Pengaruh Penambahan Ekstrak Daun Cincau Hijau (Cyclea barbata Miers) dan Konsentrasi Sukrosa terhadap Karakteristik Mutu Permen Jeli Sirsak (Annona muricata L)

Abstract

Jelly candy is a chewy and elastic snack food product made from a mixture of sugar, sweeteners, and gelling agents. The use of green grass jelly leaf extract as a healthier and more natural alternative. Sucrose plays the biggest role in the manufacture of jelly candy in providing a high sweetness. This study was aimed to determine the effect of adding green grass jelly leaf extract and sucrose concentration on the quality characteristics of soursop jelly candy. The study applied a completely randomized design (CRD) factorial method with two factors, namely the addition of green cincau leaf extract (15%, 30%, and 45%) and sucrose concentration (10%, 20%, and 30%). The results showed that the addition of green grass jelly leaf extract had a highly significant effect (P<0.01) on color index, pH, water activity (Aw), moisture content, ash content, antioxidant activity, descriptive organoleptic tests for color and texture, hedonic organoleptic tests for general acceptance, and had a non-significant effect (P>0.05) on reducing sugars, organoleptic aroma tests, and organoleptic taste tests. Meanwhile, sucrose concentration had a highly significant effect (P<0.01) on color index, water activity (Aw), moisture content, ash content, reducing sugars, descriptive organoleptic tests for color, taste, and texture, and hedonic organoleptic tests for general acceptance, and had no significant effect (P>0.05) on pH, antioxidant activity, and descriptive organoleptic tests for aroma. The interaction of the two factors had a highly significant effect (P<0.01) on color index, water activity (Aw), moisture content, ash content, and springiness texture. The best treatment was found in the C2S1 treatment combination, namely the addition of 30% green grass jelly leaf extract and 10% sucrose concentration.