Pengaruh Kombinasi Penggunaan Sukrosa dengan Sirup Glukosa serta Bubuk Kulit Kopi Arabika dengan Jahe Merah terhadap Karakteristik Mutu Permen Keras

Abstract

Hard candy is a snack in a solid and hard form made from sugar or a combination of sugar with other sweeteners. Sucrose and glucose syrup at appropriate concentrations can be used as the main ingredients in forming the texture of hard candy. The addition of Arabica coffee husk powder and red ginger powder can influence the sensory properties and overall quality hard candy. This study was conducted to investigate the effect of combining sucrose with glucose syrup and the addition of Arabica coffee husk powder with red ginger powder on the quality characteristics of hard candy. The research employed a factorial completely randomized design with two factors: the combination of sucrose with glucose syrup (S) at ratios of 70:30%, 65:35%, and 60:40%, and the ratio of Arabica coffee husk powder to red ginger powder (K) at 1:1, 2:1, and 3:1. The results indicated that the combination of sucrose and glucose syrup (S) highly significantly affected (P<0.01) on moisture content, ash content, water activity, total soluble solids, reducing sugars, textural properties, and overall hedonic acceptance; had a significant effect (P<0.05) on color index and taste description; and showed no significant effect (P>0.05) on antioxidant activity, color description, and aroma. The ratio of Arabica coffee husk powder to red ginger powder had a highly significant impact (P<0.01) on moisture content, ash content, water activity, color index, antioxidant activity, reducing sugars, and taste; a significant effect (P<0.05) on total soluble solids, color, aroma, and overall hedonic acceptance; and no significant effect (P>0,05) on textural properties. The interaction between the two factors showed a highly significant effect (P<0.01) on moisture content, significant effects (P<0.05) on ash content, water activity, reducing sugars, and taste; and no significant effects (P>0.05) on total soluble solids, color index, antioxidant activity, color, aroma, texture, and overall hedonic acceptance. The optimal treatment (S1K3), with a sucrose-to-glucose syrup ratio of 70:30% and an Arabica coffee husk-to-red ginger powder ratio of 3:1, contained 15.69 mg GAE/g total phenols, 0.48 mg QE/g total flavonoid, 0,83% caffeine, 68.88% total sugar, and 1.74% crude fiber, hardness 6788.25 gf, cohesiveness 0.09, springiness 0.03 mm, and adhesion 10.19 mJ.