Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup
Keywords:
Gelatine, Glucose, Sensory, Soft candy, Taro leaf
Abstract
Although taro is widely grown in Indonesia, it is one of the underutilized crops which is a good source of nutrition. one part of taro that is rarely utilized is the leaves. The objective of this research is to determine the effect of glucose syrup and gelatin concentrations on the organoleptic properties (preference for color, taste, and texture) of soft candy made from taro leaf extract. The method used in this research is experimental which is arranged in a Completely Randomized Factorial Design (CRD) with two factors, which are The concentrations of are (25%, 35%, 45%) and the concentrations of gelatin are (20%, 25%, 30%). Each treatment being repeated three times. The obtained data were analyzed using ANOVA (analysis of variance), and Duncan’s test was conducted if significant differences were obtained. The results shows that soft candy with 35% glucose syrup and 25% gelatin had the highest preference for color. The formulation with 35% glucose syrup and 30% gelatin was most preferred for aroma. The formulation with 45% glucose syrup and 30% gelatin received the highest scores for texture (3.90±0.308) and flavor (3.95±0.63). This research demonstrates that optimizing glucose syrup and gelatin concentrations in soft candies made from underutilized taro leaf extract can significantly enhance specific sensory attributes like texture and flavor. This study can contribute in providing valuable insights for future product development and highlighting the potential of taro leaves as a valuable food ingredient.
References
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Chalchisa, T., Zegeye, A., Dereje, B., & Tolesa, Y. (2022). Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam. International Journal of Fruit Science, 22(1), 711–724. https://doi.org/10.1080/15538362.2022.2113598
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Kurt, A., Bursa, K., & Toker, O. S. (2022). Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios. Food Science and Technology International, 28(2). https://doi.org/10.1177/1082013221993566
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Nisa, S. H. K., Djali, M., & Cahyana, Y. (2021). the Effect of Adding Gelatin and Salt Solution To Off-Grade Sapodilla Jelly Candy Through the Process of Reducing Its Tannin Content. Food ScienTech Journal, 3(2), 140. https://doi.org/10.33512/fsj.v3i2.13223
Nuh, M., Barus, W. B., Miranti, Yulanda, F., & Pane, M. R. (2020). Studi Pembuatan Permen Jelly dari Sari Buah Nangka. Jurnal Penelitian Dan Pengabdian Masyarakat, 9(1), 193–198.
Nurhidayanti, N., Suhartatik, N., & Mustofa, A. (2023). Karakteristik Fisikokimia dan Organoleptik Mi Kering Substitusi Tepung Talas (Colocasi esculenta) dengan Penambahan Daun Katuk (Sauropus androgynus). JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 8(1). https://doi.org/10.33061/jitipari.v8i1.7191
Nurwantoro, N., Hintono, A., Legowo, A. M., Mulyani, S., Quna, T. R., & Sutaryo, S. (2022). The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy. Jurnal Ilmu Dan Teknologi Hasil Ternak, 17(1), 1–9. https://doi.org/10.21776/ub.jitek.2022.017.01.1
Pan, L. H., Wu, C. L., Luo, S. Z., Luo, J. P., Zheng, Z., Jiang, S. T., Zhao, Y. Y., & Zhong, X. Y. (2022). Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity. Food Hydrocolloids, 129. https://doi.org/10.1016/j.foodhyd.2022.107619
