Hard Candy dengan Flavor dari Minyak Pala

 Hard Candy dengan Flavor dari Minyak Pala

Amos, Wahyu Purwanto
Pusat Pengkajian Penerapan Teknologi Agroindustri
Lt. 17 Gd. II BPPT Jl. MH. Thamrin 8 Jakarta Pusat 

Abstract

Hard Candies produced in this research had water content in a range 2.31 to 3.72 percent, ash content 0.04 to 0.12 percent, hardness 8.50 to 27.08 kg/mm, reduced sugar 6.73 to 18.85 percent and sucrose content 43.32 to 81.24 percent. The hard candy with a sucrose to glucose syrup ratio of 75:25, added with nutmeg oil 1.5 percent had a water content of up to 2.44 percent, ash 0.07 percent, hardness 27.08 Kg/mm, reduced sugar 7.68 percent, sucrose 79.12 percent. It was the most favorable candy in term of flavor, color, taste and hardness.

Desain Paket Peralatan Unit Produksi Sari Buah, Bubur dan Bubuk dari Buah Mengkudu

Desain Paket Peralatan Unit Produksi Sari Buah, Bubur dan Bubuk dari Buah Mengkudu

Eriawan Rismana, Imam Paryanto
Pusat Pengkajian dan Penerapan Teknologi Farmasi dan Medika – BPP Teknologi

Abstract

Processing noni fruit to yield products such as noni juice, pulp and powder has been one of the efforts for exploiting natural resources for pharmacy and health purposes. These product had become trend in the beginning of year 2000. Up to now, from tthe noni fruits many products have been produced namely noni juice, capsul, tablet as well as powder for cosmetics. In order to supply the raw materials and products, therefore, unit production equipment has been developed and designed to produce not only the noni juice, but also noni pulp and powder