?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONSENTRASI+GELATIN+TERHADAP+SIFAT+KIMIA+DAN+SIFAT+SENSORI+PERMEN+JELLY+JAMUR+TIRAM+PUTIH+(Pleurotus+ostreatus)&rft.creator=Dwi+Ardiansyah%2C+1214051028&rft.subject=Pertanian+(+Umum+)&rft.description=ABSTRAK%0D%0APENGARUH+KONSENTRASI+GELATIN+TERHADAP+SIFAT+KIMIA+DAN%0D%0ASIFAT+SENSORI+PERMEN+JELLY+JAMUR+TIRAM+PUTIH+(Pleurotus%0D%0Aostreatus)%0D%0Aoleh%0D%0ADWI+ARDIANSYAH%0D%0APenelitian+bertujuan+untuk+menentukan+konsentrasi+gelatin+yang+menghasilkan%0D%0Apermen+jelly+jamur+tiram+putih+dengan+sifat+kimia+dan+sifat+sensori+sesuai+standar%0D%0Amutu+SNI+3547.2-2008.+Penelitian+disusun+dalam+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+dengan+faktor+tunggal+yaitu+konsentrasi+gelatin+pada+6+taraf+5%25%2C%0D%0A10%25%2C+15%25%2C+20%25%2C+25%25%2C+dan+30%25+dengan+4+kali+ulangan.+Data+dianalisis+sidik%0D%0Aragam+dan+uji+lanjut+dengan+Beda+Nyata+Terkecil+(BNT)+pada+taraf+5%25.+Hasil%0D%0Apenelitian+menunjukkan+bahwa+perlakuan+terbaik+adalah+konsentrasi+gelatin+20%25%0D%0Ayang+menghasilkan+flavor+permen+jelly+jamur+tiram+putih+dengan+skor+2%2C98+(agak%0D%0Akhas+jamur+tiram+putih)%2C+kekenyalan+dengan+skor+3%2C89+(kenyal)%2C+warna+dengan%0D%0Askor+3%2C71+(suka)%2C+penerimaan+keseluruhan+dengan+skor+3%2C83+(suka)%2C+kadar+air%0D%0Asebesar+18%2C27%25+(bb)%2C+kadar+abu+sebesar+0%2C25%25+(bb)%2C+kadar+gula+reduksi+sebesar%0D%0A0%2C28%25+(bb)%2C+dan+kadar+sukrosa+sebesar+51%2C33%25+(bb)+yang+sesuai+dengan+SNI%0D%0A3547.2-2008.%0D%0AKata+kunci+%3A+gelatin%2C+jamur+tiram+putih%2C+permen+jelly%0D%0A%0D%0AABSTRACT%0D%0ATHE+EFFECT+OF+GELATIN+CONCENTRATION+ON+CHEMICAL+AND%0D%0ASENSORY+CHARACTERISTIC+OF+WHITE+OYSTER+MUSHROOM%0D%0AJELLY+CANDY+(Pleurotus+ostreatus)%0D%0Aoleh%0D%0ADWI+ARDIANSYAH%0D%0AThe+purpose+of+the+research+to+determine+the+concertration+of+gelatin+that+produce%0D%0Awhite+oyster+mushroom+jelly+candy+which+appropriate+with+the+chemical+and%0D%0Asensory+characteristic+of+standard+ISO+3547.2-2008.+The+research+arranged+in+a%0D%0AComplete+Randomized+Block+Design+(CRBD)+by+a+single+factor+that+is+gelatin%0D%0Aconcertration+on+six+grade+of+5%25%2C+10%25%2C+15%25%2C+20%25%2C+25%25%2C+and+30%25+with+four%0D%0Arepetition.+Data+analysis+of+variance+and+a+further+test+with+the+Least+Significant%0D%0ADifference+(LSD)+at+5%25+level.+The+results+showed+that+the+best+treatment+was%0D%0Afound+in+20%25+of+gelatin+concentration+that+produces+flavor+white+oyster%0D%0Amushroom+jelly+candy+with+score+of+2.98+(rather+typical+white+oyster+mushroom)%2C%0D%0Aelasticity+with+a+score+of+3.89+(chewy)%2C+color+with+score+of+3.71+(like)%2C+the+overall%0D%0Aacceptance+with+score+of+3.83+(like)%2C+the+water+content+of+18.27%25+(bb)%2C+ash+content%0D%0Aof+0.25%25+(bb)%2C+reduced+sugar+levels+by+0.28%25+(bb)%2C+and+sucrose+levels+amounted%0D%0Ato+51.33%25+(b)+which+appropriate+with+ISO+3547.2-2008.%0D%0AKeywords%3A+gelatin%2C+jelly+candy%2C+white+oyster+mushroom&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2017-05-03&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F26721%2F18%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F26721%2F19%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F26721%2F20%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Dwi+Ardiansyah%2C+1214051028++(2017)+PENGARUH+KONSENTRASI+GELATIN+TERHADAP+SIFAT+KIMIA+DAN+SIFAT+SENSORI+PERMEN+JELLY+JAMUR+TIRAM+PUTIH+(Pleurotus+ostreatus).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F26721%2F