Optimasi Formula Permen Cajuputs® dengan Penambahan Perasan Buah Jeruk Purut (Citrus hystrix) sebagai Upaya Peningkatan Cita Rasa dan Aktivitas Antioksidan / Muhammad Rafi Kamil

Kamil, Muhammad Rafi Kamil, Muhammad Rafi Christofara, Hanny Wijaya (Pembimbing)

Skripsi

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Bogor : IPB University, 2022

ix, 45 halaman : Ilustrasi ; 29 cm.

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Teknologi Pertanian-- Teknologi Pangan Food Science and Technology-- Antioxidant-- 2022-- Bogor

The development of Cajuputs® candy continues to increase the value of the product. This study aims to obtain the optimum formula for Cajuputs®candy with the addition of kaffir lime juice to improve the taste and antioxidant activity. Formula optimization is done using mixture design in Design Expert 12.0® software. The independent variables used were sucrose, glucose syrup, distilled water, and kaffir lime juice. Responses in the optimization process are hardness, antioxidant activity, taste, texture, color, aroma, and overall. The optimum formula composition suggested by Design Expert 12.0® is W% sucrose, X% glucose syrup, Y% distilled water, and Z% kaffir lime juice with a desirability value of 0.804. The optimum formula has a hardness value of 74,323.1 gf, antioxidant activity (IC50) of 5,806.55 mg/ml, and hedonic rating test results with a taste attribute value of 5.15 (like moderately to like), texture of 5.22 (like moderately to like), color 5.21 (like moderately to like), aroma 5.00 (like moderatrl

Skripsi (Sarjana). -- IPB University, 2022

http://repository.ipb.ac.id/handle/123456789/113918