Jelly Candy Research Articles

Penyuluhan dan Pendampingan Pembuatan Teh Bunga Telang dan Sereh Wangi Untuk Menurunkan Kadar Gula Darah Di Desa Bandar Dawung Tawangmangu

Community Service Lecture (CSL) is a community service program that is part of the higher education curriculum in Indonesia. The purpose of this program is to contribute to the community in Bandar Dawung village, Tawangmangu district, Central Java. One of the contributions given is the assistance program for making telang flower tea (Clitoria ternatea L.) and making jelly candy from citronella leaves (Cymbopogon citratus) is efficacious in lowering blood sugar levels. The main problem faced is the high prevalence of diabetes mellitus. Diabetes mellitus is a metabolic disease characterized by hyperglycemia, due to the body's relative and absolute insulin deficiency. The method used is divided into three stages, namely pre-activity, activity process, and evaluation. The results of this mentoring activity show that the level of public understanding of the benefits and processing of telang flowers and citronella leaves is 80%.

Evaluation of Proximate, Organoleptic and Vitamin C Changes of Seaweed Jelly Candy (Gracillaria Sp.) after the Addition of Honey Mango Juice

Aims: to determine the effect of the addition of honey mango juice on the characteristics of jelly candy Study Design: This research was designed using a completely randomized design (CRD) with four treatments namely A (addition of 0% mango juice), B (addition of 9.93%% mango juice), C (addition of 12.5% mango juice) and D (addition of 16.07% mango juice) with 2 replications. Proximate and sensory data of jelly candy were analyzed by analysis of variance (ANOVA) and followed by honest real difference test at α5% level Place and Duration of Study: This research was conducted at the Makassar Health Laboratory Center (Chemical Testing) and Departemen of Aquatic Product Processing and Storage Workshop (Organoleptic Test) of Pangkep State Polytechnic of Agriculture from April to July 2024. Methodology: The analysis conducted in this study included chemical and organoleptic analysis. Chemical analysis included: analysis of water content by distillation method, total sugar content. Vitamin C levels through iodometric titration. Organoleptic (sensory) analysis included Odor, taste, texture and color. Results: The results showed that the addition of mango juice to the characteristics of jelly candy was significantly different to water content, total sugar content and vitamin C. The best product based on chemical analysis is jelly candy in treatment D with the highest vitamin C content (5520.1 µg/g) and the highest total sugar content (38.92%) while the lowest water content (11.21%) was found in treatment A. Tests on organoleptic assessment of the highest panelists in treatment D, namely Odor 3.8 (like), taste 4.2 (like), texture 3.2 (normal), and color 3.7 (like).

Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms

Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms

Black Tea Jelly Candy (Camellia Sinensis) to Increase Salivary Volume in Elderly: Preliminary Research

Background: Physiological changes in the elderly include decreased saliva production that causes dry mouth, difficulty in chewing and swallowing. Chewing gum and candies with a chewy texture like jelly can help stimulate the salivary glands. Black tea contains some phenolic and flavonoid compounds that have antioxidant properties that can increase the saliva flow rate. Objective: To determine the gap in saliva volume of elderly subjects before and after chewing black tea jelly candy compared to the saliva production when subjects chewed non-black tea candies and the control group (no treatment). This study also determined the prevalence of xerostomia in subjects. Materials and Methods: This field experiment was conducted using a Randomized Controlled Clinical Trials design with a pretest-posttest control group design. 30 elderly subjects aged 45-90 years in the Tresna Werda Budi Mulia 1 Nursing home, Jakarta were selected based on the predetermined inclusion criteria. They signed the informed consent and answered the Summated Xerostomia Inventory Questionnaire (SXI). Salivary volume before and after chewing black tea jelly candy was measured using a measuring cup. Statistical tests consisting of Oneway ANOVA and Dependent T-Test were performed to analyze the data. Results: The prevalence of elderly who complaining of xerostomia in this research was 40%. There was a significant gap in saliva volume between the three groups with p = 0.002 (P<0.05). An increase in saliva volume in the black tea jelly candy treatment group was identified. The average volume before intervention in the black tea jelly candy treatment group was 1.26 mL and after the intervention was 2.15 mL. Conclusion: Chewing black tea jelly candy increase the saliva volume in elderly subjects.

