scholarly journals Study of Proportions Seaweed Eucheuma cottonii L. and Cooking Time on Quality of Functional of Seaweed Dodol

Omni-Akuatika ◽  
2018 ◽  
Vol 14 (2) ◽  
Author(s):  
David Hermawan ◽  
Warkoyo Warkoyo ◽  
Claudia Jasmine ◽  
Okta Pringga Pakpahan
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Rice Flour ◽  
Ash Content ◽  
Cooking Time ◽  
Gelling Agent ◽  
Crude Fibre ◽  
Randomized Block Design ◽  
Glutinous Rice ◽  
Eucheuma Cottonii

Seaweed as a source of nutrition contains carbohydrates, protein, lipid and ash. Ones of ingredients that works for healthy were dietary fiber. Eucheuma cottonii seaweed contains carrageenan, which can act as a stabilizer, a material thickening, gelling agent, and emulsifiers. This research is aim to know the level of resilience Dodol with the proportion of seaweed and cooking time. The study was conducted using a randomized block design consisting of two factors. The first factor is proportions seaweed thickener composition, glutinous rice flour, rice flour (30:35:30, 40:25:20, 50:15:10), the second factor is cooking time (20, 30, 40 minutes) repeated three times. The observations parameter includes moisture content, ash content, protein, lipid, crude fiber, and texture.The research results showed that has interaction between the proportion of seaweed and cooking time. The proportion of seaweed and cooking time gives effect to the moisture content and the texture of dodol seaweed. The proportions give effect to the moisture content, ash, lipid, crude fibre, and texture while treatment cooking time gives effect to the moisture content, ash, protein, lipid, and texture of dodol seaweed. The best treatment is produced by treatment of 50 g of seaweed: 15 g of glutinous rice: 10 g of rice flour and 40 minutes cooking time with the result 62.10% moisture content, 3.32% ash content, 2.42% protein, 3.25% lipid, 5.20% crude fibre, 76.70 N texture. 

Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus)

2020 ◽  
Vol 3 (2) ◽  
pp. 129
Author(s):  
Alfajri Ula Ashfarina ◽  
Noor Harini ◽  
Listiari Hendraningsih
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Gel Strength ◽  
Ash Content ◽  
Extraction Time ◽  
Gelling Agent ◽  
Ananas Comosus ◽  
Second Stage ◽  
Randomized Block Design ◽  
Stage 1

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

scholarly journals Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol

GEMA AGRO ◽  
2018 ◽  
Vol 23 (1) ◽  
pp. 33
Author(s):  
I Gede Arisudana ◽  
Anak Agung Made Semariyani ◽  
I Putu Candra ◽  
Luh Suriati
Keyword(s):  
Water Content ◽  
Block Design ◽  
Rice Flour ◽  
Ash Content ◽  
Total Sugar ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Sechium Edule ◽  
Randomized Block Design ◽  
Glutinous Rice

This study aims to determine the effect of the ratio of glutinous rice flour and the squash to the resulting dodol characteristics, and to obtain the appropriate ratio of glutinous flour and pistachio to produce dodol with good characteristics and acceptable to consumers. This study used Randomized Block Design (RBD) with 6 (six) comparative treatments namely: T0 (100% glutinous flour: 0% squash); T1 (80% glutinous flour: 20% squash): T2 (70% glutinous flour: 30% squash); T3 (60% glutinous flour: 40% squash); T4 (50% glutinous flour: 50% squash and T5 (40% glutinous flour and 60% squash) Each treatment was repeated 3 times to obtain 18 units of experiments. Based on the results, it can be concluded that the ratio of glutinous flour and gourd flakes have significant effect on water content, ash content, crude fiber content, pH, total sugar, texture, aroma, flavor and overall acceptance of dodol squash. The ratio of 70% starch flour and 30% pumpkin yields a good dodol of cauliflower and not significantly different from the control (100% glutinous flour: 0% squash). Characteristic dodol pumpkin with a ratio of 70% glutinous flour: 30% squash is as follows: water content 19.774%, ash 0.763%, crude fiber 0.925 %, pH 6.270, total sugar 14.660 brix, 4.286 (chewy, elastic, non-breakable) texture taste, 3.000 aroma (somewhat typical dodol squash), 4.286 (sweet legit) flavor, overall acceptance 5.714 (likes) and all these characteristics meet per the requirement of SNI dodol (SNI 01-2986-1992).

