122,322 research outputs found
Interactive Experience, Art and Evaluation
No full textWith contributions from artists, scientists, curators, entrepreneurs and designers engaged in the creative arts, this book is an invaluable resource for both researchers and practitioners, working in this emerging field
Interactive Experience, Art and Evaluation
No full textWith contributions from artists, scientists, curators, entrepreneurs and designers engaged in the creative arts, this book is an invaluable resource for both researchers and practitioners, working in this emerging field
Salt Lake Candy Company
No full textImage shows several buildings lining a Salt Lake City street. A horse-drawn vehicle waits in front of the candy company.Signs in the image say, "Salt Lake Candy Co.," "Sweet Candy Co., Wholesale Only," "Russel L. Tracy, Loans," "Daily Reporter Co.," "The Aetna , The Fire Association," "Caine & Hooper Co.," and "Fred W. Meakin, Dentist.
Development of Roselle (Hibiscus sabdariffa L.) Calyx Jelly Candy
No full textJelly candy is syrup-phase, non-crystalline candy made using sugar, corn syrup and gelling agents such as gelatin, natural gums, pectin or starch. Roselle (Hibiscus sabdariffa L.) has red edible calyx that is the potential to be used as a natural colorant for jelly candy as it contains anthocyanins. The objective of this research was to determine the effect of different concentrations of dried roselle calyx and sucrose on the characteristics of roselle calyx jelly candy developed. The concentrations of sucrose used were 63.56%, 70.62%, 77.68% and 84.75%. The concentrations of dried roselle calyx used were 6.67%, 10.00%, 13.33% and 16.67%. Sensory analysis was done with 70 untrained panelists to analyze physical characteristics and preferences toward the jelly candies. Results of hedonic tests indicated that the best-formulated jelly candy according to aroma, texture, color and taste was made using 16.67% of dried roselle calyx and 63.56% of sucrose. The best-formulated jelly candy contains 19.52% of moisture, 0.03% of ash, 8.24% of protein, 1.72% of fat and 70.49% of carbohydrates. The selected jelly candy contains 14.23±0.23 mg 100g-1 of anthocyanin and an antioxidant capacity (IC50)value of 16863.8346 μg ml-1. This research shows the potential use of roselle calyx as a natural colorant in jelly candy manufacturing and can be consumed as a healthier option for sweet treats
PEMANFAATAN JAMBU BIJI (Psidium guajava L.) PADA PEMBUATAN HARD CANDY
No full textABSTRAK Wati, Endang, S. 2015. Pemanfaatan Jambu Biji (Psidium guajava L.) Pada Pembuatan Hard Candy. Tugas Akhir. Program Studi D3 Tata Boga Fakultas Teknik Universitas Negeri Malang. Pembimbing: (I) Dr. Dra. Mazarina Devi, M.Si., (II) Laili Hidayati, S.Pd., M.Si. Kata Kunci: Jambu Biji Merah, Hard Candy Tujuan penelitian ini adalah untuk mendapatkan formulasi hard candy jambu biji yang tepat, mengetahui tingkat kesukaan panelis terhadap warna, rasa dan tekstur hard candy jambu biji.Uji coba pembuatan hard candy jambu biji merah dilakukan sebanyak 2 kali. Uji coba pertama menggunakan 17 cc ekstrak jambu biji merah, 60 gram gula pasir (sukrosa), dan suhu 140°C dengan hasil hard candy sangat manis, rasa jambu biji merah kurang terasa dan tekstur hard candy kurang keras. Uji coba kedua dilakukan dengan menambahkan ekstrak jambu biji menjadi 35 cc, dan mengurangi kadar gula menjadi 50 gram, dengan diberikan penambahan sari jeruk nipis, dan suhu dinaikkan menjadi 145°C, dengan hasil rasa hard candy dominan jambu biji, warna merah agak tua, dan tekstur keras dan mengkilap (glossy). Panelis yang digunakan terdiri dari 25 panelis agak terlatih yaitu mahasiswa S1 Tata Boga 2012 dan D3 Tata Boga 2013 dengan 2 kali penggulangan. Uji coba dilakukan dengan cara memberikan sampel produk yang kemudian dilanjutkan pengisian lembar uji kesukaan.Formulasi yang tepat untuk hard candy jambu biji merah adalah formulasi kedua. Hasil dari uji tingkat kesukaan adalah sebanyak 74% panelis menyatakan agak suka dengan rasa hard candy jambu biji, 48% panelis menyatakan agak suka terhadap warna hard candy jambu biji, dan 60% panelis menyatakan agak suka terhadap tekstur hard candy jambu biji. ABSTRACT Wati, Endang, S. 2015. The Utilization of guava on the Making Process of Hard Candy. Final Project. Culinary Study Program, Faculty of Engineering, Universitas Negeri Malang. Advisor: (I) Dr. Dra. Mazarina Devi, M.Si, (II) Laili Hidayati, S.Pd., M.Si. Key words: guava, Hard Candy The purpose of this study was to obtain an appropriate formulation on making guava hard candy , determine the level of panelist color preferences, flavour and the texture of guava hard candy. The trial producing of red guava hard candy is arranged twice. The first trial using a 17 cc extract of red guava, 60 grams of sugar (sucrose), and a temperature of 140°C results the hard candy is very sweet, red guava flavor is tasteless and less hard texture of hard candy. The second test is conducted by adding the extract of guava to 35 cc, and reducing sugar levels to 50 grams, with the extra ingredient of lime juice, and the temperature was raised to 145°C, with the result dominant flavor of guava on hard candy, a bit dark red in color, and hard and shiny textures (glossy). The panelists were 25 low-trained panelists of students S1 2012 and Catering students D3 2013 with 2 repeating tests. The test is conducted by providing product samples and then continued by fulfilling a preference test sheet. Appropriate formulation for red guava hard candy is the second formulation. Result of preference testing level is 74% of panelists expressed a bit like the taste of guava hard candy, 48% of panelists expressed a bit like to color of guava hard candy, and 60% of the panelists expressed a bit like the texture of guava hard candy
