Microstructure was observations of milk candy carried out using Scanning Electron Microscopy (SEM). Samples were observed samples that show the best treatment and the bad treatment by using the index of effectiveness. The microsture of the best and bad treatments milk candy were presented in Figure 1.
Figure 1. Microstructure of milk candy. (A) the best treatment and (B) the bad treatment. (1) magnification 1500x and (2) to 2000x magnification.
Figure 1 showed the spread protein matrix and fat globules in the best and bed treatments of milk candy. Figure 19 (A1) and (A2) showed the more compact and relatively evenly spread of protein matrix with the spread globules of fat evenly with uniforms size and shape. It also have different …show more content…
The absence of air cavities indicate low fat contained in candy and a smooth texture thought to be caused by a high water content contained in the bad treated milk candy super red dragon fruit. Khosrowshahi et al. (2006) states that the decrease in water levels are expected to bind to fat because the space left by the water will be filled by the fat globules of fat globules so that the spread more evenly. To find the content of elements contained in the best and bad treatments of milk candy was used SEM EDAX. The spectrum of trace elements was contained in the best and bad treatments of milk candy were showed in Figure 2 and 3. Quantitative value of elements was containned in the best and the bad treatments of milk candy was presented Table 3.
Based on Figure 2, Figure 3 and Table 3 showed the main content of the milk candy were C and O. Milk Candy with the best treatment has the highest C content of 51, 418% , 47,704% of O, Cl of 0, 220%, K of 0,376% and Ca of 0,281%, while in the bad treatments of milk candy was contained of O of 56,503%, C of 43, 087%, Cl of 0,147% and K of
Figure 1. Microstructure of milk candy. (A) the best treatment and (B) the bad treatment. (1) magnification 1500x and (2) to 2000x magnification.
Figure 1 showed the spread protein matrix and fat globules in the best and bed treatments of milk candy. Figure 19 (A1) and (A2) showed the more compact and relatively evenly spread of protein matrix with the spread globules of fat evenly with uniforms size and shape. It also have different …show more content…
The absence of air cavities indicate low fat contained in candy and a smooth texture thought to be caused by a high water content contained in the bad treated milk candy super red dragon fruit. Khosrowshahi et al. (2006) states that the decrease in water levels are expected to bind to fat because the space left by the water will be filled by the fat globules of fat globules so that the spread more evenly. To find the content of elements contained in the best and bad treatments of milk candy was used SEM EDAX. The spectrum of trace elements was contained in the best and bad treatments of milk candy were showed in Figure 2 and 3. Quantitative value of elements was containned in the best and the bad treatments of milk candy was presented Table 3.
Based on Figure 2, Figure 3 and Table 3 showed the main content of the milk candy were C and O. Milk Candy with the best treatment has the highest C content of 51, 418% , 47,704% of O, Cl of 0, 220%, K of 0,376% and Ca of 0,281%, while in the bad treatments of milk candy was contained of O of 56,503%, C of 43, 087%, Cl of 0,147% and K of