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

scholarly journals PENGARUH KOMBINASI TEPUNG BEKATUL DAN TEPUNG MENIR C4 TERHADAP BEBERAPA KOMPONEN MUTU COOKIES

Pro Food ◽  
2018 ◽  
Vol 3 (2) ◽  
pp. 207-216
Author(s):  
Mira Idora ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah
Keyword(s):  
Analysis Of Variance ◽  
Rice Bran ◽  
Block Design ◽  
Rice Flour ◽  
Ash Content ◽  
Research Use ◽  
Anova Analysis ◽  
Significance Level ◽  
White Rice ◽  
Randomized Block Design

The purpose of this research was to know the best combination of rice bran and grains of rice flour that cloud be seen from some quality components of cookies include moisture, protein and ash content, organoleptic quality such as flavour referring to National Indonesian Standard (SNI). This research use Compoletely Randomized Block Design, consist of six treatments (100% wheat flour, 30% rice bran: 70% grains of rice flour, 40% rice bran: 60% grains of rice flour, 50% rice bran: 50% grains of rice flour, 60% rice bran: 40% grains of rice flour, 70% rice bran: 30% grains of rice flour) with three replications. The data were analyzed using Analysis of Variance diversity at 5% significance level using Co-Stat Software and tested further using Orthogonal Polynomials test if there was real difference. The results showed that the proportion of rice bran and grain of rice flour had significant effect on taste, aroma, texture and color (hedonic and scoring), protein and ash content, but not significantly different to moisture of cookies. The results of this study also showed that the proportion of white rice brain and grains of rice flour which produced cookies with the best quality in accordance with SNI quality requirements was the treatment of 30% rice bran: 70% grains of rice flour (4.8008% moisture, 6.0461% protein content and 1.9274% ash content, with flavor, aroma, texture and color which was very favored by the panelists where cookies with yellowish brown color and slightly crunchy texture). Keywords:cookies, grains of rice flour, rice bran flour, white rice. ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui kombinasi terbaik dari tepung bekatul dan tepung menirterbaik dilihat dari beberapa komponen mutu cookies meliputi kadarair, kadar protein, kadar abu dan mutu organoleptik seperti bau, rasa, aroma dan tekstur yang mengacu pada Standar Nasional Indonesia (SNI). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), terdiri dari enam perlakuan (Tepung terigu 100%, Tepung Bekatul 30%: Tepung Menir 70%, Tepung Bekatul 40% : Tepung Menir 60%, Tepung Bekatul 50% : Tepung Menir 50%, Tepung Bekatul 60% : Tepung Menir 40% dan Tepung Bekatul 70%: Tepung Menir 30%) dengan tiga kali ulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman ANOVA (Analysis of Variance) pada taraf 5% menggunakan Software Co-Stat dan diuji lanjut menggunakan uji lanjut Polinomial Ortogonal jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa proporsi tepung bekatul dan tepung menir memberikan pengaruh yang berbeda nyata terhadap parameter rasa, aroma, tektur dan warna (Hedonic dan Scoring), kadar protein dan kadar abu, namun tidak berbeda nyata terhadap kadar air cookies. Hasil penelitian ini juga menunjukkan bahwa proporsi tepung bekatul dan tepung menir yang menghasilkan cookies dengan mutu terbaik yang sesuai dengan syarat mutu SNI adalah perlakuan tepung bekatul 30% : tepung menir 70% (kadar air 4,8008%, kadar protein 6,0461% dan kadar abu 1,9274%, dengan rasa, aroma, tektur dan warna sangat disukai panelis dimana cookies berwarnacokelat kekuningan dan tekstur agak renyah). Kata kunci:beras putih, cookies, tepung bekatul, tepung menir

THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

2013 ◽  
Vol 3 (2) ◽  
pp. 83-97
Author(s):  
Sugito Sugito ◽  
Hermanto Hermanto ◽  
Arfah Arfah
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Slice Thickness ◽  
Frying Temperature ◽  
Physical Chemical ◽  
Vacuum Frying ◽  
Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

scholarly journals Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

2018 ◽  
Vol 7 (1) ◽  
pp. 76-85
Author(s):  
Ina Permata Sari ◽  
Herpandi Herpandi ◽  
Shanti Dwita Lestari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

scholarly journals KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia)

2018 ◽  
Vol 3 (1) ◽  
pp. 1-8
Author(s):  
Evi Huzaibah ◽  
Asrawaty Asrawaty ◽  
Minarny Gobel
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Experimental Treatment ◽  
Ash Content ◽  
Morinda Citrifolia ◽  
Randomized Block Design ◽  
Randomized Design ◽  
Effect Of Treatment ◽  
Completely Randomized Design ◽  
Tapioca Flour

The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments

scholarly journals STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 749
Author(s):  
Eva Mayasari ◽  
Tri Rahayuni ◽  
Nurul Erfiana
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Ash Content ◽  
National Standard ◽  
Ananas Comosus ◽  
Average Score ◽  
Randomized Block Design

ABSTRACT   Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained  24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%.   Keywords: pineapple, calamansi, combination, jelly candy, fruit juice.   ABSTRAK   Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%.   Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.

scholarly journals PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK PERMEN JELLY KULIT ANGGUR HITAM (VITIS VINIFERA)

2018 ◽  
Vol 7 (2) ◽  
pp. 43
Author(s):  
Luh Dian Rna Fajarini ◽  
I Gusti Ayu Ekawati ◽  
Putu Timur Ina
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Vitis Vinifera ◽  
Block Design ◽  
Sweet Taste ◽  
Ash Content ◽  
Randomized Block Design ◽  
Grape Skins ◽  
Sugar Reduction ◽  
The Right

This study aims to determine the effect of thecarrageenan on the characteristics of grape skins jelly candy and to find the right carrageenan concentration to produce jelly candy with the best characteristics. The experimental design used was randomized block design by treatment with carrageenan concentration of 1.0%, 1.5%, 2.0%, 2.5%, 3.0% and 3.5%. The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the addition of carrageenan with a concentration of 2.0% was the best characteristic of grape skins jelly candy with 18.01%moisture content, 0.82%ash content, 2.62 mg/100g anthocyanin, 16.07% sugar reduction content, color liked, flavor grape skins medium and liked, texture very chewy and liked, strong sweet taste and rather liked and overall acceptance liked.

scholarly journals PEMBUATAN PERMEN JAMU CEKOK DAN KARAKTERISTIK YANG DIHASILKAN

2021 ◽  
Vol 10 (1) ◽  
pp. 57
Author(s):  
Sri Hidayati ◽  
Fibra Nurainy ◽  
Dyah Kusumawardani ◽  
Miendiera Sefriadi
Keyword(s):  
Herbal Medicine ◽  
Medicinal Plants ◽  
Block Design ◽  
Chemical Properties ◽  
Ash Content ◽  
Reducing Sugar ◽  
Gelling Agent ◽  
Randomized Block Design ◽  
Significant Difference ◽  
And Chemical Properties

Medicinal herbs are stimulants made from various types of medicinal plants which function to stimulate children's appetite. One of the drawbacks of herbal punching is that it is bitter in taste and the aroma is less favorable so that it takes effort to make herbal punching a preferred product, namely by processing the herbs into candy. The purpose of this study was to obtain the concentration of agar flour as a gelling agent for the best sensory and chemical properties of the herbal squeezed candy. The treatments were gelatin concentrations of 1%, 1.2%, 1.4%, 1.6%, 1.8% and 2%. The study used a Complete Randomized Block Design (CRBD) and further test of the Least Significant Difference. The results showed that the best agar concentration was 1.6% with candy products which had an aroma score of 3.73 (not typical of herbal medicine), a texture score of 4.16 (chewy), a taste score of 3.66 (sweet) and 80. % of children's panelists said they liked it. The herbal medicine jelly candy has water content of 12.61%, reducing sugar of 9.48, ash content of 8.96%. All meet SNI except ash content. Keywords: herbal punching, jelly candy,  jelly flour

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