Evaluation of Proximate, Organoleptic and Vitamin C Changes of Seaweed Jelly Candy (Gracillaria Sp.) after the Addition of Honey Mango Juice
Luthfiah *
Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture, 90655, Pangkajene and Islands Regency, South Sulawesi, Indonesia.
Tasir
Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture, 90655, Pangkajene and Islands Regency, South Sulawesi, Indonesia.
Agussalim Matti
Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture, 90655, Pangkajene and Islands Regency, South Sulawesi, Indonesia.
Fifi Arfini
Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture, 90655, Pangkajene and Islands Regency, South Sulawesi, Indonesia.
Andi Ridwan Makkulawu
Department of Agroindustry, Pangkep State Polytechnic of Agriculture, 90655, Pangkajene and Islands Regency, South Sulawesi, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Aims: to determine the effect of the addition of honey mango juice on the characteristics of jelly candy
Study Design: This research was designed using a completely randomized design (CRD) with four treatments namely A (addition of 0% mango juice), B (addition of 9.93%% mango juice), C (addition of 12.5% mango juice) and D (addition of 16.07% mango juice) with 2 replications. Proximate and sensory data of jelly candy were analyzed by analysis of variance (ANOVA) and followed by honest real difference test at α5% level
Place and Duration of Study: This research was conducted at the Makassar Health Laboratory Center (Chemical Testing) and Departemen of Aquatic Product Processing and Storage Workshop (Organoleptic Test) of Pangkep State Polytechnic of Agriculture from April to July 2024.
Methodology: The analysis conducted in this study included chemical and organoleptic analysis. Chemical analysis included: analysis of water content by distillation method, total sugar content. Vitamin C levels through iodometric titration. Organoleptic (sensory) analysis included Odor, taste, texture and color.
Results: The results showed that the addition of mango juice to the characteristics of jelly candy was significantly different to water content, total sugar content and vitamin C. The best product based on chemical analysis is jelly candy in treatment D with the highest vitamin C content (5520.1 µg/g) and the highest total sugar content (38.92%) while the lowest water content (11.21%) was found in treatment A. Tests on organoleptic assessment of the highest panelists in treatment D, namely Odor 3.8 (like), taste 4.2 (like), texture 3.2 (normal), and color 3.7 (like).
Keywords: Gracillaria, jelly candy, mango juice, vitamin C