Karakterisasi Permen Jelly Pegagan dengan Penambahan Gelatin dan Sari Lemon

Abstract

Jelly candies in the market were generally made from synthetic flavors which were harmful to health. Synthetic flavorings could be replaced with extracts from pennywort plants because they contained polyphenolic compounds that function as antioxidants. In the manufacture, jelly candy required the addition of gelatin to improve texture and reduce syneresis. Another additional ingredient was lemon juice to reduce the bitter taste caused by pennywort because it contained vallerin. Lemon juice could also prevent crystallization of sugar after cooking. The purpose of this study was to determine the effect of adding gelatin and lemon juice on the color (lightness and redness), texture, water content, ash content, pH, total polyphenols, antioxidant activity, syneresis, and organoleptic jelly candy produced, and to find out the best treatment that could produced jelly candy with good and preferred properties. The experimental design used was completely randomized two-factors design (concentration of gelatin and lemon juice) with three repetitions. The results showed that the gelatin (G factor) and lemon juice (L factor) significantly affected color (lightness and redness), texture, syneresis, moisture content, ash content, pH, total polyphenols, antioxidant activity, and organoleptic which included color, aroma, taste, elasticity, and overall. The best formulation was produced by the G3L3 treatment (20% gelatin and 15% lemon juice) with a value of 0,61, a syneresis of 0,63%; water content of 22,96%; ash content of 0,61%; total polyphenol content of 2,46 mg GAE/g; antioxidant activity of 27,99%; color hedonic of 5,27 (rather like); aroma hedonic of 4,73 (like); taste hedonic of 5,13 (rather like); elasticity hedonic of 5,00 (rather like) and overall hedonic of 5,20 (rather like).