Inovasi Pembuatan Permen Jelly dan Permen Kristal dari Ekstrak Daun Gaharu (Aquilaria malaccensis Lamk.)

Abstract

In general, crystal candy and jelly candy are only known as foods that contain calories and do not have antioxidants. By making innovations based on agarwood leaves (Aquilaria malaccensis Lamk.) which contain antioxidant compounds, The development of jelly and crystal candy products that are good for health can have promising market potential and prospects. The purpose of this study is to find out the best formulation in making jelly and crystal candies containing agarwood leaf extract concentrations of 1%, 2%, and 3%, to find out whether the addition of agarwood leaf extract will affect sensory characteristics (color, aroma, taste, and texture), chemistry (moisture content, crude fiber content, vitamin C, and antioxidants), and to obtain jelly and crystal candies from agarwood leaf extract that the panelists prefer. This study used a complete randomized design (RAL) with a concentration of agarwood leaf extract as a treatment consisting of 4 treatment levels, namely 0%, 1%, 2% and 3% by maceration to produce agarwood leaf extract, then jelly candies and crystal candies are made according to the formulation, and tests are carried out to find out the parameters set. Based on the results of the study, the formulation of 2% concentration jelly candy (FJ2) and 3% concentration crystal candy (FK3) is considered the best formulation, the increase in the concentration of agarwood leaf extract affects the content of moisture content, crude fiber, vitamin C, antioxidants, and the formulation of 2% concentration jelly candy (FJ2) and 3% concentration crystal candy (FK3) are the most preferred candies by the panelists.