Innovation of Avocado Leaf-Based Jelly Candy with the Addition of Beef Gelatin

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Published: Feb 28, 2023
DOI: https://doi.org/10.19109/rmc13z84
Keywords:
extraction, Lattice Parameter, Le Bail’s Method, refinement, Cotton

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Sulung Rahmawan Wira Ghani
Universitas Hasyim Asy’ari Tebuireng
Elly Rustanti
Universitas Hasyim Asy’ari Tebuireng

Abstract

This study aims to develop avocado (Persea americana Mill) leaf-based jelly candy with the addition of bovine gelatin, in response to the increasing demand for herbal food and beverage products in Indonesia. The research methodology involved making five jelly candy formulas with varying concentrations of gelatin and avocado leaf extract. Product quality testing was conducted to determine moisture content, pH, texture, and organoleptic analysis. The results showed that all jelly candy formulas met the set standards for moisture content, with a pH that was classified as acidic and ranged from 3.35 to 4.56. The texture of the jelly increased with increasing gelatin concentration, and formula 5 obtained the highest score in the organoleptic test, indicating panelists' preference for color, aroma, taste, and texture. The conclusion of this study is that the formulation of bovine gelatin addition has a significant effect on the quality of jelly candy, with formula 5 being the most preferred. This research provides an important contribution to the development of herbal products in the food and beverage industry in the form of jelly candy products

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How to Cite
Innovation of Avocado Leaf-Based Jelly Candy with the Addition of Beef Gelatin . (2023). ALKIMIA : Jurnal Ilmu Kimia Dan Terapan, 7(1), 299-304. https://doi.org/10.19109/rmc13z84
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Vol. 7 No. 1 (2023): ALKIMIA
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Articles
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How to Cite

Innovation of Avocado Leaf-Based Jelly Candy with the Addition of Beef Gelatin . (2023). ALKIMIA : Jurnal Ilmu Kimia Dan Terapan, 7(1), 299-304. https://doi.org/10.19109/rmc13z84