PEMANFAATAN JAMBU BIJI (Psidium Guajava L.) PADA PEMBUATAN HARD CANDY
No full textABSTRAK Wati, Endang, S. 2015. Pemanfaatan Jambu Biji (Psidium guajava L.) Pada Pembuatan Hard Candy. Tugas Akhir. Program Studi D3 Tata Boga Fakultas Teknik Universitas Negeri Malang. Pembimbing: (I) Dr. Dra. Mazarina Devi, M.Si., (II) Laili Hidayati, S.Pd., M.Si. Kata Kunci: Jambu Biji Merah, Hard Candy Tujuan penelitian ini adalah untuk mendapatkan formulasi hard candy jambu biji yang tepat, mengetahui tingkat kesukaan panelis terhadap warna, rasa dan tekstur hard candy jambu biji.Uji coba pembuatan hard candy jambu biji merah dilakukan sebanyak 2 kali. Uji coba pertama menggunakan 17 cc ekstrak jambu biji merah, 60 gram gula pasir (sukrosa), dan suhu 140°C dengan hasil hard candy sangat manis, rasa jambu biji merah kurang terasa dan tekstur hard candy kurang keras. Uji coba kedua dilakukan dengan menambahkan ekstrak jambu biji menjadi 35 cc, dan mengurangi kadar gula menjadi 50 gram, dengan diberikan penambahan sari jeruk nipis, dan suhu dinaikkan menjadi 145°C, dengan hasil rasa hard candy dominan jambu biji, warna merah agak tua, dan tekstur keras dan mengkilap (glossy). Panelis yang digunakan terdiri dari 25 panelis agak terlatih yaitu mahasiswa S1 Tata Boga 2012 dan D3 Tata Boga 2013 dengan 2 kali penggulangan. Uji coba dilakukan dengan cara memberikan sampel produk yang kemudian dilanjutkan pengisian lembar uji kesukaan Formulasi yang tepat untuk hard candy jambu biji merah adalah formulasi kedua. Hasil dari uji tingkat kesukaan adalah sebanyak 74% panelis menyatakan agak suka dengan rasa hard candy jambu biji, 48% panelis menyatakan agak suka terhadap warna hard candy jambu biji, dan 60% panelis menyatakan agak suka terhadap tekstur hard candy jambu biji. ABSTRACT Wati, Endang, S. 2015. The Utilization of guava on the Making Process of Hard Candy. Final Project. Culinary Study Program, Faculty of Engineering, Universitas Negeri Malang. Advisor: (I) Dr. Dra. Mazarina Devi, M.Si, (II) Laili Hidayati, S.Pd., M.Si. Key words: guava, Hard Candy The purpose of this study was to obtain an appropriate formulation on making guava hard candy , determine the level of panelist color preferences, flavour and the texture of guava hard candy. The trial producing of red guava hard candy is arranged twice. The first trial using a 17 cc extract of red guava, 60 grams of sugar (sucrose), and a temperature of 140°C results the hard candy is very sweet, red guava flavor is tasteless and less hard texture of hard candy. The second test is conducted by adding the extract of guava to 35 cc, and reducing sugar levels to 50 grams, with the extra ingredient of lime juice, and the temperature was raised to 145°C, with the result dominant flavor of guava on hard candy, a bit dark red in color, and hard and shiny textures (glossy). The panelists were 25 low-trained panelists of students S1 2012 and Catering students D3 2013 with 2 repeating tests. The test is conducted by providing product samples and then continued by fulfilling a preference test sheet. Appropriate formulation for red guava hard candy is the second formulation. Result of preference testing level is 74% of panelists expressed a bit like the taste of guava hard candy, 48% of panelists expressed a bit like to color of guava hard candy, and 60% of the panelists expressed a bit like the texture of guava hard candy
Stick Candy Machine.
No full textPatent for a machine for forming a batch of candy into stick candy in uniform sized pieces
Cotton candy, a medical wonder?
No full textThis article is about candy cotton, a product which we all enjoy due to its very sweet taste and which begins to gain popularity in the medical field as well. If you've ever been to a carnival, circus, amusement park, fair or any other type of large outdoor event with vendors selling a variety of trinkets, you've most likely had the chance to sample an odd delicious candy known as cotton candy also called candy floss. Cotton candy is one of those amazing foods that seem like magic until you know the secret
W. B. Riley and group portrait, circa 1947
No full textBlack-and-white photograph of six company representatives at the National Candy Wholesalers Association Convention and Exposition. Pictured from left to right: (top row) W. B. Riley, A. L. Gilyeart, Arvin N. Schaper, (bottom row) Harvey Thiele, and two unidentified people. The stamp on the back of the image reads, "PLEASE CREDIT "PICS CHICAGO," pics incorporated, photographers, DEARBORN 2-1062, 187 NORTH LASALLE STREET, CHICAGO I. ILLINOIS." The text on the reverse of the image reads, "9150-9.
The Candy Store
No full textFrom 1974-1986, a Bryant Candy Store was located on the main level of the Unistructure in the space across from the Admission Atrium now occupied by an expanded Faculty Suite A. In addition to candy bars, penny candy, and munchies, cigarettes could also be purchased here. In the fall of 1986 the store was moved to the newly opened Bryant Center, which was renovated and rededicated as the Michael E. \u2767 and Karen L. Fisher Student Center in 2013.https://digitalcommons.bryant.edu/hist_photos/1208/thumbnail.jp
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