Lathifatunnisa, NIM.: 20106030044 (2024) PENGARUH PENAMBAHAN GELATIN MEMBRAN CANGKANG TELUR AYAM TERHADAP KARAKTERISTIK BIOKIMIA PERMEN SUSU JELLY. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.
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Text (PENGARUH PENAMBAHAN GELATIN MEMBRAN CANGKANG TELUR AYAM TERHADAP KARAKTERISTIK BIOKIMIA PERMEN SUSU JELLY)
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Text (PENGARUH PENAMBAHAN GELATIN MEMBRAN CANGKANG TELUR AYAM TERHADAP KARAKTERISTIK BIOKIMIA PERMEN SUSU JELLY)
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Abstract
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.
Item Type: | Thesis (Skripsi) |
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Additional Information: | Pembimbing: Khamidinal, M.Si. dan Dr. Rina Wahyuningsih |
Uncontrolled Keywords: | Gelatin, Membran Cangkang Telur Ayam, Permen Susu Jelly |
Subjects: | 500 Sains Murni > 540 Kimia |
Divisions: | Fakultas Sains dan Teknologi > Kimia (S1) |
Depositing User: | Muh Khabib, SIP. |
Date Deposited: | 13 Aug 2024 14:16 |
Last Modified: | 13 Aug 2024 14:16 |
URI: | http://digilib.uin-suka.ac.id/id/eprint/66481 |
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