Formulation of Nutraceutical Jelly Candy from a Combination of Cucurbita moschata Puree and Averrhoa carambola Juice as Antioxidant

Nutraceutical candy jellies are gaining popularity as a potential approach to deliver antioxidants in a palatable form. This study investigated the antioxidant activity of Cucurbita moschata puree combined with Averrhoa carambola juice, formulated into jelly candies. Design-Expert software V.13 was used to optimize the jelly candy base formula. The combined C. moschata puree and A. carambola juice exhibited strong antioxidant activity (IC50 = 29.580 ppm) at variation V1. The optimal base formula B3 consisted of 12% gelatin and 4% carrageenan. The formulated jelly candy possessed very strong antioxidant activity (IC50 = 44.771 ppm). These findings suggest the potential of C. moschata puree and A. carambola juice as ingredients in functional jelly candies.

Optimization Of Carica Fruit Jelly Candy Formula: Study Of Proportions Of Carica Fruit Pure And Bovine Gelatin

Carica is one of the fruits that can be found in the Dieng Plateau, Wonosobo Regency. Carica fruit has a unique taste, distinctive aroma and chewy flesh. It has a sour, bitter and gum taste which can cause itching, so this fruit is only good for consumption if it has been processed first. One example is by processing it into jelly candy. This study aims to: (1) determine the proportions of puree carica and gelatine to produce carica jelly candy products that have a response of elasticity, cohesiveness, carica taste, softness, and maximum preference, yellow color in range, and minimum stickiness; (2) knowing the sensory characteristics of the jelly candy product with the formula recommended by the Design Expert program; (3) determination of the price of rubber between the optimum formula jelly candy product and the control. This study used the RSM (Response Surface Methodology) method with a CCD (Central Composite Design) experimental design consisting of 2 factors and 2 blocks to obtain 14 treatment combinations. The data obtained were analyzed using Design Expert software V.10 and SPSS IBM Statistics V.25 using a 95% T-test. The results of this study were the optimum carica fruit jelly candy formula with the proportion of carica fruit puree 28.85% and gelatine 12.75% with a desirability value of 0.75. Increasing the proportion of pure carica fruit causes an increase in the intensity of carica taste and yellow color. While the addition of gelatin gave an increase in the elasticity, cohesiveness, stickiness and level of preference of the panelists. The results of chemical tests on carica fruit jelly candy with optimum formula and control were the optimum product had higher moisture content, ash content, protein content, and vitamin C than the control product.

Influence of glazing type on the drying kinetics and thermal performance of indirect solar dryer for jelly candy

This research aims to evaluate drying kinetics and thermal performance, influenced by the type of glazing. A novel solar dryer that has a phase-change-materials (PCM), heat-recovery (HR), V-groove absorber, and photovoltaic (PV). The research was carried out on jelly candy objects treated with the influence of glazing (single-double-vacuum glazing). Jelly candy has an equilibrium moisture content using single, double, and vacuum glazing collectors, namely 11.59 % (wb), 9.94 % (wb), and 8.83 % (wb), respectively. Then, all types of glazing have an average drying rate value of 0.05 % (wb)/min for three working days. Based on the model accuracy test indicate that the Page and Verma et al. model are the best models for predicting drying kinetics in jelly candy. Specific heat (Cp) and thermal conductivity (k) decreased as the equilibrium moisture content decreased with a range of >1000–2250 J/kg°C and >0.05–0.11 W/m.K, respectively. The heat-utilization-factor (HUF) and coefficient-of-energy (COE) values show an average value of 0.79 and 0.21. Various glazing shows an average heat-gain-percentage (HGP) of 24.82 %. Drying efficiency of indirect solar dryers with single, double, and vacuum solar collectors, namely 83.6 %, 85.2 %, and 85.2 %, respectively. SEM-EDS analysis shows that the surface of the jelly candy is filled with sugar crystals and contains several elements (C,O,K,Fe).

Жевательный мармелад с желатином из кожи скумбрии (Scomberomorus commersonii)

Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.

MY GUMMY DAN SOESANG MILK: TREN PEMANFAATAN SUSU DAN BUAH LOKAL SEBAGAI INOVASI GUNA MENDONGKRAK UMKM

Gendro is a village in Pasuruan, East Java, which is rich in dairy milk potential and local fruits such as oranges. Through this potential, the KKN-P group consisting of 69 UMSIDA students innovated to develop products made from milk and oranges which became the flagship of Gendro village in the form of orange jelly candy branded "My Gummy" and banana milk branded "Soesang Milk". Both products are produced through research, interviews, and repeated trials to produce satisfactory final results. "My Gummy" and “Soesang Milk" products are packaged with attractive packaging and labels. Marketing of "My Gummy" and "Soesang Milk" products is carried out through social media and Gendro village folk party events on Sunday, March 3, 2024. The innovation of making "Soesang Milk" and "My Gummy" products is a positive step to develop and boost the economic conditions and competitiveness of MSMEs in Gendro village.

