Inovasi Permen Jelly Fungsional Berbahan Dasar Ubi Jalar Ungu Dengan Penambahan Kulit Biji Kakao Dan Pemanfaatan Gula Kelapa Sebagai Pemanis Alami

Abstract

Jelly candy is a popular snack enjoyed by various demographics. However, it is also known for its high sugar content and low nutritional value. This study was aimsed to innovate a healthier and more nutritious jelly candy product. The study investigated the effect of adding cocoa pod husk and varying percentages of coconut sugar on purple sweet potato jelly candy. The study employs a completely randomized design with two factors: the concentration of cocoa pod husk (0%, 5%, 10%) and the percentage of coconut sugar (40%, 50%, 60%). The analyzed parameters were moisture content, ash content, reducing sugar, color index, antioxidant activity, total anthocyanin, and organoleptic properties (color, aroma, taste, texture), as well as hedonic and general acceptability. The results indicate that the addition of cocoa pod husk had exhibits a highly effect (P<0.01) on the quality of purple sweet potato jelly candy, particularly on moisture content, crude fiber content, color index, antioxidant activity, and organoleptic properties (color, taste, texture), along with hedonic scores for color, texture, and general acceptability. It also showed a significant effect (P<0.05) on hedonic taste. The percentage of coconut sugar exhibits a highly effect (P<0.01) in the moisture content of the jelly candy. The interaction between the two factors showed a highly effect (P<0.01) on color index, organoleptic color, taste, texture, hedonic color, taste, and texture. The best treatment based on the De Garmo method was K3G3 (10% cocoa pod husk and 60% coconut sugar).