Uji Konsentrasi Sukrosa dan Sirup Glukosa Terhadap Mutu Permen Keras dari Sari Jagung dengan Metode Oven Pan

Rahmiyati Kasim, Yoyanda Bait, Suryani Une

Abstracts: The aim of this research was to get the sucrose comparison and glucose syrup that were best in the production of hard candy from corn with the Oven Pan method so as to produce hard candy that had a quality in accordance with the Standard of Nasional Indonesia (SNI) and was liked by the panellist. This research used the random trial plan complete (RAL) with three test times. The sucrose comparison and glucose syrup consisted of the comparison 70: 30 (A), 60: 40 (B), 50: 50 (C), 40: 60 (D) and 30: 70 (E). The production of hard candy was carried out by using the method open the pan. Hard candy was produced in this research had the level of water between 0.72 to 4.22 percent, the level of pereduction sugar between 9.20 to 21.41 percent, as well as the level of sucrose between 43.95 to 94.04 percent. The best treatment composition was based on the chemical analysis and the test organoleptik was with the sucrose comparison and glucose syrup 50: 50.
Keywords : management, extention, environmentally

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