Pengaruh Penambahan Ekstrak Daun Kelor (Moringa oleifera) dan Jenis Pemanis terhadap Aktivitas Antioksidan serta Karakteristik Mutu Permen Jeli Berbasis Selulosa Bakteri

Abstract

Consuming functional food products is an effort to improve the nutrition of the Indonesian people. Functional food products are synonymous with antioxidants in them which are believed to be able to prevent free radicals in the body. Jelly candy is a semi-wet food product with basic ingredients in the form of sugar and gelatin. In the manufacture of candy can use a variety of additional materials that have high nutritional value such as Moringa leaves. This study was conducted to determine the effect of the addition of moringa leaf extract and types of sugar on the activity of antioxidants and the quality characteristics of bacterial cellulose-based jelly candy. This study used a factorial completely randomized design (CRD) with two factors, namely the addition of moringa leaf extract (2.5%, 5%, 7.5%, 10%) and the type of sugar (fructose liquid sugar and palm sugar). Test parameters include testing for water content, ash content, fiber content, pH, total sugar, antioxidants, color test, and hedonic test (taste, color, texture, and general acceptance). The results of the study showed that the addition of moringa leaf extract showed a highly significant effect on water content, ash content, fiber content, antioxidants, hedonic taste, and had a significant effect on the color test and color hedonics. While the effect of adding the type of sugar had a highly significant effect on moisture content, ash content, hedonic taste, hedonic color, hedonic texture, and hedonic general acceptance. The addition of 7.5% moringa leaf extract and 60% palm sugar resulted in the best quality bacterial cellulose-based jelly candy.