PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY BUAH TOMI-TOMI (Flacourtia inermis, Roxb)

Jelly candy has a high sugar content and low nutritional value, but it is consumed in large quantities, particularly among children, which harmful to their health. To make jelly that meets quality standards acceptable, different types of fruit juice will use amounts sugar. The goal this study was find the optimal concentration for producing high-quality tomi-tomi candy. This employed completely randomized design (CRD) with three levels were replicated times, namely 50%, 100%, 150%. results showed affected chemical characteristics total sugar, vitamin C content, moisture candy, only color from organoleptic assessment by concentration. 150% right making 61.51% 26.23 mg/100g C, 17.48% water content. considered have red color, taste, flavor, chewy texture. It preferred its aroma, somewhat gumminess.