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All Journal Jurnal Ilmu Kesehatan dan Gizi
Faras Anzely Sukma
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Health Professions

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Karakteristik Kimia Permen Jelly Buah Naga dan Daun Kelor Wanda Lestari; Faras Anzely Sukma; Rika Fitri Ilvira; Sudana Fatahillah Pasaribu; Abdul Hairuddin Angkat
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 4 (2024): Oktober: Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i4.3282

Abstract

Jelly candy is a transparent and clear physical appearance, produced from a combination of fruit juices, gelling agents, or flavoring ingredients. Objectives; To determine the acceptability and chemical quality (calcium, potassium, vitamin C, and water content) of jelly candy made from dragon fruit and moringa leaves. Method; The research used a Completely Randomized Design (CRD) experiment with 5 treatments and 2 repetitions, resulting in 10 experimental designs. Acceptability testing was carried out by 30 moderately trained panelists. Data analysis used Kruskal Wallis and continued with the Bonferroni test. Results; results showed that the optimal formulation was 90 grams of dragon fruit and 10 grams of moringa flour, which was rated positively. The hedonic quality test revealed a purple color, a chewy texture, a flavor predominantly of dragon fruit with a slight taste of moringa leaves. The formulation contained 601 mg of calcium, 112 mg of potassium, 26.77% water, and 10.20 mg of vitamin C per 100 grams. Conclusion; The candy formulation with 90 grams of dragon fruit and 10 grams of moringa flour received a favorable rating, demonstrating a purple color, chewy texture, predominant dragon fruit flavor with a hint of moringa, and appropriate nutritional content.
Co-Authors Abdul Hairuddin Angkat Rika Fitri Ilvira Sudana Fatahillah Pasaribu Wanda Lestari