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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Halal Science and Research
Jebreen, Ali Mohammad Yousef
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Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Other

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Physicochemical and organoleptic characteristics of halal carica (Carica pubescens) jelly candy with the addition of carica seed juice Albana, Ridho Huda; Khairi, Amalya Nurul; Jebreen, Ali Mohammad Yousef
Journal of Halal Science and Research Vol. 6 No. 2 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i2.12783

Abstract

Carica fruit is a fruit of the same genus as papaya, but has a chewier and more compact texture and a more fragrant aroma when compared to papaya. Carica can increase the body’s immunity because the content of flavonoid compounds in carica is known to be higher than that of papaya. Carica seeds have antioxidant activity and have a high flavonoid content with a value of 55.6 mgQE/g, so they are beneficial for health. The addition of carica seed juice to carica jelly candy is expected to be able to add economic value and nutritional value to jelly candy. The purpose of this study is to determine the physicochemical and organoleptic properties of jelly candy. The method in the research was divided into three stages, namely making carica seed juice, making jelly candy formulations, and product analysis, including moisture content, ash content, pH, antioxidant, total flavonoids, texture, and organoleptic tests. This study used a Complete Random Design (CRD) with one factor of difference in the percentage of carica seed juice added in jelly candy, namely F0 (0% carica seed juice), F1 (32% carica seed juice), F2 (36% carica seed juice), and F3 (40% carica seed juice). Statistical analysis was carried out using one–way ANOVA followed by the Duncan Multiple Range Test (DMRT) at a confidence level og 95%. Jelly carica candy has moisture content value of 18.06% – 18.41%; ash content 1.35 – 1.85%; pH 4.6 – 5.3; antioxidant 928.69 – 1562.97 ppm; flavonoids 0.75 – 2.02 mgQE/g; hardness 61.01 – 141.70 N; cohesiveness 0.36 – 0.44; gumminess 28.37 – 62.45; springiness 0.76 – 0.83; chewiness 21.74 – 52.00; yellowish – orange color, distinctive carica flavor, chewy texture, non – sticky and has a sweet and sour taste. The addition of carica seed juice has a significant effect on the physicochemical and organoleptic properties of carica jelly candy. Keywords: Antioxidant, Carica jelly candy, Carica seed juice, Formulation, Physical properties, Total flavonoid.
Physicochemical characteristics and fourier transform infrared spectroscopy (FTIR) analysis of non-cariogenic gummy candy as response to Chlorella vulgaris microalgae and xylitol sweetener Khairi, Amalya Nurul; Oktafiany, Lintang Puja; Jebreen, Ali Mohammad Yousef
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 1 (2026): IN PROGRESS
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Abstract

Gummy candies are popular semi-solid products, but mostly are high in sucrose and low in nutritional value. Fortification with Chlorella vulgaris, which is rich in protein and micronutrients, and the use of xylitol as a low-calorie sweetener, has the potential to improve the functional quality of the product. This study aimed to evaluate the effect of variations in Chlorella vulgaris and xylitol on the physicochemical characteristics of gummy candies using a one-factor completely randomized design with five formulations (F0–F4). The analysis included physical properties (i.e., hardness, cohesiveness, gumminess, chewiness, adhesiveness), chemical properties (i.e., pH, total protein, soluble, insoluble), and functional groups through FTIR. The results showed that the treatment had a significant effect (p < 0.05) on all parameters. The best selected formulation produced a hardness of 2.37 N, cohesiveness of 0.78, gumminess of 0.84 N, chewiness of 1.21 Nmm, and total protein of 11.99%. The FTIR spectrum identified O–H bands at 3283.75 cm⁻¹, C–H at 2920.39 cm⁻¹, and Amide I at 1632.18 cm⁻¹, indicating interactions between components in the gel matrix. Overall, the combination of Chlorella vulgaris and xylitol produces high-protein gummy candies with good physicochemical quality and potential as functional foods supporting stunting prevention.
Co-Authors Albana, Ridho Huda Khairi, Amalya Nurul Oktafiany, Lintang Puja