TY  - THES
N1  - Pembimbing: Khamidinal, M.Si. dan Dr. Rina Wahyuningsih
ID  - digilib66481
UR  - https://digilib.uin-suka.ac.id/id/eprint/66481/
A1  - Lathifatunnisa, NIM.: 20106030044
Y1  - 2024/07/11/
N2  - Gelatin is a food additive that is widely used as gelling agent. Chicken eggshell membrane is one of the materials that can be used as a source of halal gelatin and processed into food products such as milk jelly candy. This research aims to analyze the effect of chicken eggshell membrane gelatin addition on the biochemical properties of milk jelly candy and determine the best gelatin concentration in the production of milk jelly candy.
This research is carried out with the experimental labaoratories method using Randomized Block Design (RBD). Milk jelly candy is made from 0%, 17%, 34%, and 51% gelatin concentrations with three repetitions. The data obtained from characterization of milk jelly candy was tested with ANOVA and further tested statistically with DMRT.
The addition of chicken eggshell membrane gelatin significantly affected the ash content (p < 0.05) and did not significantly affect the water content, reduction sugar content, and microbial contamination of milk jelly candy (p > 0.05). The best result obtained is the milk jelly candy that was made with an addition of 17% gelatin with water content value of 14,09%; ashes content of 2.63%; sugar reduction content of 11.97%; and microbial contamination of 0.5 x 104 which met the SNI 3547.2-2008.
PB  - UIN SUNAN KALIJAGA YOGYAKARTA
KW  - Gelatin
KW  -  Membran Cangkang Telur Ayam
KW  -  Permen Susu Jelly
M1  - skripsi
TI  - PENGARUH PENAMBAHAN GELATIN MEMBRAN CANGKANG TELUR AYAM TERHADAP KARAKTERISTIK BIOKIMIA PERMEN SUSU JELLY
AV  - restricted
EP  - 109
ER  -