Karakteristik Permen Jelly Temulawak (Curcuma Zanthorrhiza Roxb) dengan Variasi Gelatin dan Jenis Kemasan Berbeda

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