Yatpriningsih, Dwi (2016) PEMBUATAN PERMEN JELLY DENGAN PENAMBAHAN EKSTRAK DAUN KEMANGI. Diploma thesis, Politeknik NSC Surabaya.
|
Text
1 Halaman Awal.pdf Download (106kB) | Preview |
|
|
Text
2 Daftar Isi.pdf Download (88kB) | Preview |
|
|
Text
3 Asbtrak.pdf Download (86kB) | Preview |
|
|
Text
4 Bab I.pdf Download (153kB) | Preview |
|
|
Text
5 Bab II.pdf Download (595kB) | Preview |
|
|
Text
6 Bab III.pdf Download (237kB) | Preview |
|
|
Text
7 Bab IV.pdf Download (6kB) | Preview |
|
|
Text
8 Daftar Pustaka.pdf Download (6kB) | Preview |
Abstract
Basil ( Ocimum sanctum ) is one of the plants that are found in Indonesia and the largest bacillus species worldwide. Among the genus Ocimum, basil is one of the species of interest because the smell and taste. These herbs are used by Asians as medicines and food ingredients. The sweets are foods that are favored by children and even adults. Now this much candy circulating in the community, namely jelly. However, most of the market is only concerned with jelly candies taste and appearance without importance in terms of health.
The purpose of this study is to investigate ways of making jelly with the addition of basil leaf extract. The treatment in this study, namely the addition of basil leaf extract 14gr, 21gr and 28gr. Jelly candy made in a way: first dry seaweed is washed with water. Then soaked for 1 day with fresh water, washed and blended. The next step is filtering using a kitchen sieve. The resulting filtrate was heated, after a dull added other ingredients are: fructose, sugar, citric acid, stirring until thickened. Then add the gelatin that has been in the team. After boiling add the juice of basil leaves were first taken in the pestle and filtered juice. The dough is molded and after cooling for 1 hour and then cooling at 5°C and passed the last candy coated with powdered sugar and cornstarch roasted.
Based on the preference level of the selected respondents X1 product ( addition of basil extract 14 gr ) with acceptance preference level is like. X1 jelly candy product with acceptance criteria for color is greenish brown , was quite flavorful basil aroma , flavor is less sweet , resilience is chewy , the texture is smooth and fibrous .
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Jelly candy, Basil (ocimum sanctum) |
| Subjects: | H Social Sciences > H Social Sciences (General) H Social Sciences > HY Hospitality & Tourism |
| Divisions: | Hospitality |
| Depositing User: | Mr Dedy Eka Prasetya |
| Date Deposited: | 30 Dec 2017 03:43 |
| Last Modified: | 29 Mar 2018 12:50 |
| URI: | http://repository.nscpolteksby.ac.id/id/eprint/117 |
Actions (login required)
 |
View Item |