Characterization of Jelly Candy with Different Percentage of Gelatin from Patin Fish Skin (Pangasius pangasius)

Characterization of Jelly Candy with Different Percentage of Gelatin from Patin Fish Skin (Pangasius pangasius)

Research of Gelatin and Sucrose Augmentation on Physicochemical and Organoleptic Characteristics of Tepache Jelly Candy

Research of Gelatin and Sucrose Augmentation on Physicochemical and Organoleptic Characteristics of Tepache Jelly Candy

Probiotic orange Bacillus‐infused jelly candies: development and effect on food borne, oral pathogen and commercial probiotics

SummaryThis research presents a novel approach to develop pigmented probiotic jelly candies by incorporating an orange pigment‐producing Bacillus 63‐11 strain, encapsulated with surface maltodextrin (MDs) or internal coating maltodextrin (MDi) or sodium alginate (SA). The study evaluated the impact of different coating methods on probiotic activities, antagonistic effects, physical properties and consumer acceptance. Results indicated that coating methods did not compromise the probiotic and antagonistic properties of the Bacillus 63‐11 strain. Over a 6‐month period, all coating methods exhibited increased water activity with minimal microbiological changes. MD‐coated candies demonstrated optimal probiotic viability, tolerance and sensory appeal, emphasising colour preferences. SA‐coated candies exhibited lower viability but superior texture. This study demonstrated the successful development of an unconventional jelly candy prototype with implications for commercialisation. The findings underscore the pivotal role of coating material and method in influencing crucial aspects of the candy, offering valuable insights for the market potential of such innovative products.

Application of response surface methodology on optimization of textural properties in the development of gelatin-based jelly candy from honey orange (Citrus nobilis) and purple passion fruit (Passiflora edulis Sims)

Jelly candy is a type of confectionery made from a mixture of fruit juices or flavores syrups and gelling agent such as gelatin which produced chewy candy with variety of flavors and shapes. Honey orange and purple passion fruit are both the trademark fruits in North Sumatera. This study examined changes of fruit juice ratio and gelatin concentration toward the gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness which are textural properties of jelly candy. The test was carried out with the use of texture analyzer. The change of fruit juice ratio and gelatin concentration gives effect to change of gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness. Optimal fruit juice ratio and gelatin concentration using the response surface methodology (RSM) randomized with central composite design (CCD) occur at ratio of honey orange juice and purple passion fruit of 70 : 30 with a gelatin concentration of 12.923% with the textural properties of gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness are 508.291 g, 265.736 g, 20.932 mJ, 1.160, 2.696 mm and 0.0000 mJ, respectively.

The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera

This research aimed to determine the effect of adding dragon fruit peel and red ginger extract on the characteristics of jelly candy made from Aloe vera. The study used a randomized block design (RBD) with two factors: the ratio of Aloe vera and dragon fruit peel (100:0, 90:10, 80:20, and 70:30) and red ginger extract (0%, 5%, and10 %). The parameters analyzed were moisture content, ash content, color value (⁰Hue), reducing sugar content, pH, crude fiber, anthocyanin value, antioxidant IC50, total phenol, as well as the hedonic values of color, aroma, taste, texture, and general acceptance. The results showed that the ratio of Aloe vera and dragon fruit peel significantly affected the ash content, color value (oHue), reducing sugar content, crude fiber, anthocyanin value, antioxidant IC50, total phenol, hedonic of color, and general acceptance. The red ginger extracts significantly affected ash content, color value (oHue), reducing sugar content, antioxidant IC50, total phenol, hedonic aroma, and taste. The interaction between the two factors significantly affected the color value (oHue) and total phenol. The formulation with a ratio of aloe vera:dragon fruit peel (70:30) and 10% red ginger extract yielded the best jelly candy.

Upcycling Surinam cherry and spine gourd fruit waste: development of anthelmintic jelly candies using fruit extracts.

The online version contains supplementary material available at 10.1007/s13197-024-05967-5.

Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic

This study aims to determine the effect of carrageenan and gum arabic formulations on chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy and to obtain the right formulation of carrageenan and gum arabic to produce good quality jelly candy. The study was arranged in a Completely Randomized Block Design with a single factor and 4 replications. The treatment was the ratio of carrageenan and gum arabic consisted of 5%:0% (K1), 4%:1% (K2), 3%:2% (K3), 2%:3% (K4), 1%:4 % (K5). The data obtained were analyzed for homogeneity with the Barlett test, ANOVA, and the Tuckey test at the 5% level. Determination of the best treatment for pumpkin jelly candy was determined by the De Garmo method. The results showed that the best jelly candy was the K3 treatment (3% carrageenan; 2% gum arabic) which resulted in a texture score of 3.80 (chewy), color with a score of 3.97 (dark yellow), taste with a score of 4.11 (like ), water content of 7.66%, ash content of 0.99%, reducing sugar content of 14.31%, and sucrose content of 27.7%. Formulation of carrageenan and gum arabic significantly affected the chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy. Keywords: Gum Arabic, Carrageenan, Jelly candy, Pumpkin.

Sucrose and glucose reduction using fructo-oligosaccharides and xylitol in pectin jelly candy

Confectioneries contain high amounts of sugar. High consumption frequency of candies may lead to various health risks. Sugar in jelly candy can be substituted with fructo-oligosaccharides and xylitol as a healthy sugar. This study examined the effect of using fructo-oligosaccharides and xylitol as a sugar substitute on the pH, degree of Brix, water activity, moisture content, hardness, colour, syneresis, and sensory of jelly candy from pectin. Sucrose was substituted with fructo-oligosaccharides (5.47%, 10.93%, and 16.36%) and glucose syrup was substituted with xylitol (5.47%, 10.93%, and 16.36%). The results showed that substituting sugar with fructo-oligosaccharides and xylitol affected the jelly candy’s physical and chemical characteristics (p < 0.05). The higher the concentration of fructo-oligosaccharides and xylitol used, the lower the water activity, moisture content, and syneresis, as well as increasing the colour of the jelly candy compared to the control. Jelly candy with the highest sugar substitute concentrations obtained the softest of the jelly candy hardness. The sensory evaluation showed that panellists preferred jelly candy with sugar substitutions of 5.47% fructo-oligosaccharides and 5.47% xylitol.

The Effect of Jelly Candy Snake Fruit and Banana With Ferrous Fumarat Fortified using Nano Technology in Adolescent Female at Junior High School

The Effect of Jelly Candy Snake Fruit and Banana With Ferrous Fumarat Fortified using Nano Technology in Adolescent Female at Junior High School

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties.

The influence of particle size intervals (<125 μm, ≥125-<200 μm, and ≥200-<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses-7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125-<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200-<300 μm particle size interval of grape pomace extract.

The Shelf-life, Microbiology Quality, and Characteristic Changes of Probiotic Lactobacillus plantarum Dad-13 Milk Jelly Candy during Storage

Probiotics are live microorganisms that, when consumed in sufficient amounts, can provide health benefits to their host. L. plantarum Dad-13 milk jelly candies are non-fermented probiotic products. This study aims to evaluate the changes in the characteristics of probiotic milk jelly candies during storage and their microbiological quality. Characteristics such as pH, water activity (aw), hardness, chewiness, gumminess, brightness, and viability of lactic acid bacteria were analyzed over a period of 4 weeks at two temperatures, namely 4 and 30°C. Sub-lethal injury analysis was conducted to estimate the survival of probiotic cells during the jelly candy manufacturing process. Microbiological quality was assessed through Total Plate Count (TPC), Coliform, Escherichia coli, Salmonella, Mold, and Yeast analyses. The research results showed that the number of probiotic cells experiencing injury was less than 5%. Furthermore, changes in physical characteristics were observed during the 4-week storage period, but the temperature difference only affected pH and aw. The viability of lactic acid bacteria was more stable at a storage temperature of 4°C, and the microbiological quality met the jelly candy standards, except for TPC. Based on the research findings, milk jelly candies can be used as a carrier for probiotic cells as a non-fermented probiotic product innovation, with a recommended storage temperature of 4°C and best consumed within 47 days. Additionally, probiotic milk jelly candies are free from other microbial contamination. Keywords: Jelly candy, L. plantarum Dad-13, Microbiological quality, Probiotic, Storage