra L. or black mulberry is one of mulberry plants (Morus sp) widely found in Indonesia. The anthocyanin pigment content in the black mulberry extract is high thus it can be used as a natural coloring agent. Jelly candy is a non-crystalline sweet made from the mixture of sugar, glucose syrup, water, gelatin, having clear and transpaarentr appearance and specific texture. Ingredients usually used in the production of jelly candy consist of sucrose, glucose syrup, water, citric acid, citric buffer, gelling agent, e.g, gelatin and flavoring. Citric acid is a supporting ingredient in the production of jelly candy that can affect pH of product maunfactured. pH is one of the factors adversely affecting anthocyanin stability during processing and storage, which is influenced by many factors, including pH, oxygen, light intensity, solvent, and temperature. Anthocyanin degradation leads to color deterioration in jelly candy. Research design used was Randomized Block Design, consisting of 2 factors, concentration of citric acid (0%, 0.3%, and 0.6%) and strorage period (7, 14, 21,and 28 days). Variables measured in the final product included anthocyanin content, pH, and color. Each treatment was conducted in triplicates. Data obtained were analyzed using ANOVA at α = 0,05, DMRT test was then conducted if significant difference prevailed. Based on statistical analysis, the concentration of added citric acid significantly affected (at α = 0,05) anthocyanin content and redness, but insignificantly affected yellowness and lightness. More the concentration of citric acid were added levels of anthocyanin and redness while the higher the pH drop. Storage period gave significant effects to anthocyanin content and color (lightness, redness, and yellowness), which resulted in the decrease in anthocyanin content and color (lightness, redness, yellowness). Storage period increased the amount of anthocyanin and color (lightness, redness and yellowness) decreased. Storage period cause the pH value increased up to day 14 and decreased on day 21.Interaction of citric acid with storage period did not give significant effect on the content anthocyanin, pH and colour.

Item Type: Thesis (Undergraduate)
Department: ["eprint_fieldopt_department_Faculty of Agricultural Technology" not defined]
Uncontrolled Keywords: permen jelly, murbei hitam, asam sitrat, antosianin,warna
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Lucia Sukristini
Date Deposited: 10 Feb 2015 08:01
Last Modified: 20 Jun 2017 04:17
URI: http://repository.wima.ac.id/id/eprint/471

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