Kajian Karakterisasi Permen Jeli dari Campuran Rempah – Rempah dan Penentuan Umur Simpannya

Abstract

The demand for healthy food tends to increase every year along with the growth of public concern on health. Foods consumption, include jelly candy, is not only for daily nutrition needs but also for improving body health. Jelly candy has potency to be developed as a functional food contained dietary fiber, and enhance the flavor and functional properties by adding spices extract mixture. This study aims to obtain a selected jelly candy formulation made from carrageenan and konjac with a spices flavor and determine the physicochemical properties and functional characteristics of the selected product. Furthermore, selected jelly candy shelf life was determined by modified critical moisture content method. In first step, two formulas of spices extract mixture (formula A and formula B) were made. Formula A contained ginger, sappan wood, cinnamon, long pepper and lemongrass while formula B consisted of nutmeg, black pepper, anise, cloves and pandan leaves. These two formulas were used by combining concentration of mixture in 10, 15, and 20%. The jelly candies were coated by edible film which is made from carrageenan. Based on hedonic rating test results, antioxidant capacity and total phenolic compound, selected formula A was jelly candy with 15 % and the formula B was 20 % of added spices extract. Formula A with 15% spices extract had antioxidant capacity of 360.67 mg AEAC/g, total phenolic compound 96.43 mg GAE/g, 4.37 g of total carbohydrate and 0.37 g of dietary fiber per serving (4.5 grams). Formula B with 20% spices extract had 229.46 AEAC of antioxidant capacity, total phenolic compound 317.80 GAE, 4.43 g of total carbohydrate and 0.36 g of dietary fiber per serving (4.5 grams). Shelf life of selected jelly candy at RH 80 % storage using oriented polypropylene (OPP) plastic packaging showed that formula A was 4.4 months and formula B was 4.6 months. This jelly candy had potency to be developed as a functional food because of its dietary fiber content and antioxidant capacity.