PENGARUH PENAMBAHAN SERBUK DAUN STEVIA DAN PEKTIN DAUN CINCAU HIJAU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH

Authors

  • Verta Hedyana Prodi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia
  • Mochammad Wachid Prodi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia
  • Noor Harini Prodi Teknologi Pangan, Fakultas Pertanian Peternakan, Universitas Muhammadiyah Malang, Malang, Indonesia

DOI:

https://doi.org/10.22219/fths.v4i1.15636

Keywords:

green grass jelly, jam, pectin, red dragon fruit, stevia powder

Abstract

Dragon fruit can be processed into a jam with sugar, pectin, and acid addition. Pectin can be extracted from natural ingredient such as green grass jelly leaf. Stevia leaf powder can be added to a jam as natural sweetener. This study used factorial randomized block design with 3 levels concentration of pectin (0.75%, 1%, 1.25%) and 3 levels concentration of stevia powder (0.5%, 0.75%, 1%). The analyzed parameter such as water content, pH, spreadability, color intensity, total dissolved solid, and organoleptics. Based on the result, there was an interaction between the pectin concentration of green grass jelly leaves and the concentration of stevia leaves on texture and colour of dragon fruit jam.

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References

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Published

2021-05-07

How to Cite

Hedyana, V., Wachid, M., & Harini, N. (2021). PENGARUH PENAMBAHAN SERBUK DAUN STEVIA DAN PEKTIN DAUN CINCAU HIJAU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH . Food Technology and Halal Science Journal, 4(1), 66–81. https://doi.org/10.22219/fths.v4i1.15636

Issue

Vol. 4 No. 1 (2021): Januari

Section

Articles

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Copyright (c) 2021 Verta Hedyana, Mochammad Wachid, Noor Harini

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