Abstract
Candy is a snack that is loved by many people, especially children because it has a sweet taste. The texture of the candy is divided into hard candy (hard candy) and soft candy (soft candy). One example of soft candy is jelly candy. Jelly is a candy made from water or plant juice and gel-forming material. The material that can be used in making jelly candy is juice from corn. Corn is a cereal crop that contains starch or sugar, this corn is usually needed in the industrial world as feed or in the food processing industry. The purpose of this study was to produce corn jelly candy products favored by panelists through hedonic testing, hedonic quality, moisture content, ash content, and pH in accordance with SNI (Indonesian National Standard). This research method is experimental with the addition of corn juice in the manufacture of jelly candy with formulations of 0 grams, 90 grams, 100 grams, and 110 grams, then tested the level of preference (hedonic), hedonic quality, water content, ash content, and acidity. The results showed that the best formulation was 110 grams with hedonic values of color, texture, aroma, and flavor parameters which were highly favored by the panelists, hedonic quality values were very rubbery, the aroma was very flavorful typical of corn and the taste was very corny. Value of water content of 7.80%, ash content of 0.33%, and pH or acidity level 6.
Highlights
Candy is a snack that is loved by many people, especially children because it has a sweet taste
The results showed that the best formulation was 110 grams with hedonic values of color, texture, aroma, and flavor parameters which were highly favored by the panelists, hedonic quality values were very rubbery, the aroma was very flavorful typical of corn and the taste was very corny
Pemanfaatan buah tomat (solanum lycopersium) sebagai bahan tambahan dalam pembuatan permen jelly
Summary
Berdasarkan Tabel 2 skala tingkat kesukaan yang sesuai dengan Standar Nasional Indonesia (SNI) adalah memiliki skala angka 1 sampai 9. Skala angka tertinggi yaitu 9 dengan tingkat kesukaan amat sangat suka. Uji mutu hedonik pada penelitian ini dilakukan dengan cara yaitu disiapkan permen jelly jagung di piring kecil dan piring itu diletakkan di atas meja. Permen jelly terlebih dulu dilakukan penentuan warna menggunakan aplikasi corel draw. Permen jelly yang sudah jadi kemudian difoto, hasil gambar yang diperoleh dimasukkan ke dalam aplikasi corel draw. Setelah sudah dapat warnarnya kemudian gambar di screenshot. Kemudian disiapkan 30 panelis dalam satu ruangan. Panelis melakukan uji mutu hedonik yang meliputi aroma, rasa, dan tekstur. Adapun skala dalam penilaian uji mutu hedonik yaitu bisa dilihat pada Tabel 3 di bawah ini
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
