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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Journal of Agriprecision & Social Impact
Amalia, Alvina Wahyu
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Social Sciences Other

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Proximate Analysis of Milk-Based Jelly Candy with Different Bee Pollen Concentrations Amertaningtyas, Dedes; Amalia, Alvina Wahyu; Evanuarini, Herly; Susilo, Agus; Jaya, Firman; Widati, Aris Sri
Journal of Agriprecision & Social Impact Vol. 2 No. 3 (2025): November: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v2i3.77

Abstract

This study aimed to evaluate the effect of bee pollen addition on the chemical composition of cow’s milk–based jelly candy. Bee pollen is a natural product rich in proteins, minerals, and bioactive compounds, which may enhance the nutritional value of food products. The research was conducted at the Dairy Technology Laboratory, Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, from June to August 2025. The research method used was a laboratory experiment using Complete Randomized Design (CRD) ANOVA with 4 treatments and 4 replications. If different results were obtaindes between treatments, Duncan’s Multiple Range Test (DMRT) was continued. Four treatments were applied: T0 (control, without bee pollen), T1 (6%), T2 (12%), and T3 (19%). The results demonstrated that bee pollen supplementation had a highly significant effect (P<0.01) on the protein content (Kjeldahl method), moisture content (Gravimetri method), ash content (Dry Ashing method), and carbohydrate content (By Different method), but showed no significant effect (P>0.05) on fat content (Soxhlet method). Protein content increased from 16.83% to 19.30%, moisture content increased from 29.56% to 34.30%, while ash content exhibited a fluctuating trend. Conversely, carbohydrate content decreased from 52.90% to 45.19%. Overall, the addition of bee pollen improved the nutritional quality and functional potential of milk-based jelly candy, particularly as a natural source of protein and minerals.
Sensory and Chemical Evaluation of Jelly Candy with Honey Powder Substitution Amertaningtyas, Dedes; Amalia, Alvina Wahyu; Evanuarini, Herly; Susilo, Agus; Jaya, Firman; Widati, Aris Sri; Azkarahman, Aldyon Restu; Masyithoh, Dewi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.2

Abstract

Jelly candy is a type of soft candy made from fruit extract, sugar, and gelatin. The high sugar content may have adverse health effects. Therefore, honey powder has potential as a partial sugar substitute as well as a functional ingredient. The aim of this study was to determine the best percentage of honey powder substitution to replace part of the sugar in milk jelly candy. The main raw material was cow’s milk with honey powder as a sugar (sucrose) substitute. The study used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were T0 (25% sugar without honey powder), T1 (19% sugar + 6% honey powder), T2 (12.5% sugar + 12.5% honey powder), and T3 (6% sugar + 19% honey powder). The results showed that partial substitution of sugar with honey powder had a highly significant effect (p < 0.01) on reducing sugar (5.56-11.43%), antioxidant (90.16-116.73 ?g/mL), and color of sensory evaluation (3.58-4.05), as well as a significant effect (p < 0.05) on protein content (11.51-12.50%), taste (3.78-4.18), aroma (3.53-3.80), and overall acceptance (3.50-3.90), but no significant effect (p > 0.05) on texture (3.43-4.18). It can be concluded that substituting part of the sugar with honey powder in milk jelly candy affects the chemical properties. However, based on the evaluation, the control treatment with 25% sugar and no honey powder still be the most preferred product by panelists.
Co-Authors Agus Susilo Aris Sri Widati Azkarahman, Aldyon Restu Dedes Amertaningtyas Firman Jaya Herly Evanuarini Masyithoh, Dewi