PENGARUH PERBANDINGAN KOSENTRASI GLUKOSA DAN SUKROSA TERHADAP KUALITAS SENSORI DAN KIMIA PERMEN JELLY RUMPUT LAUT (Eucheuma cottonii)

Abstract

The Effect of Comparison of Glucose and Sucrose Concentration on the Sensory and Chemical Quality of Jelly Candy (Eucheuma cottonii) ABSTRACT The aims of this study were to determine the effect of different concentrations of glucose and sucrose on the sensory and chemical quality of seaweed jelly candy (Eucehuma cottonii). The study used a Completely Randomized Design (CRD) consisting of 4 treatments, namely: P1 (glucose: sucrose = 45%: 0%), P2 (glucose: sucrose = 0%: 45%, P3 (glucose: sucrose = 30%: 15%), P4 (glucose: sucrose = 15%: 30%) with time three replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a real difference (P 0.05) then a further test was performed with a DMRT (Duncan Multiple Range Test) tests at a 95% significance level. The results obtained show a real effect on sensory values which include color, texture, and taste but no significant effect on the scent. The best results for sensory assessment were found in the P4 treatment which has a taste value of 4.5, texture of 4.2, the scent of 4.0, and a taste of 4.2. The results showed the water content between 22.83%-17.01%, ash content of 0.11%-0.18%. and protein content of 3.75%-5.77%. Keywords: chemistry, glucose, jelly candy, seaweed (Eucheuma cottonii), sensory, and sucroseABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan kosentrasi glukosa dan sukrosa terhadap kualitas sensori dan kimia permen jelly rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu: P1 (glukosa: sukrosa = 45%: 0%), P2 (glukosa: sukrosa = 0%: 45 %), P3 (glukosa: sukrosa = 30%: 15%), P4 (glukosa: sukrosa = 15%: 30%) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, tekstur, dan rasa namun diperoleh pengaruh tidak nyata pada aroma. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu memiliki nilai rasa 4,5, tekstur 4,2, aroma 4,0, dan rasa 4,2. Hasil penelitian menunjukkan kadar air antara 22,83%-17,01%, kadar abu 0,11%-0,18%. dan kadar protein 3,75%-5,77%..Kata kunci: glukosa, kimia, permen jelly, rumput laut (Eucheuma cottonii), sensori, sukrosa