KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestika Val.)
Authors: Syafutri Merynda Indriyani , Lidiasari Eka , Indawan Hendra 
Published: December 2017

<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">S<sub>2</sub>E<sub>2 </sub><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>