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• W2766385017 abstract "<p class=MsoNormal style=margin: 0cm 7.1pt 6pt 14.2pt; text-align: justify;><span style=font-size: 10pt; lang=en-us xml:lang=en-us>The objective of this <span class=longtext>research was to determine the chemical and organoleptic </span>characteristics</span><span class=longtext><span style=font-size: 10pt;> of Cucumis melo L. jelly candies </span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us>with the addition of </span></span><span class=longtext><span style=font-size: 10pt;>sorbitol and Curcuma domestika Val. extract</span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us>. <span style=background: #FFFFFF none repeat scroll 0% 0%;>This research was conducted in the Chemical Laboratory of Agricultural, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University</span></span></span><span class=longtext><span style=font-size: 10pt;>,</span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us> Indralaya, from January 2010 to June 2010.</span></span><span style=font-size: 10pt; lang=en-us xml:lang=en-us>This research used a Factorial Completely Randomized Design with two treatments and three replications for each treatment<span class=longtext>. S factor was the addition of sorbitol concentration (9%, 16% and 23%) and E was the concentration factor addition of </span></span><span class=longtext><span style=font-size: 10pt;>Curcuma domestika Val. extract</span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us> (5%, 7% and 9%). The results showed that the addition of sorbitol concentration had significant effect on the water content, pH, total sugar and antioxidant activity of </span></span><span class=longtext><span style=font-size: 10pt;>Cucumis melo L. jelly candies</span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us>. The addition of </span></span><span class=longtext><span style=font-size: 10pt;>Curcuma domestika Val. extract</span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us> had significant effect on the water content and antioxidant activity of </span></span><span class=longtext><span style=font-size: 10pt;>Cucumis melo L. jelly candies</span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us>. Interaction addition of sorbitol and </span></span><span class=longtext><span style=font-size: 10pt;>Curcuma domestika Val. extract</span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us> had significant effect on the antioxidant activity of jelly candies.</span></span><span style=font-size: 10pt; lang=en-us xml:lang=en-us>S₂E₂<span class=longtext>treatment (sorbitol 20% and 7.5% </span></span><span class=longtext><span style=font-size: 10pt;>Curcuma domestika Val. extract</span></span><span class=longtext><span style=font-size: 10pt; lang=en-us xml:lang=en-us>) was the best treatment with <span style=background: #FFFFFF none repeat scroll 0% 0%;>chemical </span></span></span><span style=font-size: 10pt; lang=en-us xml:lang=en-us>characteristics<span class=longtext><span style=background: #FFFFFF none repeat scroll 0% 0%;> (water content 36.48%, ash content 3.01%, pH 5.03,</span> total sugar 37.00% and the antioxidant activity 27.09%), and sensory </span>characteristics<span class=longtext> by scoring preferences (color 3.08, texture 2.88, odour 3.08 and taste 2.88).</span></span></p>" @default.
• W2766385017 created "2017-11-10" @default.
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• W2766385017 date "2010-07-03" @default.
• W2766385017 modified "2023-09-27" @default.
• W2766385017 title "KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestika Val.)" @default.
• W2766385017 doi "https://doi.org/10.25182/jgp.2010.5.2.78-86" @default.
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