?url_ver=Z39.88-2004&rft_id=2114231040&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+TEPUNG+PEGAGAN+(Centella+asiatica)%0D%0ADENGAN+KONSENTRASI+YANG+BERBEDA+TERHADAP+SIFAT%0D%0ASENSORI+DAN+KIMIA+PERMEN+KERAS+(Hard+candy)&rft.creator=ANGGUN%2C+APRIYANTI+&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Candy+was+a+type+of+food+product+categorized+under+confectionery+and+was%0D%0Acommonly+produced+using+sugar+as+the+main+ingredient.+The+addition+of+gotu+kola%0D%0A(Centella+asiatica)+leaf+flour+affected+the+sensory+properties+of+hard+candy%2C+making%0D%0Ait+necessary+to+determine+the+appropriate+concentration+to+produce+hard+candy%0D%0Apreferred+by+consumers.+This+study+aimed+to+analyze+the+effect+of+gotu+kola+flour%0D%0Aconcentration+on+the+characteristics+and+sensory+properties+of+hard+candy%2C+and+to%0D%0Aidentify+the+concentration+that+produced+hard+candy+with+the+best+chemical+and%0D%0Asensory+characteristics.+The+research+was+designed+using+a+Completely+Randomized%0D%0ABlock+Design+(CRBD)+with+a+single+factor%3A+the+addition+of+gotu+kola+flour+at+six%0D%0Alevels+(0+g%2C+1+g%2C+1.5+g%2C+2+g%2C+2.5+g%2C+and+3+g)%2C+each+repeated+four+times.+The+collected%0D%0Adata+were+analyzed+using+the+Least+Significant+Difference+(LSD)+test+at+the+5%25%0D%0Asignificance+level.+The+results+showed+that+the+addition+of+gotu+kola+flour+did+not%0D%0Ahave+a+significant+effect+on+texture%2C+but+significantly+affected+moisture+content%2C+ash%0D%0Acontent%2C+and+sensory+attributes+including+aroma%2C+color%2C+and+taste.+The+best%0D%0Aconcentration+of+gotu+kola+flour+was+1%25%2C+which+resulted+in+a+moisture+content+of%0D%0A1.16%25%2C+ash+content+of+112%25+in+accordance+with+SNI+3547-1-2008%2C+aroma+score+of%0D%0A4.23+(not+musty)%2C+color+score+of+4.21+(green)%2C+taste+score+of+4.16+(sweet)%2C+and+overall%0D%0Aacceptance+score+of+4.16+(liked).%0D%0AKeywords%3A+Gotu+kola+flour%2C+hard+candy%2C+sensory.%0D%0A%0D%0APermen+merupakan+jenis+produk+makanan+yang+termasuk+dalam+kategori+gula-gula%0D%0Adan+biasanya+dibuat+menggunakan+gula+sebagai+bahan+utamanya.+Penambahan%0D%0Atepung+daun+pegegan+berpengaruh+terhadap+sifat+sensori+permen+keras+sehingga%0D%0Adiperlukan+konsentrasi+yang+tepat+agar+mendapatkan+permen+keras+yang+disukai%0D%0Aoleh+konsumen.+Tujuan+penelitian+ini+yaitu+mengetahui+pengaruh+konsentrasi%0D%0Atepung+pegagan+terhadap+karakteristik+dan+sifat+sensori+permen+keras%2C+menentukan%0D%0Akonsentrasi+tepung+pegagan+yang+menghasilkan+permen+keras+dengan+karakteristik%0D%0Akimia+dan+sensori+yang+terbaik.+Penelitian+ini+disusun+dalam+Rancangan+Acak%0D%0AKelompok+Lengkap+(RAKL)+dengan+satu+faktor+yaitu+penambahan+tepung+pegagan%0D%0Adengan+enam+taraf+0+g%2C+1+g%2C+1%2C5+g%2C+2+g%2C+2%2C5+g%2C+dan+3+g+dengan+4+kali+pengulangan.%0D%0AData+yang+diperoleh+dianalisis+menggunakan+uji+BNT+taraf+5%25.+Hasil+penelitian%0D%0Amenunjukkan+bahwa+penambahan+tepung+pegagan+tidak+berpengaruh+nyata%0D%0Aterhadap+tekstur+tetapi+berpengaruh+terhadap+kadar+air%2C+kadar+abu+dan+sifat+sensori%0D%0Apermen+keras+meliputi+aroma%2C+warna+dan+rasa.+Konsentrasi+tepung+pegagan+terbaik%0D%0Ayaitu+1%25+yang+menghasilkan+kadar+air+sebesar+1%2C16%25%2C+kadar+abu+110%25+sesuai%0D%0Adengan+SNI+3547-1-2008%2C+skor+aroma+4%2C23+(tidak+langu)%2C+warna+4%2C21+(+hijau)%2C+rasa%0D%0A4%2C16+(manis)+dan+penerimaan+keseluruhan+4%2C16+(suka).%0D%0AKata+kunci%3A+Permen+keras%2C+sensori%2C+tepung+pegagan.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-05-22&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88407%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88407%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88407%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++ANGGUN%2C+APRIYANTI+++(2025)+PENGARUH+PENAMBAHAN+TEPUNG+PEGAGAN+(Centella+asiatica)+DENGAN+KONSENTRASI+YANG+BERBEDA+TERHADAP+SIFAT+SENSORI+DAN+KIMIA+PERMEN+KERAS+(Hard+candy).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F88407%2F