Sensory and physicochemical attributes of chocolate soft candy with different gelling agents.
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Dec 19, 2023
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Indonesia is one of the cocoa-producing countries. One of the modifications of processed cocoa is chocolate soft candy. This study aimed to determine the effect of the type of gelling agent on the sensory and physicochemical characteristics of chocolate soft candy. This study used a completely randomized design with one factor using several gelling agents, namely gelatin, carrageenan, and konjac, with the control being soft candy without adding the gelling agent. The analyses included texture, moisture content, ash content, reducing sugar levels, and sensory evaluation. The results showed that adding several types of gelling agents significantly affected the soft candy produced. The highest moisture content of soft candy was the treatment with 12.26% gelatin. The minor ash content added gelatin of 0.71%, and the highest reducing sugar levels added carrageenan of 10.21%. The highest value of taste and texture parameters is obtained by adding konjac soft candy.
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Rahman, T., & Putri, S. K. (2023). Sensory and physicochemical attributes of chocolate soft candy with different gelling agents. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 39(3), 230-243. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i3.562
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Campo, V.L., Kawano, D.F., da Silva, Jr., D.B., & Carvalho, I. (2009). Carrageenans: biological properties, chemical modifications and structural analysis—A review. Carbohyd. Polym, 77(2): 167–180.
Carolin, I., & Rahardjo, S.J. (2013). Potensi glukomanan pada tanaman endemik umbi porang (amorphophallus muelleri blumei) sebagai pangan terapi (konyaku) bagi penderita diabetes mellitus. 11-12.
Da Silva, L. B., Queiroz, M. B., Fadini, A. L., Da Fonseca, R. C. C., Germer, S. P. M., & Efraim, P. (2016). Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties. LWT - Food Science and Technology, 65, 268–274
Diharmi, A., Fardiaz, D., Andarwulan, N., & Heruwati, E. S. (2011). Karakteristik karagenan hasil isolasi Eucheuma spinosum (Alga merah) dari perairan semenep Madura. Jurnal Perikanan dan Kelautan, 16(02), 117-124.
Di Monaco, R., Cavella, S., & Masi, P. (2008). Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements. Journal of Texture Studies, 39, 129–149
Gunes, R., Palabiyik, I., Konar, N., & Toker, O. S. (2022). Soft confectionery products: Quality parameters, interactions with processing and ingredients. Food Chemistry, 385, 132735. https://doi.org/10.1016/j.foodchem.2022.132735
Ide, P. (2008). Dark Chocolate Healing. Jakarta: Elex Media Komputindo
Kusumaningrum, A., Parnanto, N. H. R., & Atmaka, W. (2016). Kajian pengaruh variasi konsentrasi karaginan-konjak sebagai gelling agent terhadap karakteristik fisik, kimia dan sensoris permen jelly buah labu kuning (Cucurbita maxima). Jurnal Teknosains Pangan, 5(1), 1-11
Lees, R., & Jackson, E. B. (1983). Sugar Confectionery and Chocolate Manufacture. Scotland: Thomson Ltho Ltd
Nelwan, B. (2014). Pengaruh Konsentrasi Gelatin dan Sirup Glukosa Terhadap Sifat Kimia Dan Sensoris Permen Jelly Sari Buah Pala (Myristica Fragrans Houtt). Program Studi Ilmu dan Teknologi Pangan Unsrat
Pelu, H., Harwanti, S., & Chasanah, E. (1998). Ekstraksi gelatin dari kulit ikan tuna melalui proses asam. Jurnal Penelitian Perikanan Indonesia, IV (2), 66-74
Peranginangin, R., Sinurat, E., & Darmawan. (2013). Memproduksi Karaginan dari Rumput Laut. Jakarta: Penebar Swadaya Group
Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13, 215–225
Sinurat, E., & Murniyati. (2014). Pengaruh waktu dan suhu pengeringan terhadap kualitas permen jeli. JPB Perikanan. 9(2), 133–142
Standar Nasional Indonesia. (2008). SNI 3547.2.2008. Syarat Mutu Kembang Gula Lunak. Jakarta: Badan Standarisasi Nasional.
Subaryono, S., & Utomo, B. S. B. (2006). Penggunaan campuran karaginan dan konjak dalam pembuatan permen jelli. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 1(1), 19-26.
Sudaryati & Kardin, P.M. (2013). tinjauan kualitas permen jelly sirsak (annona muricata linn) terhadap proporsi jenis gula dan penambahan gelatin. Jurnal Rekapangan, 7(2), 199-213
Thakur, V. K., & Thakur M. K. (2016). Handbook of Polymers for Pharmaceutical Technologies, Volume 4. New Jersey:John Wiley & Sons
Yati, K., Hariyanti & Arisanti, D. (2013). Pengaruh peningkatan konsentrasi kombinasi karagenan dan konjak sebagai gelling agent terhadap stabilitas fisik kembang gula jelly sari umbi wortel (Daucus carota. L). Jurnal Farmasains, 2(1)