Organoleptic Tests and Chemical Tests of Ambon Banana Hard Candy (Musa acuminata candenvish subgroub) with The Addition of Orange Lemon (Citrus lemon L.)
DOI:
https://doi.org/10.58730/jnhs.v3i3.240Keywords:
Hard candy, Ambon Banana, LemonAbstract
Background; Hard candy is candy with a hard texture with a clear and shiny surface. Hard candy is a snack or snack made from a mixture of sugar and sometimes added additional ingredients such as fruit or even spices in various forms. Objectives; to determine the acceptability and chemical quality (potassium, vitamin C, water content and ash content) of Ambon banana and lemon Hard candy. Material and Method; this type of research uses a Completely Randomized Design (CRD) experiment with 4 treatments and 2 repetitions, resulting in 8 experimental designs. Acceptability testing was carried out by 25 somewhat trained panelists. Chemical quality testing is carried out at the Medan Industrial Chemical Technology Development Laboratory. Data analysis used Kruskal Wallis and continued with the Bonferroni test. Results; The research results showed that F1 was the best formulation with an average hedonic test value of 3.48 compared to Ambon banana and lemon (50:50) with a somewhat favorable category. Conclusion; Hedonic quality test results with an average value of 3.38 with a brownish orange color, a slightly banana and orange aroma, a slightly sweet and slightly sour taste, and a slightly hard texture. The nutritional content of F1 in 100 grams of potassium is 6.7417mg/100g, vitamin C 291.0204mg/100g, water content 0.8513%, ash content 11.6865%. In future research, it is hoped that the temperature and cooking time of hard candy will be reduced because the long time it is cooked at high temperature, hard candy will die after the bitter test and it is hoped that in future research, a comparison of the administration of glucose syrup will be made.References
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