Astuti, Sussi and Zulferiyenni, Zulferiyenni and Yuningsih, Ni Nyoman (2015) PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI. Jurnal Teknologi & Industri Hasil Pertanian, 20 (1). pp. 25-37. ISSN ISSN 1410-3044 (Print) and ISSN 2302-4399 (Online)

Formulasi Sukrosa dan Sirup Glukosa -Permen Susu Kedelai.pdf

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The objective of this research was to study the effect formulation between sucrose and glucose syrup on chemical and sensory properties of soymilk candy. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of sucrose and glucose syrup consisted of six levels, i.e. 100:0 (F1); 90:10 (F2); 80:20 (F3); 70:30 (F4); 60:40 (F5) and 50 : 50 (F6). The data were analyzed by using ANOVA and were tested with LSD test at 5% level of significant. The results showed that the ratio of sucrose and glucose syrup significantly affected the chemical properties (moisture content, ash content and reducing sugar content) and sensory (color, odor, taste, texture, and overall acceptance) of soymilk candy. The best formulation was found on soymilk candy produced from 60% sucrose and 40% glucose syrup (F5) with the color score of 2,49 (yellow-brown), odor score of 2,34 (rather specific soymilk), taste score of 3,12 (rather sweet), texture score of 3,24 (rather soft), and the overall acceptance score at 3,05 (like). The best soymilk candy has moisture content of 8,21%, ash content of 1,38% and reducing sugar content of 8,18%. Keywords : sucrose, glucose syrup, soymilk candy

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: DR SUSSI ASTUTI
Date Deposited: 14 Aug 2017 06:37
Last Modified: 14 Aug 2017 06:37

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