Abstract
The research was to find the characteristics and obtain a jelly candy formula from bovine split hide gelatin combined with commercial gelatin.The materials used were bovine split hide gelatin, commercial gelatin, glucose, sucrose, citric acid, sodium benzoate, desiccant and pineapple shield. Comparison of commercial gelatin and bovine split hide gelatin in the formula T1= 16:0%, T2= 12:4%, T3=8:8%, T4= 4:12% and T5= 0:16%, with other ingredients the percentage is the same. The results were compared with commercial gelatin candy. Parameters observed included chemical tests of water content, pH and total sugar, physical tests (hardness, elasticity and stickiness) and organoleptic tests (color, aroma, taste, shape, texture and overall). Data analysis used a completely randomized design with a unidirectional pattern, Duncan's multiple region test was continued if there were differences. The organoleptic test was analyzed by descriptive analysis. It was concluded that the addition of more commercial gelatin resulted in a harder jelly candy and gave different organoleptic test results. Panelists liked the jelly candy made froma combination of 8% bovine split hide gelatin and 8% commercial gelatin. The organoleptic test, it has the same assessment criteria as commercial jelly candy
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