The Effect Of Addition Propolis On The Quality Of Milk Jelly Candy Reviewed From A Complete Proximate Faradisa Zul Alfi Husna1) Dedes Amertaningtyas2) Khothibul Umam Al Awwaly2) Herly Evanuarini2) Firman Jaya2) Aris Sri Widati2) Agus Susilo2)
1)Student Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
2)Lecturer Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia
Abstract
The purpose of this study was to determine the characteristics of milk jelly candy with the addition of propolis based on complete proximate. This study used a completely randomized design (CRD) with 5 treatments and 5 replications. Data analysis used the ANOVA test and DNMRT follow-up test. The treatments in this study were the levels of propolis addition P0 (0%), P1 (0.3%), P2 (0.5%), P3 (1%), and P4 (1.5%). The parameters tested included protein content, fat content, water content, ash content and carbohydrate content. The addition of propolis at various concentrations significantly affected (P<0.01) the protein (17.51-18.48%), fat content (0.12-0.38%), water content (37.67 - 49.5%), ash content (0.75-0.83%), and carbohydrate content (31.14-43.09%).
