| dc.description.abstract | Robusta coffee is widely cultivated in Indonesia, and it is often processed into ground coffee. In
this study, coffee jelly candy was made for product diversification of coffee. In this case, gel forming
agents and sugar are needed to build jelly candy texture, aroma, and taste. The aim of this research
was to study the characteristics of coffee jelly candy as affected by sucrose concentration and ratio of
carrageenan to gelatin. A completely randomized design using two factors (sucrose concentration of
40% and 60%; and gelatin to carrageenan ratio of 25:75, 50:50, and 75:25 w/w) was employed. The
result showed that sucrose concentrations and gelatin to carrageenan ratio significantly (α > 5%)
affected texture, color, moisture content, ash content, and organoleptic parameters (preference towards
color, texture, taste, and overall). However, sucrose concentration and ratio of gelatin to carrageenan
not significantly (α < 0,05%) affect antioxidant activity and polyphenol concentration. The effectiveness
test showed that coffee jelly candy with 40% sucrose concentration and ratio of gelatin:carrageenan
50:50 had the highest score with L (lightness) value of 46.79, hardness of 54.53 g/mm, moisture content
of 19.26%, ash content of 1.36%, antioxidant activity of 26.63%, total polyphenol of 0.46 mg GAE/mL,
preference towards color of 5.60 (rather like), preferences towards aroma of 5.83 (rather like),
preferences towards taste of 5.10 (rather like), preferences towards texture of 5.13 (rather like), and
overall preference of 5.57 (rather like). | en_US |
