Karya kompetensi profesi pengembangan kulit buah mangga, semangka, dan jeruk menjadi permen gummy

Saputro, Jonatan Edward (2025) Karya kompetensi profesi pengembangan kulit buah mangga, semangka, dan jeruk menjadi permen gummy. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Penelitian ini bertujuan untuk mengembangkan kulit buah mangga, semangka, dan jeruk menjadi permen gummy sebagai solusi untuk mengolah kembali kulit buah yang pada umumnya dibuang menjadi produk yang dapat memiliki nilai ekonomi. Penelitian ini berfokus pada proses pembuatan permen gummy yang terbuat dengan limbah kulit buah, dengan mengurangi zat pengawet dan juga pewarna makanan dalam permen gummy. Metode penelitian berlangsung dalam tiga tahap uji coba, dimulai dari pencampuran bahan-bahan dan pengujian organoleptik untuk menilai rasa, tekstur, dan warna produk akhir. Pengujian dilakukan oleh 3 orang panelis ahli dan 30 orang panelis non-ahli melalui kuesioner. Hasil penelitian menunjukkan bahwa permen gummy yang dihasilkan adalah permen gummy yang terbuat dari kulit buah mangga, kulit buah semangka dan kulit buah jeruk yang memiliki rasa yang sesuai dengan buah aslinya, dengan tingkat kemanisan yang seimbang dan tekstur yang kenyal. Penelitian ini berkontribusi terhadap pengolahan limbah buah dan memberikan alternatif baru untuk produk olahan makanan yang lebih ramah lingkungan. Serta memaksimalkan peggunaan dari buah dengan memanfaatkan kulitnya juga. / This research aims to develop mango, watermelon, and orange peels into gummy candies as a solution to reduce fruit waste by utilizing fruit peels that are typically discarded. The study focuses on creating a healthier gummy candy by reducing preservatives and food coloring. The research process consists of three stages of trials, starting with the mixing of ingredients and organoleptic testing to evaluate the taste, texture, and color of the final product. The evaluation was done with 3 expert panelists and 30 non-expert panelists. The results of this research produced gummy candies made from mango, watermelon, and orange fruit peel whose flavor matches that of the original fruit, with a balanced sweetness level and a chewy texture. This research contributes to fruit waste processing and offers a new alternative for more environmentally friendly food products.
Item Type: Thesis (Bachelor)
Creators:
Creators
NIM
Email
ORCID
Saputro, Jonatan Edward
NIM01541210064
jonatanedwards8@gmail.com
UNSPECIFIED
Contributors:
Contribution
Contributors
NIDN/NIDK
Email
Thesis advisor
Kristiana, Yustisia
NIDN0301087602
yustisia.kristiana@uph.edu
Thesis advisor
Baskoro, Dhama Gustiar
NIDN0319087205
dhama.gustiar@uph.edu
Uncontrolled Keywords: permen gummy; kulit buah mangga; kulit buah semangka; kulit buah jeruk; organoleptik; fruit peel gummy; mango fruit peel; watermelon fruit peel; orange fruit peel; organoleptic.
Subjects: T Technology > TX Home economics > TX 901-953 Hospitality Industry
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Depositing User: Stefanus Tanjung
Date Deposited: 30 Apr 2025 09:07
Last Modified: 05 May 2025 09:25
URI: http://repository.uph.edu/id/eprint/68272

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