التفاصيل البيبلوغرافية
| العنوان: |
Effect of Green Mung Bean (Vigna radiata) Juice Addition on Chemical and Organoleptic Properties of Coconut Water (Cocos nucifera L.) Hard Candy ; PENGARUH PENAMBAHAN SARI KACANG HIJAU (Vigna radiata) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK HARD CANDY AIR KELAPA (Cocos nucifera L.) |
| المؤلفون: |
Wokas, Chichilia, Mandey, Lucia Cecilia, Oessoe, Yoakhim Y. E., Lalujan, Lana E., Mamuaja, Christine F., Tuju, Thelma D. J. |
| المصدر: |
Jurnal Teknologi Pertanian (Agricultural Technology Journal); Vol. 14 No. 2 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal); 142-151 ; Jurnal Teknologi Pertanian (Agricultural Technology Journal); Vol 14 No 2 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal); 142-151 ; 2685-1954 ; 1411-0423 |
| بيانات النشر: |
Jurnal Teknologi Pertanian (Agricultural Technology Journal) |
| سنة النشر: |
2024 |
| المجموعة: |
E-Journal Universitas Sam Ratulangi |
| مصطلحات موضوعية: |
Hard candy, Coconut Water, Mung Bean Juice, Organoleptic, Chemical Characteristics, Air Kelapa, Sari Kacang Hijau, Organoleptik, Karakteristik Kimia |
| الوصف: |
The purpose of this study was to evaluate the effect of the addition of mung bean juice on the level of liking, hardness, and analyze the water content, ash content, and reduced sugar content of coconut water hard candy. The research method used is the Completely Randomized Design (CRD) method with 5 treatments where A. The addition of 10% mung bean juice, B. The addition of 15% mung bean juice, C. The addition of 20% mung bean juice, D. The addition of 25% mung bean juice, E. The addition of 30% mung bean juice then measured the level of liking test, hardness test, water content, ash content and reducing sugar content. The results showed that coconut water hard candy with the addition of mung bean juice had no significant effect on the level of liking test on taste 4.76 (rather like) - 5.68 (like), aroma 4.56 - 5.36 (rather like), color 4.56 - 5.36 (rather like), and had a significantly different effect on the hardness test with an average value of 3.88 (rather hard) - 5.16 (neutral). The results showed that coconut water hard candy with the addition of nut juice had a significantly different effect and had an average value of water content of 0.60% - 2.44%, ash content of 0.32% - 1.19%, and the test of reducing sugar content showed that it had a not significantly different effect which ranged from 1.38% - 2.18%. ; Tujuan dari penelitian ini untuk mengevaluasi pengaruh penambahan sari kacang hijau terhadap tingkat kesukaan, tingkat kekerasan, serta menganalisis kadar air, kadar abu, dan kadar gula reduksi dari hard candy air kelapa. Metode penelitian yang digunakan yaitu metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dimana A. Penambahan sari kacang hijau 10%, B. Penambahan sari kacang hijau 15%, C. Penambahan sari kacang hijau 20%, D. Penambahan sari kacang hijau 25%, E. Penambahan sari kacang hijau 30% kemudian dilakukan pengukuran uji tingkat kesukaan, uji tingkat kekerasan, kadar air, kadar abu dan kadar gula reduksi. Hasil penelitian menujukkan bahwa Hard candy air kelapa dengan penambahan sari ... |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
Indonesian |
| Relation: |
https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/50698/45845; https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/50698 |
| الاتاحة: |
https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/50698 |
| Rights: |
Copyright (c) 2024 Chichilia Wokas, Lucia Cecilia Mandey, Yoakhim Y. E. Oessoe, Lana E. Lalujan, Christine F. Mamuaja, Thelma D. J. Tuju ; https://creativecommons.org/licenses/by/4.0 |
| رقم الانضمام: |
edsbas.37A93F93 |
| قاعدة البيانات: |
BASE |