KARAKTERISTIK HARD CANDY DENGAN PENAMBAHAN SARI DAGING BUAH PALA (Myristica fragrans, Houtt)

Winda, Restu Handayani (2015) KARAKTERISTIK HARD CANDY DENGAN PENAMBAHAN SARI DAGING BUAH PALA (Myristica fragrans, Houtt). Diploma thesis, Universitas Andalas.

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Abstract

This research has been carried out at laboratory of Agricultural Technology, Andalas University, Padang from August until October 2014. This research was aimed to determine the effect of nutmeg juice's concentration toward the Hard Candy characterization and also determine which best treatment (product) based on organoleptic test. In this research used completely randomized design ( CRD ) with 5 treatments and 3 replications. The data were statistically analyzed using ANOVA followed by Duncan 's test New Multiple Range Test (DNMRT) at 5% level. Treatment in this research was the addition of meat juices nutmeg 2 %, 4 %, 6 %, 8 % and 10 % of the total material. The result of this research determined that the addition of different nutmeg juice's concentration significantly affected to pH, water content, antioxidant activity , water activity ( aw ), and hardness , but not significantly affected to ash content , reducing sugar and sucrose levels on Hard Candynutmeg juices. The most preferred product based on organoleptic test was Hard Candy which is added 8 % nutmeg juice by score of color (4,05), aroma (4,05), and taste of (4,15). for chemical characterization were pH value of 5.79 %, 0.85 % moisture content, ash content of 0.03 %, 16.57 % reducing sugar, sucrose content of 52.24 %, 51.42 % antioxidant activity, aw value of 0.51, hardness 49.25 kPa which was shown hard and slightly sticky texture, total plate count of 1.5 x 102 cfu/g. Keywords : Characterization, Consentration, Hard Candy, Nutmeg Juice.

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