Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy
The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineap...
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| Format: | Article |
| Language: | English |
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TALENTA
2018-09-01
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| Series: | Indonesian Journal of Agricultural Research |
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| Online Access: | https://dev-talenta.usu.ac.id/InJAR/article/view/303 |
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| _version_ | 1841560297605693440 |
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| author | Carly Purba Hotnida Sinaga Mimi Nurminah |
| author_facet | Carly Purba Hotnida Sinaga Mimi Nurminah |
| author_sort | Carly Purba |
| collection | DOAJ |
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The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.
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| format | Article |
| id | doaj-art-d8dd72f8b4a4460a8fdbcfa6a9fc5f4d |
| institution | Kabale University |
| issn | 2622-7681 2615-5842 |
| language | English |
| publishDate | 2018-09-01 |
| publisher | TALENTA |
| record_format | Article |
| series | Indonesian Journal of Agricultural Research |
| spelling | doaj-art-d8dd72f8b4a4460a8fdbcfa6a9fc5f4d2025-01-04T11:23:55ZengTALENTAIndonesian Journal of Agricultural Research2622-76812615-58422018-09-0112Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly CandyCarly Purba0Hotnida Sinaga1Mimi Nurminah2Department of Food and Science Technology, Faculty of Agriculture, Universitas Sumatera UtaraUniversitas Sumatera UtaraDepartment of Food and Science Technology, Faculty of Agriculture, Universitas Sumatera Utara The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. https://dev-talenta.usu.ac.id/InJAR/article/view/303Arabic gummoringa leavesjelly candypineapple |
| spellingShingle | Carly Purba Hotnida Sinaga Mimi Nurminah Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy Indonesian Journal of Agricultural Research Arabic gum moringa leaves jelly candy pineapple |
| title | Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy |
| title_full | Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy |
| title_fullStr | Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy |
| title_full_unstemmed | Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy |
| title_short | Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy |
| title_sort | effect of ratio of moringa leaves juice with pineapple juice and arabic gum on the quality of jelly candy |
| topic | Arabic gum moringa leaves jelly candy pineapple |
| url | https://dev-talenta.usu.ac.id/InJAR/article/view/303 |
| work_keys_str_mv | AT carlypurba effectofratioofmoringaleavesjuicewithpineapplejuiceandarabicgumonthequalityofjellycandy AT hotnidasinaga effectofratioofmoringaleavesjuicewithpineapplejuiceandarabicgumonthequalityofjellycandy AT miminurminah effectofratioofmoringaleavesjuicewithpineapplejuiceandarabicgumonthequalityofjellycandy |