![]() Pembuatan gula invert dilakukan dengan penambahan asam sitrat pada suhu 80 0 C saat pemanasan larutan gula sukrosa hingga mencapai 100 0 C. Tujuan dari penelitian ini adalah mengevaluasi pengaruh asam sitrat, tingkat pemanasan dan konsentrasi gula pasir pada gula invert yang dianalisa secara fisikokimia, menganalisis sifat fisikokimia dan sensori manisan rosella merah kering dari pemakaian gula invert. ![]() Rosella ( Hibiscus sabdariffa) merupakan bahan pangan yang potensial digunakan sebagai manisan karena mengandung nilai fungsional yaitu kandungan antioksidan. Gula invert digunakan dalam meningkatkan kualitas sensori dan umur simpan pada manisan. ![]() Gula invert biasanya dapat ditemukan secara alami dalam madu. ![]() After application on syrup, invert sugar with 200% sugar concentration, 1% citric acid concentration and medium heat grade give the best effect observe from sugar content (77,38%), water mouisture(20,28%), viscosity (7,17dpas), color (L=24,93 a=20,92 b=7,18) and hedonic rating sensory. The result show that invert sugar E with 300% sugar concentration, 1% citric acid concentration and medium heat grade is the best invert sugar in terms of sugar content (78,03%), water content (20,26%) and color (L=24,20 a=-0,10 b=0,56). To make invert sugar, sugar heat till 80 0 C and add 1 % citric acid then heat till 100 0 C. This research objective is to know effect of citric acid concentration, sugar concentration and heat grade which examine in sugar content, water moisture and colour of invert sugar and to know effect of using invert sugar on rosella syrup which examine in sugar content, water moisture, viscosity, color and sensory. Invert sugar is granulated sugar (sucrose) is that heated and additional citric acid, with the result that sucrose will inverted into fructose and glucose. Generally only applied to food products in the form of tea besides rosella can also be used as raw material in the manufacture of syrup. Rosella ( Hibiscus sabdariffa) is a potential product with high functional value. ![]()
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January 2023
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