Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant

Abstract

The advantage of goat's milk, which produces a soft texture in processed foods, needs to be optimized for making soft candy, plus innovation in food products that are liked by children, such as attractive candy when given healthy natural colorant. Therefore, this research aims to produce innovative soft candy from goat's milk and annatto extract as colorant and antioxidant that consumers like. Soft candy product innovations were studied in random groups using a variety of annatto extract in goat’s milk soft candy formula, with 5 levels, namely 0%, 0.15%, 0.20%, 0.25% and 0.30% 5 levels. The research results showed that the innovation of goat's milk soft candy and 0.30% annatto extract coloring produced a soft texture when chewed, a milky taste and a blue purplish color that consumers liked. This soft candy innovation resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, antioxidant activity of 69.20±1.07% (inhibition percentage). The use of annatto extract coloring also does not affect the ash content or water content of the goat's milk soft candy produced. This innovation can also be a candy option for sufferers of lactose intolerance.