Efek Penambahan Kolagen Ceker Ayam terhadap Kualitas Fisik dan Uji Organoleptik Permen Susu Karamel

Abstract

Caramel milk candy or milk candy is a processed milk product and is included in the category of sugar and confectionery products. Milk caramel or hoppies is a type of candy made using milk as the main ingredient. The purpose of this study was to determine the optimal concentration of chicken feet collagen addition to produce caramel milk candy with good quality and high acceptability. The research was conducted at the Livestock Production Laboratory of the Animal Science Study Program and the Laboratory of Food Chemistry and Biochemistry Analysis of the Food Technology Study Program, Faculty of Agriculture, University of Sumatera Utara, from January 2025 to March 2025. The method used was a Completely Randomized Design (CRD) with 4 treatments (0, 100, 200, 300 ml of chicken feet collagen), each with 5 replications. The observed parameters included hedonic and hedonic quality organoleptic (color, aroma, texture, taste), pH value, and yield. The results showed that the addition of chicken feet collagen had a significant effect (P<0.05) on hedonic quality organoleptic (color, texture, taste), hedonic (taste), pH value, and yield, but had no significant effect (P>0.05) on hedonic quality organoleptic (aroma), hedonic (color, aroma, texture). The addition of chicken feet collagen at treatment P1 (100 ml) showed the best results.