<![CDATA[Jelly candy is a soft textured confectionery product processed with the addition of hydrocolloids, one of which is gum arabic, used to modify the texture to produce a chewy product. This study aims to investigate the effect of adding gum arabic to red dragon fruit jelly candy on moisture content, ash content, total soluble solids, and organoleptic testing, which includes aroma, color, texture, and taste. The experimental treatments involved adding gum arabic at concentrations of (5%, 10%, 15%, 20%). The analysis used the Completely Randomized Design (CRD) method with three replications. The follow up test used was the Least Significant Difference (LSD) test. The results of the study showed that the addition of gum arabic had a significant effect on ash content, total soluble solids, aroma, and color, but no significant effect on moisture content, texture, and taste. The addition of 5% gum arabic yielded the best results in terms of ash content (0.4%), total soluble solids (52.2°Brix), and organoleptic testing, which included a slightly preferred aroma (score 3.1) and a preferred color (score 3.9). Permen jelly merupakan kembang gula bertekstur lunak, yang diproses dengan penambahan hidrokoloid salah satunya gum arab yang digunakan untuk modifikasi tekstur sehingga menghasilkan produk yang kenyal. Penelitian ini bertujuan untuk mengkaji pengaruh penambahan gum arab permen jelly kulit buah naga merah terhadap kadar air, kadar abu, total padatan terlarut, serta uji organoleptik yang meliputi aroma, warna, tekstur, dan rasa yang dihasilkan. Perlakuan penelitian yaitu penambahan gum arab (5%, 10%, 15%, 20%). Analisis menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Uji lanjutan yang digunakan yaitu Uji Beda Nyata terkecil (BNT). Hasil penelitian menunjukkan pengaruh penambahan gum arab berpengaruh nyata terhadap kadar abu, total padatan terlarut, aroma dan warna, namun tidak berpengaruh nyata terhadap kadar air, tekstur dan rasa. Penambahan gum arab 5% memberikan hasil terbaik ditinjau dari kadar abu (0,4%), total padatan terlarut (52,2ºBrix), serta uji organoleptik yang meliputi aroma agak suka (skor 3,1), dan warna suka (skor 3,9).]]>
