Formulasi “cajuput candy” non sukrosa dengan kombinasi flavor berbasiskan flavor susu

Tanadi, Tan Edwin (2013) Formulasi “cajuput candy” non sukrosa dengan kombinasi flavor berbasiskan flavor susu. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Non sucrose cajuput candy is a hard candy that uses isomalt, cajuput oil, and peppermint oil as the main ingredients. This non sucrose cajuput candy was formulated with flavor combination that uses milk flavor as the base since milk flavor is able to provide mouthfeel of the candy produced, has sweet taste, and strong after taste. Based on focus group and hedonic test, flavor that is compatible honeydew with milk flavor and non sucrose cajuput candy was honeydrew flavor. Optimization process of flavor was done using response surface methodology to increase the acceptance level of consumer. Optimum concentration for honeydew flavor and milk flavor respectively was A% and B% consumer acceptance test was done toward non sucrose cajuput candy to know acceptance level in consumer. Acceptance test showed that optimized Non sucrose cajuput candy can increase acceptance level of aroma, taste, mouthfeel, and overall.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Tanadi, Tan EdwinUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, C. HannyUNSPECIFIEDUNSPECIFIED
Thesis advisorManuel, JeremiaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: cajuput candy ; non sucrose ; isomalt ; optimization ; milk flavor
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 16 Oct 2018 07:36
Last Modified: 16 Oct 2018 07:36
URI: http://repository.uph.edu/id/eprint/1287

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