KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY

Rosida, Dedin Finatsiyatull; Taqwa, Arumsaka Arina

doi:10.19184/j-agt.v13i01.10874

Cited by 8 publications

(8 citation statements)

References 3 publications

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“…This research was designed with a Factorial Randomized Block Design, with 3 (three) variables, namely: (a) type of the dye (P) which consists of 2 levels, P1 = Beetroot, and P2 = Red dragon fruit skin; (b) the type of gelling agent (G) which consists of 2 levels, G1= Gelatin and G2= Pectin; (c) the ratio of stevia and sucrose (R) which consists of 4 levels, R1= 0%:30%, R2= 10%:20%, R3= 20%:10%, R4= 30%:0%. The data was analyzed using Analysis of Variance (ANOVA), and further tests were carried out using the Duncan Multiple Range Test (DMRT) [7].…”

Section: Methodsmentioning

confidence: 99%

Physical and organoleptic characteristics of jelly candy from beetroot (Beta vulgaris L.) and red dragon fruit skin (Hylocereus polyrhizus)

Fajriyani,

Anwar,

Noviasari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Jelly candy is made from fruit juice and gelling ingredients as well as additional sweeteners. Jelly candy ingredients are often used as an alternative snack for people with diabetes, and contain nutrients and are high in fiber, so that they can meet nutritional needs and as well as help people avoid hyperglycemia. This study aims to investigate the physical and sensory characteristics of jelly candy made with natural coloring agents from beetroot and red dragon fruit skin. This study was designed by examining 3 (three) variables, namely: 1) type of dye (P), gelling agent (G) and the ratio of stevia:sucrose (R). The parameters analyzed were physical (texture and color) and organoleptic properties (color, aroma, taste and texture). The results showed that the texture, color (L*, a*, and b*), and organoleptic (color) parameters were influenced by the addition of coloring agents (P). The value of texture, color (b*), and organoleptic (color) are all impacted by the inclusion of gelling agents (gelatin and pectin). The textural value is influenced by the stevia: sucrose ratio. Based on the analysis, the best treatment was the combination of red dragon fruit skin with gelatin and stevia: sucrose ratio of 0%:30% with the texture value (10.03 g/mm), color *L (26.27), a*( 15.47), b*(8.27) and organoleptic properties (color) was 3.39-3.44 (neutral).

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Section: Methodsmentioning

confidence: 99%

Physical and organoleptic characteristics of jelly candy from beetroot (Beta vulgaris L.) and red dragon fruit skin (Hylocereus polyrhizus)

Fajriyani,

Anwar,

Noviasari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…This is presumable because the use of a higher ratio of glucomannan and less gelatin will form an edible film layer that is thinner, elastic and tends to be sticky which makes it easier for the bond between water and the hydrocolloid film results in faster swelling and higher water absorption. If the concentration of gelatin is too low making the resulting gel will become soft and if the concentration of gelatin is too high making the resulting gel will become stiffer [24].…”

Section: Swellingmentioning

confidence: 99%

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Saleha

Novitasari

Andrianita

et al. 2023

AFSJ

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The edible film is an alternative that can be used as eco-friendly packaging material (biodegradable) as a plastic substitute. The material that can be used in making edible films is glucomannan, which can dissolve easily but is less elastic. The development of the necessary edibles that can be applied to foodstuffs requires a combination of ingredients that are easy to dissolve in water. These materials can be used derived from hydrocolloids or polysaccharides. The research to obtain edible film formulated glucomannan and gelatin with the best physical quality, fast sealing and fast dissolving. The research material used glucomannan and gelatin with different concentrations designed by 5 treatments and 3 replications consisting of T1: 0,5% gelatin, T2: 0.625% gelatin, T3: 0.75% gelatin, T4: 0,875 gelatin and T5: 1% gelatin. The variables tested were solubility, total soluble matter, swelling, water content, thickness, L*, a*, b* color, browning index and whiteness index. The research method was experimental, analyzed with Analysis of Variance using Completely Randomized Design and if there were differences continued using Duncan’s Multiple Range Test. The results showed highly significant differences (P<0.01) on swelling and thickness. The results showed significant differences (P<0.05) on total soluble matter, water content and L* color. However, there were no significant differences (P>0.05) on solubility, a* color, b* color, browning index and whiteness index. The results of the data based on physical quality consist of solubility ranging from 11.2-24.5%, total soluble matter 27.6-60.6%, swelling 3.49-7.75%, water content 11.5-12.15%, thickness 0.09-0.14 mm, L* color 91.3-92.5, a* color 0.78-1, b* color 1.52-2.81, browning index 2.23-3.7 and whiteness index 94.51-99.34. In conclusion, the use of edible films formulated with glucomannan and gelatin with a concentration of 0.5% produces the best physical quality, the resulting edible film has high solubility and is easy to seal.

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“…Permen jelly adalah jenis permen yang memiliki tekstur lunak juga kenyal. Tekstur yang kenyal diperoleh dari bahan-bahan pembentuk gel seperti gelatin, agar, pektin, gum arab, dan karagenan (Rosida & Taqwa, 2019). Permen jelly diproses menggunakan campuran sari buah, bahan-bahan pembentuk gel, gula dan pemanis lainnya.…”

Section: Pendahuluanunclassified

Jelly candy 'Nachberry' sensory test as an innovative snack to improve nutritional status in children

Cantika,

Salsabila,

Niza

et al. 2023

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Stunting is caused by a lack of important nutrients that occur early in life. Consumption of nutritious food is one of the efforts to improve the nutritional status of stunted children. One of the sources of nutritious food that is widely grown in Indonesia is spinach and strawberries which are rich in micronutrients such as iron, protein, calcium, beta-carotene, vitamins A, vitamin C, calcium, and phosphorus. These food ingredients can be processed into jelly candy snacks that are delicious and liked by children. The PKM team created a new food innovation in the form of a jelly candy called NACHBERRY "Spinach & Strawberry" which has a high nutritional content that has gone through a sensory test involving 20 panelists. Sensory test results of jelly candy made from spinach have a better score than jelly candy made from strawberry.

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KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY

Cited by 8 publications

References 3 publications

Physical and organoleptic characteristics of jelly candy from beetroot (Beta vulgaris L.) and red dragon fruit skin (Hylocereus polyrhizus)

Physical and organoleptic characteristics of jelly candy from beetroot (Beta vulgaris L.) and red dragon fruit skin (Hylocereus polyrhizus)

Physical Quality of Fast Sealing Dissolving Edible Films as Food Packaging Based Glucomannan and Gelatin

Jelly candy 'Nachberry' sensory test as an innovative snack to improve nutritional status in children

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