Pengaruh Penambahan Kencur (Kaempferia galanga L.) Terhadap Karakteristik Kimia Dan Sensori Hard Candy Beras Kencur
نویسندگان
چکیده

 This study was aimed to determining the effect of adding galangal on characteristics beras kencur hard candy and get right amount produce best candy.This used a completely randomized design (CRD), with addition treatment which consisted 5 levels (10%; 20%; 30%, 40%; 50%). The repeated 3 times obtain 15 experimental units. data were analyzed by analysis variance if had significant effect, then followed Duncan’s Multiple Range Test (DMRT). result showed, in antioxidant activity IC50, flavor taste (scoring).Addition concentration 50% produced characteristic criteria: water content 1.79%, ash 0.52%, total sugar 4.46%, reducing 3.05%, sucrose 1.35%, IC50 9383.62 ppm.Sensory properties obtained are color, texture, odor, taste, overall acceptance is slightly liked. As well as sharp odor galangal.
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ژورنال
عنوان ژورنال: ITEPA : Jurnal Ilmu dan Teknologi Pangan
سال: 2022
ISSN: ['2527-8010']
DOI: https://doi.org/10.24843/itepa.2022.v11.i01.p03