ANTIOXIDANT ACTIVITY, SENSORY, CHEMICAL, AND MICROBIOLOGY CHARACTERISTICS OF MUNTOK WHITE PEPPER (Piper nigrum Linn.) HARD CANDY

Abstract

Muntok white pepper is the most recognized commodity of Indonesian in the world. One of the diversified products of white pepper is hard candy. This study aimed to determine the antioxidant activity, chemical, sensory, and microbiology characteristics of Muntok white pepper hard candy. The used experimental design was factorial completely randomized design, with the sucrose – glucose ratio as the first factor with two levels (50:50 and 70:30) and white pepper powder concentration as the second level with three levels (1%, 3%, and 5%). The product selection was based on the hedonic parameters. After getting the selected formulation, some tests were conducted, including antioxidant activity test by DPPH method, proximat analysis, TPC test, sensory evaluation, and energy content calculation. Selected Muntok white pepper hard candy formulation used a 50:50 sucrose – glucose ratio with 1% white pepper addition. It has a moisture content of 3.46%, ash content of 0.89%, fat of 12%, the protein content of 1.95%, reducing sugar of 11.31%, saccharose of 62.93%, TPC of 8x101 colonies/g, low antioxidant activity (IC 50) of 141208.03 mg/L, AEAC of 20.58 mg/100g vitamin C, the percent inhibition of 17.66%, the energy content of 365.44 kcal/100gr. The hedonic test result leads to be like by the panellists (5.57 -7.10 in 10 scales). Its sensory quality test results were leading to golden yellow (8.31), leading to spicy (5.58), no pepper smell (2.86), and leading to the hard texture (4.34). The selected product has confirmed the Indonesian National Standard of hard candy.

The Composition of the Chemicals, Antioxidants, and Anti-Microbial Agents on the Essential Oil of the Piper Species and Its Potential as A Natural Preservative: A Review

“…The antioxidant activity is presented with the score of IC₅₀ (inhibitory concentration). IC₅₀ is the amount of the concentration that can inhibit the free radicals activity of 50% (Hutami et al, 2021). The antioxidant activity is classified as very strong if the IC₅₀ score is less than 50 ppm and it is classified as weak if the score is more than 200 ppm.…”

Supplementation of Javanese Long Pepper Extracts into Sucrose-Free Hard Candy for Improving Antibacterial Activity against Streptococcus mutans

“…In this regard, the oleoresin can be incorporated into hard candy. It has been common to supplement hard candy by spice extracts as reported by former works [6][7][8].…”