Improving of fruity non sucrose cajuputs candy acceptance by colour addition

Muliate, Nicholas Adams (2015) Improving of fruity non sucrose cajuputs candy acceptance by colour addition. Bachelor thesis, Universitas Pelita Harapan.

[thumbnail of Title] Text (Title)
Title.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (1MB)
[thumbnail of Abstract] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (140kB)
[thumbnail of Chapter 1] Text (Chapter 1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (154kB)
[thumbnail of Chapter 2] Text (Chapter 2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (209kB)
[thumbnail of Chapter 3] Text (Chapter 3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (177kB)
[thumbnail of Chapter 4] Text (Chapter 4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (546kB)
[thumbnail of Chapter 5] Text (Chapter 5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (147kB)
[thumbnail of Bibliography] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (210kB)
[thumbnail of Appendices] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (726kB)
[thumbnail of Publication-Agreement] Text (Publication-Agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (1MB)

Abstract

Based on previous researches, colour might be applied to increase the acceptance of the Cajuputs candy. Therefore the aim of this research was to determine the preferrable colour by optimization concentration of the colorings. Green colour was selected as the most preferable colour through survey screening and paired preference test. The green colour was imparted into the optimization through complementaries of two colours which are blue (Brilliant Blue FCF) and yellow (Tartazine). The optimization was done using Response Surface Methodology with restrictions for the composition were 1 - 25 ppm Brilliant Blue FCF and 1 - 25 ppm Tartazine. The optimum concentration of both Brilliant Blue FCF and Tartazine were 7.98 ppm and 13 ppm respectively. The optimized formula and the original formula of the non-sucrose Cajuputs candy showed an increase in the parameters of colour and aroma acceptance based on product comparison. The results of the consumer acceptance test showed a significant increase in colour acceptance (5.34 out of 7) when compared with the original formula (4.56 out of 7) and two commercial products (5.1 out of 7 and 4.8 out of 7) respectively.
Item Type: Thesis (Bachelor)
Creators:
Creators
NIM
Email
ORCID
Muliate, Nicholas Adams
UNSPECIFIED
UNSPECIFIED
UNSPECIFIED
Contributors:
Contribution
Contributors
NIDN/NIDK
Email
Thesis advisor
Wijaya, Hanny
UNSPECIFIED
UNSPECIFIED
Thesis advisor
Yakhin, Lisa Amanda
UNSPECIFIED
UNSPECIFIED
Additional Information: SK 34-11 MUL i
Uncontrolled Keywords: “cajuputs candy” ; colour ; acceptance ; optimization
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 08:03
Last Modified: 28 Sep 2021 04:20
URI: http://repository.uph.edu/id/eprint/1836

Actions (login required)

View Item
View Item