| dc.description.abstract | The development of processed local food products is very important in an
effort to increase the potential of local food products. Temulawak is one of the
foods that is rich in its properties. Jelly candy is a semi-wet product made from
liquid or fruit juice with sugar-based ingredients and other sweeteners and is
made with the addition of gelling ingredients (gelatin, carrageenan, lecithin, and
tapioca). In the production of ginger jelly candy, packaging is one of the main
considerations to maintain the quality of the product. The purpose of this study
was to determine the effect of the type of packaging and the variation of adding
gelatin on the quality of Temulawak jelly candy chemically and organoleptic as
well as to determine the concentration of gelatin and the right type of packaging.
This study used RAL with two factors, namely gelatin (15%, 20%, 25%) and types
of Aluminum and Polypropylene packaging (A1 and A2) each carried out with
three repeats. Testing of chemical properties includes moisture content, ash
content. The data obtained by duiji using ANOVA was followed by DMRT Test.
The best treatment is calculated using the effectiveness index formula. The results
showed that the addition of gelatin concentration had a significant effect on water
content, ash content, and panelists' favorability test. The results of the water
content value are around 18.96% - 30.03%, ash content 0.21% - 0.29%, the water
content value shows that Temulawak jelly candy has not met the quality
requirements of soft flowers according to SNI 3547-2-2008. However, the results
of ash content, and sensory have met the quality requirements. The best treatment
test is on a 15% gelatin composition with aluminum packaging type.
Keywords: Jelly candy, ginger, gelling agent, type of packaging | en_US |
