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Title: | Formulasi Produk Ginger Leather Candy di CV Sari Sehat Bogor |
Other Titles: | Ginger Leather Candy Formulation at CV Sari Sehat Bogor |
Authors: | Permatasari, Niken Ayu Hadjomidjojo, Hartrisari Devinarahma, Zahra |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | CV Sari Sehat merupakan UMKM yang memproduksi berbagai produk herbal dalam bentuk minuman serbuk instan, simplisia, dan serbuk teh. Pengembangan produk yang ingin dilakukan yaitu dengan pembuatan permen jeli jahe merah berbentuk lapisan tipis, yaitu Ginger Leather Candy (GLC). Bahan yang digunakan dalam pembuatan GLC, yaitu air, ekstrak jahe merah, pektin, gula pasir, gula merah, sirup gula jagung, asam sitrat, dan icing sugar sebagai pelapis produk. Hasil uji kimia menunjukkan produk GLC memiliki kadar air sebesar 15,2%; kadar abu sebesar 1,5%; sukrosa sebesar 46,42%; gula reduksi sebesar 10,94%. Aktivitas antioksidan dan antimikroba dari produk GLC ini termasuk dalam kategori lemah dengan nilai aktivitas antioksidan sebesar 177,059 μg/ml dan zona hambat sebesar 2 mm. Hasil uji organoleptik menunjukkan rerata overall tingkat kesukaan konsumen terhadap produk GLC senilai 3,95/5 yang menandakan konsumen suka dengan produk GLC ini. CV Sari Sehat is an SME’s that produces herbal products such as instant powdered drinks, simplicia, and powdered tea. Product development to be carried out is by making red ginger jelly candy in the form of thin layers, namely Ginger Leather Candy (GLC). The materials used to manufacture GLC are water, red ginger extract, pectin, granulated sugar, brown sugar, corn sugar syrup, citric acid, and icing sugar as product coatings. The chemical test results showed that the GLC product had a moisture content of 15.2%; ash content of 1.5%; sucrose of 46.42%; reducing sugar of 10.94%. The GLC product’s antioxidant and antimicrobial activity of this GLC product is included in the weak category with an antioxidant activity is included in the weak category with an antioxidant activity value of 177.059 μg/ml and an inhibition zone of 2 mm. The results of the organoleptic test showed that the overall average level of consumer preference for GLC products was 3.95/5 which indicated that consumers liked this GLC product. |
URI: | http://repository.ipb.ac.id/handle/123456789/124060 |
Appears in Collections: | UT - Agroindustrial Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
F34190104_Zahra Devinarahma_Cover.pdf Restricted Access | Cover | 384.63 kB | Adobe PDF | View/Open |
F34190104_Zahra Devinarahma_Full Teks.pdf Restricted Access | FullText | 4.81 MB | Adobe PDF | View/Open |
F34190104_Zahra Devinarahma_Lampiran.pdf Restricted Access | Lampiran | 2.92 MB | Adobe PDF | View/Open |
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