Open AccessKAJIAN SIFAT FISIKO-KIMIA PERMEN HARD CANDY BERBAHAN DAUN KAHWA
Author(s) -
Malse Anggia
Publication year - 2017
Publication title -
jurnal bibiet
Language(s) - English
Resource type - Journals
ISSN - 2502-0951
DOI - 10.22216/jbbt.v2i2.2945
Subject(s) - food science , chemistry , organoleptic , polyphenol , taste , flavour , water content , gallic acid , mathematics , antioxidant , horticulture , biochemistry , biology , engineering , geotechnical engineering
Abstrak Kahwa’s leaves hard candy is known as one of the very popular food products by the community with variety of form and taste. The purpose of this research is to produce hard candy from kahwa’s leaf extract which can be a healthy snack. Since the activity of antioxidant and polyphenols will provide good health effects for the body. Moreover, this will increase the utilization of kahwa’s leaves. The stages of this research start with making of kahwa leaf extract, making hard candy, chemical and physical analysis (moisture content, ash content , sacarosa, hardness, ALT, Organoleptic, antioxidant, and polyphenol). The results showed that the moisture content 1,64 - 2,02%. sakarosa 41,12 – 54,31%, ALT 0,4 x 10 2 - 2,53 x 10 2 cfu/g, and the ash content 0,05%-0,34%, of the hard candy leaves of kahwa have met Indonesian National Standard (SNI). The content of antioxidants and polyphenols from hard candy leaves kahwa is 39,72 – 81,97 %.dan 725,833 – 1409.722 mg GaE/gram. The results show that the taste, flavour, texture and color of kahwa’s leaves hard candy organoleptically favored by panelists Key word : Hard candy , Kahwa’s Leaves, Chemical analysis, physical Analysis