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PENGARUH KONSENTRASI GULA DAN AGAR-AGAR TERHADAP KUALITAS PRODUK PUDING LABU KUNING

Sultra Journal of Economic and Business · Vol. 2 No. 2 (2022)

DOI
10.54297/sjeb.Vol2.Iss2.212
ISSN
2716-1781
Published
2022-01-03
Publisher
Fakultas Ekonomi Dan Bisnis Universitas Sulawesi Tenggara
Language
eng
License
creativecommons.org/licenses/by/4.0

Abstract

The purpose of this research is to: 1). knowing the interaction of sugar and agar concentration on the quality of pumpkin pudding product. 2). Knowing the right concentration in mixing sugar and agar for pumpkin pudding. 3). Determine the effect of sugar concentration on the product quality of pumpkin pudding. 4). Determine which treatment has the best effect on the quality of pumpkin pudding products. The implementation of this research was carried out by the experimental method with two treatments using a completely randomized design, the results of which were analyzed to determine the levels of vitamin C, total sugar and organoleptic tests (color, taste and texture).The results of this study are as follows: 1). Interaction The treatment of sugar and agar concentrations on the pumpkin pudding product produced is very good and is needed to be developed, 2). The right concentration in mixing sugar and agar is the addition of 100 grams of sugar concentration and 30 grams of agar (G2A3), 3). The effect of sugar concentration and agar on the making of pumpkin pudding shows a very significant effect.

Collaboration network of the authors

23 authors · 68 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
La PangaUniversitas Sulawesi Tenggara6
I Wayan PuguhUniversitas Sulawesi Tenggara5
Rustan AriUniversitas Sulawesi Tenggara4
Erni DanggiUniversitas Sulawesi Tenggara3
Haidir AminUniversitas Sulawesi Tenggara3
Joko Tri BrataUniversitas Sulawesi Tenggara1
Asri DjauharUniversitas Sulawesi Tenggara1
Dida AtmaAffiliation unknown1
Rasidin UthaUniversitas Sulawesi Tenggara1
M LapangaAffiliation unknown1
Suhardin SuhardinAffiliation unknown1
La OgeUniversitas Sulawesi Tenggara1
Adinda Dwi WahyuniAffiliation unknown1
Hajar HajarAffiliation unknown1
F SasmitaAffiliation unknown1
O. E. LAffiliation unknown1
La HarudinAffiliation unknown1
Hasby HamyatUniversitas Sulawesi Tenggara1
Sunaryo SunaryoUniversitas Sulawesi Tenggara1
Febriana MuchtarAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://jurnal-unsultra.ac.id/index.php/sjeb/oai, first harvested 30 Okt 2026, last seen 30 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH KONSENTRASI GULA DAN AGAR-AGAR TERHADAP KUALITAS PRODUK PUDING LABU KUNING</dc:title>
	<dc:creator>Ruksanan, Ruksanan</dc:creator>
	<dc:creator>Hastian, Hastian</dc:creator>
	<dc:creator>Abubakar, Abubakar</dc:creator>
	<dc:description xml:lang="en-US">The purpose of this research is to: 1). knowing the interaction of sugar and agar concentration on the quality of pumpkin pudding product. 2). Knowing the right concentration in mixing sugar and agar for pumpkin pudding. 3). Determine the effect of sugar concentration on the product quality of pumpkin pudding. 4). Determine which treatment has the best effect on the quality of pumpkin pudding products. The implementation of this research was carried out by the experimental method with two treatments using a completely randomized design, the results of which were analyzed to determine the levels of vitamin C, total sugar and organoleptic tests (color, taste and texture).The results of this study are as follows: 1). Interaction The treatment of sugar and agar concentrations on the pumpkin pudding product produced is very good and is needed to be developed, 2). The right concentration in mixing sugar and agar is the addition of 100 grams of sugar concentration and 30 grams of agar (G2A3), 3). The effect of sugar concentration and agar on the making of pumpkin pudding shows a very significant effect.</dc:description>
	<dc:publisher xml:lang="en-US">Fakultas Ekonomi Dan Bisnis Universitas Sulawesi Tenggara</dc:publisher>
	<dc:date>2022-01-03</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal-unsultra.ac.id/index.php/sjeb/article/view/212</dc:identifier>
	<dc:identifier>10.54297/sjeb.Vol2.Iss2.212</dc:identifier>
	<dc:source xml:lang="en-US">Sultra Journal of Economic and Business; Vol 2 No 2 (2021): Edisi Oktober 2021</dc:source>
	<dc:source>2716-1781</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal-unsultra.ac.id/index.php/sjeb/article/view/212/125</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Ruksanan Ruksanan, Hastian Hastian, Abubakar Abubakar</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>