ABSTRAK TRY WAHYUNI : Pengaruh Perbandingan Sari Buah Markisa dengan Pepaya dan Konsentrasi Gula Terhadap Mutu

Permen (Hard Candy), dibimbing oleh Linda Masniary Lubis dan Sentosa Ginting. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari markisa dengan pepaya dan konsentrasi gula terhadap mutu permen (hard candy). Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni perbandingan sari buah markisa dengan pepaya (T) : (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) dan konsentrasi gula (M) : (40%, 50%, 60%, 70%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, uji organoleptik (warna, aroma, rasa, dan tekstur). Perbandingan sari buah markisa dengan pepaya memberi pengaruh berbeda nyata terhadap kadar air, berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, total padatan terlarut, uji organoleptik (warna, aroma, rasa, dan tekstur). Konsentrasi gula memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, uji organoleptik (warna, aroma, rasa dan tekstur). Interaksi perbandingan sari buah markisa dengan pepaya dan konsentrasi gula memberi pengaruh berbeda tidak nyata tehadap kadar air, kadar vitamin C, total asam, total padatan terlarut, uji organoleptik (warna, aroma, rasa, dan tekstur) dan memberi pengaruh berbeda sangat nyata terhadap kadar abu. Perbandingan

sari buah markisa dengan pepaya 80% : 20% dan konsentrasi gula 40% memberikan pengaruh yang terbaik untuk mutu permen (hard candy). Kata kunci : Permen, perbandingan sari buah markisa dengan pepaya, konsentrasi gula.

ABSTRACT TRY WAHYUNI : The effect of passion fruit ratio with papaya and sugar concentration to quality of hard candy, supervised by Linda Masniary Lubis and Sentosa Ginting. The purpose of this study was to determine the effect of passion fruit ratio with papaya and sugar concentration of the quality of hard candy. Method of this study was randomized complete design with two factors, ratio of passion fruit and papaya (T) (50% : 50%, 60% : 40%, 70% : 30%, 80% : 20%) and sugar concentration (M) (40%, 50%, 60%, 70%). The analyzed parameters include moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture). The ratio of passion fruit and papaya gave a significant different effect on moisture content and gave significant different effect on ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture). The sugar concentration gave a significant different effect on moisture content, ash content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture). The interaction of the passion fruit ratio with papaya and sugar concentration had no significant different effect on moisture content, ascorbic acid content, total acid, total soluble solid, sensory test (color, flavor, taste and texture) but gave a significant different effect on ash content. The best composition which gave the best effect on hard candy is 80% : 20% of passion fruit ratio with papaya and 40% of sugar concentration. Keyword : Hard candy, ratio of passion fruit with papaya, sugar concentration.