PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF JELLY CANDY MADE FROM DIFFERENT RATIO OF k-CARRAGEENAN AND KONJAC
Abstract: A study on quality
of jelly candy formulated from k-carrageenan and konjac (jelly powder), hasbeen
conducted. The objective of this study was to determine the best ratio of k-carrageenan
andkonjac in the formulation of jelly candy. The ratio of k-carrageenan and
konjac was varied from40:25; 35:30; 30:35; to 25:40. The quality parameters
observed on jelly candy produced were gelstrength, elasticity, stickiness,
water activity (a w), and sensory test. Results showed that the bestratio of -carrageenan to konjac was 40:25 (formula A) which produced candy
with physicochemicalquality closed to that of commercial one with hardness of
470.7 g, elasticity of 4.5 mm, stickinessof 36.15 g, and a wof 0.5.
While the results of the sensory test showed that the difference ratio of -carrageenan and konjac had no significant effect on the product.
Based on that result, the bestformulation in production of jelly candy was
formula A.
Keywords: jelly candy,
k-carrageenan, konjac, jelly powder
Author: Bagus Sediadi Bandol
Utomo, Muhamad Darmawan, Arif Rahman Hakim, Debby T. Ardi
Journal Code: jpperikanangg140030
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