Pengaruh Penambahan Sari Buah Cermai (Phyllanthus Acidus) Terhadap Mutu Sensori Permen Jeli

Abstract

This study aims to determine the sensory quality of jelly candy with the addition of 20%, 40%, and 60% cermai juice. This research began in January 2022 at the Processing Laboratory of the Universitas Negeri Jakarta of Jakarta Culinary Art Education Study Program. This research uses the experimental method. The sample in this study was jelly candy with the addition of 20%, 40% and 60% cermai juice. Data collection in this study used hedonic quality test, where 45 moderately trained panelists assessed all aspects of the sensory quality of cermai juice jelly candy samples. Based on the results of statistical hypothesis testing, there was a significant effect on the aspects of cermai aroma, sweetness, cermai flavor, and sour taste which was then continued with the Tuckey test. Hedonic quality test and tuckey test showed that jelly candy with 60% cermai juice addition had the best sensory quality in the aspects of gumminess, sweetness, cermai flavor, and cermai aroma.