Patel, A., & Singh, J. (2023). Taro (Colocasia esculenta L): Review on Its botany, morphology, ethno medical uses, Phytochemistry and pharmacological activities. The Pharma Innovation, 12(3), 05–14. https://doi.org/10.22271/tpi.2023.v12.i3a.18908
Pranata, C., Tarihoran, S. N., & Darmirani, Y. (2021). UJI AKTIVITAS ANTIBAKTERI EKSTRAK DAUN TALAS (Colococasia Esculenta L.) TERHADAP BAKTERI Escherichia coli. JURNAL FARMASIMED (JFM), 4(1). https://doi.org/10.35451/jfm.v4i1.793
Rahmawati, P. S., & Adi, A. C. (2017). Daya Terima Dan Zat Gizi Permen Jeli Dengan Penambahan Bubuk Daun Kelor (Moringa Oleifera). Media Gizi Indonesia, 11(1), 86. https://doi.org/10.20473/mgi.v11i1.86-93
Ramayani, S. L., Nugraheni, D. H., & Wicaksono, A. R. E. (2021). Pengaruh Metode Ekstraksi Terhadap Kadar Total Fenolik dan Kadar Total Flavonoid Daun Talas (Colocasia esculenta L.). Jurnal Farmasi (Journal of Pharmacy), 10(1). https://doi.org/10.37013/jf.v10i1.115
Rivero, R., Archaina, D., Sosa, N., & Schebor, C. (2021). Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds. Lwt, 141(August 2020), 110894. https://doi.org/10.1016/j.lwt.2021.110894
Roudbari, M., Barzegar, M., Sahari, M. A., & Gavlighi, H. A. (2024). Formulation of functional gummy candies containing natural antioxidants and stevia. Heliyon, 10(11), e31581. https://doi.org/10.1016/j.heliyon.2024.e31581
Sao, F. P. V., Bahri, S., & Indriani, I. (2019). PRODUKSI MALTODEKSTRIN DARI PATI UMBI TALAS (Colocasia esculenta) MENGGUNAKAN ENZIM α-AMILASE. KOVALEN: Jurnal Riset Kimia, 5(1). https://doi.org/10.22487/kovalen.2019.v5.i1.11444
Sari, E. M., Fitriani, S., & Ayu, D. F. (2022). Penggunaan Sari Buah Kelubi dan Gelatin Dalam Pembuatan Permen Jelly. Jurnal Teknologi Dan Industri Pertanian Indonesia, 14(2), 63–71. https://doi.org/10.17969/jtipi.v14i2.23309
Skawanti, J. R., & Kusumawardhani, Y. (2020). PUDING TALAS, CEMILAN DARI KOTA BOGOR. Jurnal Hospitality Dan Pariwisata, 6(2). https://doi.org/10.30813/jhp.v6i2.2414
Soedirga, L. C., & Marchellin. (2022). Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan. Caraka Tani: Journal of Sustainable Agriculture, 37(1), 1–14. https://doi.org/10.20961/carakatani.v37i1.53798
Temesgen, M. (2015). Nutritional Potential , Health and Food Security Benefits of Taro Colocasia Esculenta ( L .): A Review. Food Science and Quality Management, 36(June 2015), 23–31.
Tireki, S., Sumnu, G., & Sahin, S. (2021). Correlation between physical and sensorial properties of gummy confections with different formulations during storage. Journal of Food Science and Technology, 58(9), 3397–3408. https://doi.org/10.1007/s13197-020-04923-3
W Mariam, L. (2018). Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) –Wheat (Aestium triticium) Composite Bread. Current Trends in Biomedical Engineering & Biosciences, 16(2). https://doi.org/10.19080/ctbeb.2018.16.555935
Wulandari, E. (2015). Aktivitas Antioksidan dan Kualitas Gummy Candy Ekstrak Akar Alang-Alang (Imperatacylindrica) dengan Variasi Penambahan Gelatin dan Agar-Agar Serta Pewarna Alami. Univesitas Muhammadiyah Surakarta.
Afriyanto, Akhyar, A., & Rahmayuni. (2016). The Effect Of Addition Carrageenan Quality Of Jelly Candy Pedada Fruit (Sonneratia Caseolaris). Jurnal Online Mahasiswa, 3(2), 1–9.
Alipal, J., Mohd Pu’ad, N. A. S., Lee, T. C., Nayan, N. H. M., Sahari, N., Basri, H., Idris, M. I., & Abdullah, H. Z. (2019). A review of gelatin: Properties, sources, process, applications, and commercialisation. Materials Today: Proceedings, 42(February), 240–250. https://doi.org/10.1016/j.matpr.2020.12.922
Altınok, E., Palabiyik, I., Gunes, R., Toker, O. S., Konar, N., & Kurultay, S. (2020). Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size. LWT, 118. https://doi.org/10.1016/j.lwt.2019.108776
Avallone, P. R., Romano, M., Sarrica, A., Delmonte, M., Pasquino, R., & Grizzuti, N. (2022). Effect of Sugars on Gelation Kinetics of Gelatin Gels. Fluids, 7(5), 1–12. https://doi.org/10.3390/fluids7050163
Bohari, B., Ansori, M., Amaliah, L., Sartika, R. S., & Koerniawati, R. D. (2022). Informasi Nilai Gizi dan Keamanan Pangan Brownies Talas Beneng. Jurnal Pengabdian Dan Pengembangan Masyarakat Indonesia, 1(1). https://doi.org/10.56303/jppmi.v1i1.10
Chalchisa, T., Zegeye, A., Dereje, B., & Tolesa, Y. (2022). Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam. International Journal of Fruit Science, 22(1), 711–724. https://doi.org/10.1080/15538362.2022.2113598
Dash, R., Foston, M., & Ragauskas, A. J. (2013). Improving the mechanical and thermal properties of gelatin hydrogels cross-linked by cellulose nanowhiskers. Carbohydrate Polymers, 91(2), 638–645. https://doi.org/10.1016/j.carbpol.2012.08.080
DeMars, L. L., & Ziegler, G. R. (2001). Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids, 15(4–6). https://doi.org/10.1016/S0268-005X(01)00044-3
Efe, N., & Dawson, P. (2022). A Review: Sugar-Based Confectionery and the Importance of Ingredients. European Journal of Agriculture and Food Sciences, 4(5), 1–8. https://doi.org/10.24018/ejfood.2022.4.5.552
Ferdaus, M. J., Chukwu-Munsen, E., Foguel, A., & da Silva, R. C. (2023). Taro Roots: An Underexploited Root Crop. Nutrients, 15(15). https://doi.org/10.3390/nu15153337
Hartiati, A., & Tuningrat, I. . M. (2020). Influence of Type and Concentration of Acids on Hydrolisis Starch of “Taro Tuber” Into Sugar Liquid. Agroindustrial Journal, 6(2). https://doi.org/10.22146/aij.v6i2.56956
Iskandar, B. S., Irawan, B., Mulyanto, D., Iskandar, J., Afinanda, A., & Rajab, B. (2023). Gastronomic ethnobotany of traditional vegetables among the Sundanese in rural West Java, Indonesia. Biodiversitas, 24(7). https://doi.org/10.13057/biodiv/d240732
Jiamjariyatam, R. (2018). Influence of gelatin and isomaltulose on gummy jelly properties. International Food Research Journal, 25(2).
Johnson, J., & Clydesdale, F. M. (2006). Perceived Sweetness and Redness in Colored Sucrose Solutions. Journal of Food Science, 47(3), 747–752. https://doi.org/10.1111/j.1365-2621.1982.tb12706.x
Kurt, A., Bursa, K., & Toker, O. S. (2022). Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios. Food Science and Technology International, 28(2). https://doi.org/10.1177/1082013221993566
Nelwan, B., Langi, T., Koapaha, T., & Tuju, T. (2015). Pengaruh Konsentrasi Gelatin dan Sirup Glukosa Terhadap Sifat Kimia dan Sensoris Permen Jelly Sari Buah Pala (Myristica fragrans Houtt). Jurnal Teknologi Pertanian, 6(3), 1–10. https://doi.org/10.35791/cocos.v6i3.6818
Nelwan, B., Langi, T., Koapaha, T., & Tuju, T. (2016). The effect of gelatin and glucose syrup concentration to chemical and sensoric propertiesof jelly candyfrom nutmeg juice. Cocos, 50(5), 336–348. https://doi.org/10.7868/s0320930x16050042
Nisa, S. H. K., Djali, M., & Cahyana, Y. (2021). the Effect of Adding Gelatin and Salt Solution To Off-Grade Sapodilla Jelly Candy Through the Process of Reducing Its Tannin Content. Food ScienTech Journal, 3(2), 140. https://doi.org/10.33512/fsj.v3i2.13223
Nuh, M., Barus, W. B., Miranti, Yulanda, F., & Pane, M. R. (2020). Studi Pembuatan Permen Jelly dari Sari Buah Nangka. Jurnal Penelitian Dan Pengabdian Masyarakat, 9(1), 193–198.
Nurhidayanti, N., Suhartatik, N., & Mustofa, A. (2023). Karakteristik Fisikokimia dan Organoleptik Mi Kering Substitusi Tepung Talas (Colocasi esculenta) dengan Penambahan Daun Katuk (Sauropus androgynus). JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 8(1). https://doi.org/10.33061/jitipari.v8i1.7191
Nurwantoro, N., Hintono, A., Legowo, A. M., Mulyani, S., Quna, T. R., & Sutaryo, S. (2022). The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy. Jurnal Ilmu Dan Teknologi Hasil Ternak, 17(1), 1–9. https://doi.org/10.21776/ub.jitek.2022.017.01.1
Pan, L. H., Wu, C. L., Luo, S. Z., Luo, J. P., Zheng, Z., Jiang, S. T., Zhao, Y. Y., & Zhong, X. Y. (2022). Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity. Food Hydrocolloids, 129. https://doi.org/10.1016/j.foodhyd.2022.107619
Patel, A., & Singh, J. (2023). Taro (Colocasia esculenta L): Review on Its botany, morphology, ethno medical uses, Phytochemistry and pharmacological activities. The Pharma Innovation, 12(3), 05–14. https://doi.org/10.22271/tpi.2023.v12.i3a.18908
Pranata, C., Tarihoran, S. N., & Darmirani, Y. (2021). UJI AKTIVITAS ANTIBAKTERI EKSTRAK DAUN TALAS (Colococasia Esculenta L.) TERHADAP BAKTERI Escherichia coli. JURNAL FARMASIMED (JFM), 4(1). https://doi.org/10.35451/jfm.v4i1.793
Rahmawati, P. S., & Adi, A. C. (2017). Daya Terima Dan Zat Gizi Permen Jeli Dengan Penambahan Bubuk Daun Kelor (Moringa Oleifera). Media Gizi Indonesia, 11(1), 86. https://doi.org/10.20473/mgi.v11i1.86-93
Ramayani, S. L., Nugraheni, D. H., & Wicaksono, A. R. E. (2021). Pengaruh Metode Ekstraksi Terhadap Kadar Total Fenolik dan Kadar Total Flavonoid Daun Talas (Colocasia esculenta L.). Jurnal Farmasi (Journal of Pharmacy), 10(1). https://doi.org/10.37013/jf.v10i1.115
Rivero, R., Archaina, D., Sosa, N., & Schebor, C. (2021). Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds. Lwt, 141(August 2020), 110894. https://doi.org/10.1016/j.lwt.2021.110894
Roudbari, M., Barzegar, M., Sahari, M. A., & Gavlighi, H. A. (2024). Formulation of functional gummy candies containing natural antioxidants and stevia. Heliyon, 10(11), e31581. https://doi.org/10.1016/j.heliyon.2024.e31581
Sao, F. P. V., Bahri, S., & Indriani, I. (2019). PRODUKSI MALTODEKSTRIN DARI PATI UMBI TALAS (Colocasia esculenta) MENGGUNAKAN ENZIM α-AMILASE. KOVALEN: Jurnal Riset Kimia, 5(1). https://doi.org/10.22487/kovalen.2019.v5.i1.11444
Sari, E. M., Fitriani, S., & Ayu, D. F. (2022). Penggunaan Sari Buah Kelubi dan Gelatin Dalam Pembuatan Permen Jelly. Jurnal Teknologi Dan Industri Pertanian Indonesia, 14(2), 63–71. https://doi.org/10.17969/jtipi.v14i2.23309
Skawanti, J. R., & Kusumawardhani, Y. (2020). PUDING TALAS, CEMILAN DARI KOTA BOGOR. Jurnal Hospitality Dan Pariwisata, 6(2). https://doi.org/10.30813/jhp.v6i2.2414
Soedirga, L. C., & Marchellin. (2022). Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan. Caraka Tani: Journal of Sustainable Agriculture, 37(1), 1–14. https://doi.org/10.20961/carakatani.v37i1.53798
Temesgen, M. (2015). Nutritional Potential , Health and Food Security Benefits of Taro Colocasia Esculenta ( L .): A Review. Food Science and Quality Management, 36(June 2015), 23–31.
Tireki, S., Sumnu, G., & Sahin, S. (2021). Correlation between physical and sensorial properties of gummy confections with different formulations during storage. Journal of Food Science and Technology, 58(9), 3397–3408. https://doi.org/10.1007/s13197-020-04923-3
W Mariam, L. (2018). Effects of Taro Varieties and Blending Ratios on Proximate Compositions and Anti-Nutritional Factors of Taro (Colocasia esculenta) –Wheat (Aestium triticium) Composite Bread. Current Trends in Biomedical Engineering & Biosciences, 16(2). https://doi.org/10.19080/ctbeb.2018.16.555935
Wulandari, E. (2015). Aktivitas Antioksidan dan Kualitas Gummy Candy Ekstrak Akar Alang-Alang (Imperatacylindrica) dengan Variasi Penambahan Gelatin dan Agar-Agar Serta Pewarna Alami. Univesitas Muhammadiyah Surakarta.
Published
2024-07-12
How to Cite
Maharani, R. S., & Arzani, L. D. (2024). Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup. Jurnal Teknologi Dan Mutu Pangan, 3(1), 22-30. https://doi.org/https://doi.org/10.30812/jtmp.v3i1.4177
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