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Winda Rahmalia
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Tanjungpura University, Jl. Ahmad Yani Pontianak, Kalimantan Barat 79124
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Energy Engineering Law, Crime, Criminology & Criminal Justice Mathematics Nursing Other

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Journal : Indonesian Food Science and TechnologyJournal

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Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant Dewi, Yohana Sutiknyawati Kusuma; Putri, Dea Malyana; Fadly, Dzul; Rahmalia, Winda
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.29836

Abstract

The research aims to produce innovative soft candy from goat's milk and annatto extract as colorants and antioxidants that consumers like. Soft candy product innovations were studied in random group designs consisting of five concentrations of annatto extract (0%, 0.15%, 0.20%, 0.25%, and 0.30%). The results showed that the addition of annatto extract in the goat's milk soft candy formula decreases the L value, along with an increase of a* and b values so that the color of the soft candy becomes orange. Increasing the concentration of annatto extract causes a significant increase in antioxidant activity. The addition of annatto extract in the goat's milk candy formulation influenced the level of preference for the color attribute but did not affect the aroma, taste, and texture attributes. The goat's milk soft candy with the addition of 30% annatto extract as a natural colorant and antioxidant produced the best physicochemical and sensory characteristics based on index effectivity value. This soft candy resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, and antioxidant activity of 69.20±1.07%. The addition of annatto extract also does not affect the ash content or water content of the goat's milk soft candy produced.
Co-Authors Adhitiyawarman, Adhitiyawarman Agustiawan, Deri Ajuk Sapar Alimunddin, Andi Hairil Andi Hairil Alimuddin Anis Shofiyani Chitra, Fara Endah Sayekti Fadly, Dzul Fani Indriani, Fani Gusrizal Gusrizal Heni Pujiastuti Imelda Hotmarisi Silalahi Lestari, Titiek Lubis, Yosef Novem Batistuta Naselia, Uray Amira Nelly Wahyuni Prayitno, Dwi Imam Putri, Alintianni Yolla Putri, Dea Malyana Rahayu, Warsi Kurnia Rudiyansyah Rudiyansyah Rudiyansyah, R. Sugandi, Didiek Suriyanti, Lieli Syamsi, Wisi Wilanda Th. Candra Wasis Agung Sutignya Thamrin Usman Titin Anita Zahara, Titin Anita Widiyananta, Surya Yohana Sutiknyawati Kusuma Dewi