Formulation of non-sucrose cajuputs soft candy added with fruits flavor accepted by children

Dewi, Yunita Kusuma (2014) Formulation of non-sucrose cajuputs soft candy added with fruits flavor accepted by children. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Formulation of non-sucrose Cajuputs soft candy with combination of fruit flavors was developed to gain children’s acceptance with level range like to really like. Five different fruit flavors were used: apple, banana, honeydew, guava and mango. Two most favorable fruit flavors obtained were honeydew flavor and banana flavor. The optimum formulation for Cajuputs soft candy utilizes k% honeydew and l% banana flavor concentration with 0.87 desirability. Cajuputs soft candy has not fulfill the target since the product verification score was 4.94 (slightly dislike to neutral) and the consumer test score 4.74 (slightly dislike to neutral). Cajuputs soft candy had fulfilled the moisture content and ash content requirement stated by SNI.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Dewi, Yunita KusumaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, C. HannyUNSPECIFIEDUNSPECIFIED
Thesis advisorYakhin, Lisa AmandaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: banana ; cajuputs ; children acceptance ; flavor mixture ; fruits flavor ; honeydew ; non-sucrose ; soft 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: Users 17 not found.
Date Deposited: 16 Oct 2018 07:58
Last Modified: 16 Dec 2019 08:50
URI: http://repository.uph.edu/id/eprint/1706

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