A study of the characteristics of a mango jelly candy formulated with gelatin and honey

Sigit Ramdani, Adi Saputrayadi, Marianah Marianah, Nazaruddin Nazaruddin

Abstract


Jelly confectionery is a soft textured confectionery processed with the addition of hydrocolloid components such as agar, gum pectin, starch, carrageenan, gelatin and others, which are used to modify the texture in order to obtain a chewy product and need to be moulded. The aim of this study was to determine the effect of the formulation of the addition of gelatin and honey on the chemical and organoleptic properties of mango jelly candy and to determine the correct formulation of gelatin and honey in the manufacture of mango jelly candy based on the panelists' preference. The method used in this research is an experimental method using a completely randomised design (CRD) with two factors, namely the formulation of gelatin and honey in the production of jelly candy, consisting of 5 treatments: P1 = 10% gelatin + 20% honey, P2 = 9% gelatin + 25% honey, P3 = 8% gelatin + 30% honey, P4 = 7% gelatin + 35% honey, P5 = 6% gelatin + 40% honey. The research data were analysed using ANOVA analysis of variance at the 5% real level and further tests were carried out using the BNJ test at the 5% level. Based on the statistical results, it is known that the formulation of gelatine and honey has a significant effect on the vitamin C and reducing sugar levels and on the organoleptic properties of all parameters, but does not have a significant effect on the moisture content and ash content of the mango jelly candies tested. In conclusion, the best treatment was P5 (6% gelatin + 40% honey) with respect to water content, ash, vitamin C and reducing sugars.

Keywords


gelatin; honey; jelly candy; mango fruit

Full Text:

PDF

References


Amelia, J. (2024). Pengaruh penambahan jahe merah bubuk (zingiber officinale rosc. Var. Rubrum) terhadap tekstur, warna dan organoleptik permen madu (Doctoral dissertation, Universitas Andalas).

Damto, T., Birhanu, T., & Zewdu, A. (2023). Physicochemical and antioxidant characterization of commercially available honey sample from Addis Ababa market, Ethiopia. Heliyon, 9(10). https://doi.org/10.1016/j.heliyon.2023.e20830

Fadhilah, C., & Syafutri, M. I. (2021). Kajian Sifat Fisikokimia Permen Jelly Jeruk Kalamansi dengan Perbedaan Jenis dan Konsentrasi Bahan Pemanis. Seminar Nasional Lahan …, 2(8), 459–464.

Kebede, B. H., Forsido, S. F., Tola, Y. B., & Astatkie, T. (2021). Free radical scavenging capacity, antibacterial activity and essential oil composition of turmeric (Curcuma domestica) varieties grown in Ethiopia. Heliyon, 7(2). https://doi.org/10.1016/j.heliyon.2021.e06239

Listiana, E., Mustapa, R., Kohongia, A., Parisa, S., & Nusi, D. P. (2022). Pengaruh proses pengolahan terhadap kerusakan vitamin c sayur daun singkong. Prodising Seminar Nasional Mini Riset Mahasiswa, 1(1).

Mawar, B, F. K. B., Fadilah, S., & Krismasari, D. (2023). Analisis Uji Organoleptik pada Sambal Ikan Teri di Laboratorium Kreativitas Fakultas Perikanan Universitas Alkhairaat Palu, Provinsi Sulawesi Tengah. Jurnal TROFISH, 2(1), 13–17.

Ningtiyas, O. S., Susilawati, Utomo, T. P., & Murhadi. (2023). Pengaruh lama pemanasan terhadap kandungan vitamin C sari buah lemon. Jurnal Agroindustri Berkelanjutan, 2(1).

Niswah, C., Pane, E. R., & Irmawati, E. (2016). Pengaruh pengolahan buah mangga manalagi segar (Mangifera indica) menjadi manisan mangga kering terhadap kadar vitamin c. Jurnal Biota, 2(2), 1–4.

Novia, C., Utomo, D., Tinggi, S., Nurul, T., Probolinggo, J., Tinggi, S., Nurul, T., Probolinggo, J., Pertanian, F., & Pasuruan, U. Y. (2015). Diversifikasi Mangga Off Grade Menjadi Selai Dan Dodol. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 6(2), 1–4. https://doi.org/10.35891/tp.v6i2.471

Nur Fira Mita Fitri 1, Deno Okalia 2, dan T. N. 2. (2020). Uji Konsentrasi PGPR (Plant Growth Promoting Rhizobakteri) Asal Akar Bambu Dalam Meningkatkan Pertumbuhan Dan Produksi Tanaman Jagung ( Zea Mays L) Pada Tanah Ultisol, 10(24), 2–3.

Prima Vera Hapsari, A., Hasdar, M., Daryono, & Purwanti, Y. (2022). Kadar Vitamin C pada Mangga Arum Manis yang disimpan pada Suhu yang Berbeda. Jurnal Kewarganegaraan, 6(3).

Rusli, N. (2018). Formulasi permen jeli sari buah singi (dillenia serrata thunbr) kombinasi madu menggunakan gelatin. Jurnal Ilmiah Farmasi Farmasyifa, 1(2), 99–103. https://doi.org/10.29313/jiff.v1i2.3707

Sachlan, P. A., Mandey, L. C., & Langi, T. M. (2019). Sifat organoleptik permen jelly mangga kuini (Mangifera odorata Griff) dengan variasi konsentrasi sirup glukosa dan gelatin. Jurnal Teknologi Pertanian (Agricultural Technology Journal, 10(2).

Silaen, N. R., & Ginting, S. (2021). Pengaruh Penambahan Madu Pada Pembuatan Permen Jelly Kolang-Kaling (Arenga pinnata). Jurnal Teknologi Pangan Dan Hasil Pertanian, 3(2), 64–72.

Sudarmaji, S., & Haryono, B. Suhardi. 2007. Prosedur Analisa Untuk Bahan Makanan Dan Pertanian. Edisi keempat. Liberty. Yogyakarta

Verawati, N., Aida, N., Assrorudin, A., & Wijayanto, A. (2020). Pengaruh Konsentrasi Agar-Agar Terhadap Karakteristik Kimia dan Sensori Permen Jelly Buah Mangga Kweni (Mangifera odorata Griff). AGRITEKNO: Jurnal Teknologi Pertanian, 9(2), 81–87. https://doi.org/10.30598/jagritekno.2020.9.2.81

Yuliati, N., & Kurniawati, E. (2017). Analisis Kadar Vitamin C Dan Fruktosa Pada Buah Mangga (Mangifera indica L.) Varietas Podang Urang Dan Podang Lumut Metode Spektrofotometri Uv-Vis. Jurnal Wiyata, 4(1).




DOI: https://doi.org/10.31764/jafp.v4i1.26350

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Ramdani et al

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

JAFP is indexing in the following databases: