ANALISIS KEKUATAN GEL (GEL STRENGTH) PRODUK PERMEN JELLY DARI GELATIN KULIT IKAN CUCUT DENGAN PENAMBAHAN KARAGINAN DAN RUMPUT LAUT
Suseno, Sugeng Heri
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Jelly candy is a chewy textured candy with added components such as hydrocolloid, gum, pectin, starch, gelatin, carageenan and others that are used to modify the chewy texture. Th e purpose of this research was to determine the gel strength and the best formulation of jelly candy produced from shark skin gelatin and carageenan. Th e analysis metods used are analysis proximate, pH, yield, viscosity, sensory and gel strength. Th e result showed that the best concentration of acetic acid in making gelatine was 0.1 N and the best formulation of jelly candy was 1.75% gelatine added with 3.50% carageenan. Th e gel strength of the product was 169.35 N/cm2.