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All Journal Agrikultura Teknotan: Jurnal Industri Teknologi Pertanian Agriprima : Journal of Applied Agricultural Sciences Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Sebatik Food Science and Technology Journal (Foodscitech) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani Sustainable Environmental and Optimizing Industry Journal Jurnal Kolaboratif Sains Indonesian Journal of Multidisciplinary Science International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Jurnal Akuntansi AKUNESA Journal of Food Engineering Prosiding Seminar Nasional Universitas Serambi Mekkah ASERSI : Jurnal Akuntansi Terapan dan Bisnis Jurnal Indonesia Sosial Teknologi Journal Research of Social Science, Economics, and Management HARENA: Jurnal Gizi International Journal of Technology, Food and Agriculture
Silvia Oktavia Nur Yudiastuti
Politeknik Negeri Jember
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Shelf-life Evaluation of Mango Jelly Candy: Critical Moisture Content Method Yudiastuti, Silvia Oktavia Nur; Handayani , Wiwik; Halim , Abdul; Putri, Aurelia Rosa Azaria
Sebatik Vol. 29 No. 2 (2025): December 2025
Publisher : STMIK Widya Cipta Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46984/sebatik.v29i2.2471

Abstract

Using the critical moisture content method, this study investigated the shelf life of mango jelly candy made from over-ripe arum manis mango. The product's shelf life must be evaluated to determine its effect after combining with citric acid. Tests were conducted using 0.5%, 1%, and 1.5% concentrations of citric acid. The mango jelly was wrapped in polypropylene packaging at a relative humidity (RH) of 78% and a temperature of 290 °C. Based on the analysis results, adding 0.5% citric acid yields a product with a longer shelf life compared to concentrations of 1% and 1.5%. An increase in the pH of mango jelly candy causes this. An increase in pH can cause syneresis, thereby increasing the water content in the jelly, which ultimately increases the Aw, allowing it to become a growth medium for microorganisms and resulting in a decrease in the characteristics of the mango jelly candy. The characteristics of the mango jelly product at a concentration of 0.5% as the chosen product formulation concentration are water content 19.91%, ash content 1.3%, fat content 0.33%, protein content 0.71%, and carbohydrate content 77.77%, and IC50 value at 16.11, with hedonic test values ​​for aroma at 3.56, color at 4.04, taste at 4.0, and texture at 3.56. All stored products, whether treated as A1, A2, or A3, will be damaged on the 4th day of storage. Based on Labudza's calculation analysis, mango jelly candies A1, A2, and A3 have shelf lives of 12, 8, and 6 days, respectively. And three days.
Co-Authors A Halim Agung Wahyono Agung Wahyono Ahmad Haris Hasanuddin Slamet Anissa`u Choirun Anna Mardiana Handayani Arumsari, Alif Gita Brilliantina, Aulia Budiati, Titik Cahyana, Purwa Tri Dewi, Syahra Nakita Dharmawan, Tedy Een Sukarminah Efri Mardawati Ega Nur’aini Fauziah Elly Kurniawati Elly Kurniawati Elok Kurnia Novita Sari Elok Kurnia Novita Sari Febryan Kusuma Wisnu Findi Citra Kusumasari Halim , Abdul Handayani , Wiwik Hariyanti, Yesi Indah Dwi Kusuma Hernowo, Pandit Ismi Lailia Anggita Kusumasari, Findi Citra M.T.A.P. Kresnowati Marsetio - Maudiadwi Arsiwi Novita Sari , Elok Kurnia Nur Itsna Kurniasari Oryza Ardhiarisca Pangestu, Danar Pujo Perdana, Devtian Putera Prasetya Ramadhan Purnama, Wiwin Putri, Aurelia Rosa Azaria Putri, Resti Pranata Qurrota A’yun Mahros Ramadhan, Fadhil Hisyam Resti Pranata Putri Ricky Jadi Rezeqi Rizza Wijaya Rizza Wijaya Rizza Wijaya Rizza Wijaya Roni Kastaman Saiful Anwar SAIFUL ANWAR Subaktilah, Yani Tensiska, Tensiska Titik Budiati Tri Wahyu Saputra Wahyono, Agung Wiwik Handayani Wiwik Handayani Yani Subaktilah Yani Subaktilah Yazid Bindar Yesi Indah Dwi Kusuma Hariyanti Yossi Wibisono Yossi Wibisono Yossi, Wibisono