Aplikasi pektin kulit kakao (theobroma cacao l) dalam pembuatan permen jelly

Kusuma, Melina Sari (2015) Aplikasi pektin kulit kakao (theobroma cacao l) dalam pembuatan permen jelly. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cocoa is one of the plantation that has been cultivated in Indonesia. With the increasing production of cocoa beans, the waste associated with that will also increases. The utilization of the waste or cocoa pod husk is still rarely performed, whereas the cocoa pod husk can be utilized as a source of pectin. The objective of this research was to determine the best concentration of ammonium oxalate to extract pectin and the best formulation of jelly candy from cocoa pod husk, as well as comparing it with the commercial product This research started with pectin extraction process from cocoa pod husk using ammonium oxalate as a solvent with 9 concentration levels (0.1-2.5%) at temperature of 85 °C for 60 minutes and pH 3.6. The best formulation made from pectin of cocoa pod husk based on scoring and hedonic test, also characteristic of pectin compared with commercial. Based on characteristics analysis result, pectin that produced has better characteristics compared to pectin commercial, but produced small amount of yield (2.44¬10.79%). The best pectin result was ammonium oxalate with concentration 0.5 and 1%. Based on color, jelly candy made from pectin of cocoa pod husk is not as good as pectin commercial. Based on aroma, flavor, and elasticity, jelly candy made from pectin of cocoa pod husk is acceptable and considered better compared to jelly candy made from pectin commercials. Besides that, jelly candy with 0.5% ammonium oxalate has a higher fiber content (0.52%) compared to jelly candy made from pectin commercial (0.21%).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kusuma, Melina SariUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieUNSPECIFIEDUNSPECIFIED
Thesis advisorSiregar, Tagor MarsillamUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Pectin ; cocoa pod husk ; Theobroma cacao ; extraction ; ammonium oxalate ; jelly candy
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: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:46
Last Modified: 16 Dec 2019 04:51
URI: http://repository.uph.edu/id/eprint/1473

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