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All Journal Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Pro Food FaST : Jurnal Sains dan Teknologi Jurnal Aplikasi Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Teknologi Pertanian Andalas
Yuliana Reni Swasti
Faculty Of Biotechnology, Universitas Atma Jaya Yogyakarta, Babarsari Street Number 44, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Other

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Kualitas permen jeli dengan pasta ekstrak bunga telang dan kulit buah kakao sebagai penstabil alami Dian Ariani Saputra; Yuliana Reni Swasti; Franciscus Sinung Pranata
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28536

Abstract

Jelly candy is a popular treat for children, teenagers, and adults alike. The good qualities of jelly candy are its transparency, chewiness, and elasticity. Utilising Clitoria ternatea L. (butterfly pea) flower extract paste and cocoa pod extract paste (Theobroma cacao L.) to make jelly candy. This research aims to determine the quality of jelly candy with butterfly pea flower extract paste and Theobroma cacao pod extract paste in terms of its chemical, physical, microbiological, and panellist preference levels, and to determine the optimal concentration of butterfly pea flower extract paste and cocoa pod extract paste in making jelly candy. This study uses a completely randomized design with variations of butterfly pea flower extract paste and cocoa pod extract paste, 0:0 as control, 2:4, 4:6, and 6:8. Jelly candy in this research has a water content of 12.00-15.26%, a ash content of 0.12-0.35%,  the antioxidant activity of 29.93-68.19%, hardness 44.20-66.05 N, springiness 0.96-0.97, and chewing power 34.54-58.32 N. The most preferred jelly candy was treatment A, which consisted of a 2% fruit peel extract paste and 1% butterfly pea flower. The total plate count and the number of yeast moulds met the quality requirements as specified in SNI 3547.2-2008. The optimal concentration of jelly candy paste is achieved using a combination of butterfly pea flower extract paste and cacao pod extract paste, with a ratio of 2:4.
Co-Authors Abda Abda Anisa Safira Kusuma Wardani Anna Julie Chandra Priharyanto Apriliani Theodora Bernadetta Hera Darmaningtyas Cindy Yong Kurnia Putri Clarissa Hanjaya Clarita Angelina Dian Ariani Saputra Dinar Gumilang Jati Eikel Sevania Br Girsang Franciscus Sinung Pranata Franciscus Sinung Pranata Franciscus Sinung Pranata Franciscus Sinung Pranata Franciscus Sinung Pranata Franciscus Sinung Pranata Fransisca Krista Arinta Gisela Cita Tarudea Gisela Dian Prasetyani Ivan Pratama Hartoyo Keithy Milleani Kho Khintan Putriani Silalahi Maria Sekar Kinanthi Medi Rambu Kareri Emu Pranata, Fransiscus Sinung Purwijantiningsih , Ekawati