Muliate, Nicholas Adams (2015) Improving of fruity non sucrose cajuputs candy acceptance by colour addition. Bachelor thesis, Universitas Pelita Harapan.
![Title [thumbnail of Title]](http://repository.uph.edu/style/images/fileicons/text.png)
Title.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (1MB)
![Abstract [thumbnail of Abstract]](http://repository.uph.edu/style/images/fileicons/text.png)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (140kB)
![ToC [thumbnail of ToC]](http://repository.uph.edu/style/images/fileicons/text.png)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (333kB)
![Chapter 1 [thumbnail of Chapter 1]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (154kB)
![Chapter 2 [thumbnail of Chapter 2]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (209kB)
![Chapter 3 [thumbnail of Chapter 3]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (177kB)
![Chapter 4 [thumbnail of Chapter 4]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (546kB)
![Chapter 5 [thumbnail of Chapter 5]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (147kB)
![Bibliography [thumbnail of Bibliography]](http://repository.uph.edu/style/images/fileicons/text.png)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (210kB)
![Appendices [thumbnail of Appendices]](http://repository.uph.edu/style/images/fileicons/text.png)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.
Download (726kB)
![Publication-Agreement [thumbnail of Publication-Agreement]](http://repository.uph.edu/style/images/fileicons/text.png)
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 |