Formulasi permen jelly sari buah jeruk siam

This research focused on processing siam oranges grade C or below (shongpi) into jelly candy in order to increase the selling value of Siamese oranges, both grade C and “shongpi”. The study used a completely randomized design (CRD) with 3 treatments, namely variations in the concentration of jelly powder were 2 grams, 6 grams, and 10 grams. All treatments were 3 (three) repetitions. The parameters observed in this study were vitamin C levels, sucrose levels, and microbial contamination. The levels of vitamin C for jelly candy with 10 grams, 6 grams, and 2 grams of jelly powder were 0.16%, 0.18%, and 0.19%, respectively. The sucrose content of orange jelly candy with 10 gram, 6 gram, and 2 gram jelly powder treatment were 47%, 44.9%, and 49.1%, respectively. The biological characteristic of the orange jelly candy was the most likely number for Escherichia coli bacterial contamination, which is < 3. This number indicates that the jelly candy produced in this study was not contaminated by E. coli.Penelitian ini fokus pada pengolahan jeruk siam grade C atau di bawahnya (shongpi) menjadi permen jelly agar meningkatkan nilai jual buah jeruk siam baik grade C maupun “shongpi”. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan yaitu variasi konsentrasi serbuk jelly 2 gram, 6 gram, dan 10 gram, tiga kali pengulangan. Parameter yang diamati pada penelitian ini adalah kadar vitamin C, kadar sukrosa, dan cemaran mikrobia. Kadar vitamin C untuk permen jelly dengan perlakuan serbuk jelly 10 gram, 6 gram, dan 2 gram berturut-turutadalah 0,16%, 0,18%, dan 0,19%. Kadar sukrosapermen jelly jeruk dengan perlakuan serbuk jelly 10 gram, 6 gram, dan 2 gram berturut-turut adalah 47%, 44,9%, dan 49,1%. Karakteristik biologi pada permen jelly jeruk adalah angka paling mungkin untuk cemaran bakteri Escherechia coli yaitu < 3. Angka ini menunjukkan bahwa permen jelly yang dihasilkan pada penelitian ini tidak tercemar oleh E. coli