Characterization of Red Beetroot Soft Jelly Candy with Guava Extract and Gel Colloid Added

Abstract

Red beetroot is widely planted in the highlands in Indonesia. The content of vitamins and minerals is very useful in stimulating, building, cleaning red blood cells and can prevent the lack of red blood cells in the body. Beet tubers are enriched by high red phenotype pigments compared to orange and white. The red pigment is a high antidote to free radicals. Red beetroot is not only used as a natural coloring agent but can also be used as a sweetener because of its high sucrose content. However, beetroot is less popular because of its unpleasant taste and aroma. Beets and guava are innovations from food processing that have nutritional value to be used as a useful product. Red beetroot is processed into one functional food product in the form of soft jelly candy with a mix and hot process. The method used in this study is the extraction method and cooking by heating (80°C ) with stirring. The stages of the research include the stage of sample preparation, fruit extraction, jelly candy making, and the testing stage. Determination of the endpoint of making jelly is done by the fork test. To improve the characterization of jelly candy is to add guava extract and pectin. Characterization of jelly candies analyzed was water content, ash content, glucose content, sucrose content, and metal Pb metal content. Based on the results of research that has been done on the characterization of red beetroot soft jelly candies with variations of guava extract and colloidal pectin gel have met the SNI standard of soft jelly candies with the results of water content (0.96-2.28%), ash content (0.27 0.56%), glucose contents (18.06-22.11), sucrose content (17-20%), Pb metal content (0.026 ppm)