Physicochemical Properties and Sensory Evaluation of Jelly Candy Made From Different Ratio of K-Carrageenan and Konjac

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Squalen Bulletin of Marine & Fisheries Postharvest & Biotechnology, 9 (1), 2014, 25-34
PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF JELLY

CANDY MADE FROM DIFFERENT RATIO OF -CARRAGEENAN AND KONJAC
Sifat Fisikokimia dan Evaluasi Sensori Permen Jeli yang Terbuat dari
-karaginan dan Konjak dengan Rasio yang Berbeda
Bagus Sediadi Bandol Utomo1, Muhamad Darmawan1, Arif Rahman Hakim2*, and Debby T. Ardi3
1
Research and Development Center for Marine and Fisheries Product Processing and Biotechnology, Jl. K.S. Tubun
Petamburan VI, Jakarta 10260, Indonesia, 2Research and Development Institute for Mechanization of Post Harvest Fisheries, Jl.
Imogiri Barat Km. 11 BantulYogjakarta, 3Swiss German University, EduTown BSDCity, Kav II.1, Bumi Serpong Damai, Banten
*CorrespondenceAuthor: bagus_sbu@yahoo.com
Article history:
Received: 10 January 2014; Revised: 18April 2014;Accepted: 28April 2014
ABSTRACT
A studyonqualityofjellycandyformulated from -carrageenan and konjac(jelly powder),has
beenconducted.Theobjective of thisstudywastodeterminethebestratioof -carrageenan and
konjac in the formulation of jelly candy. The ratio of -carrageenan and konjac was varied from
40:25; 35:30;30:35;to25:40.Thequality parameters observed on jellycandy producedwere gel
strength, elasticity, stickiness, water activity (aw), and sensory test. Results showed that the best
ratioof-carrageenantokonjacwas40:25(formulaA)whichproducedcandywithphysicochemical
quality closedto that of commercialone with hardnessof470.7 g, elasticity of4.5 mm,stickiness
of36.15g,andawof0.5.Whiletheresultsofthesensorytestshowedthatthedifferenceratioofcarrageenan and konjac had no significant effect on the product. Based on that result, the best
formulation in production of jelly candy was formula A.
Keywords: jelly candy, -carrageenan, konjac, jelly powder
ABSTRAK
Telahdilakukanpenelitiantentangmutupermenjeliyangdibuatdarijelibubukyangdiformulasi
dari -karaginan dan konjak. Tujuan dari penelitian ini adalah untuk mendapatkan perbandingan
optimum -karaginan dan konjak dalam formulasi permen jelly. Perlakuan pada penelitian ini
adalah perbandingan -karaginan dan konjak yang di variasi 40:25; 35:30; 30:35; dan 25:40.
Parameter yang diamati pada permen jelly adalah kekerasan, elastisitas, kelengketan, aw dan uji
sensori. Formula A dengan perbandingan -karaginan : konjak 40:25 menghasilkan kualitas
permen jeli yang mendekati kualitas permen jeli komersial. Karakteristik yang dihasilkan dengan
perbandingan tersebut adalah kekerasan 470,7 g, elastisitas 4,5 mm, kelengketan 36,15 g, dan
aw 0.50. Hasil uji sensori menunjukkan bahwa perbedaan perbandingan -karaginan dengan
konjak tidak memberi pengaruh nyata pada produk. Berdasarkan hasil tersebut, formula terbaik
dalam pembuatan jelly candy yang direkomendasikan ialah formulaA.
Kata Kunci: permenjeli, -karaginan, konjak,jeli bubuk
1. Introduction
Candyisoneoffavouritefoodsamongpeoplefrom
awiderangeofage.Candytypicallyvariesintypes,
shapes, taste and colors (Oktav ianti, 2003).
According to National Standard Agency (Badan
Standarisasi Nasional/BSN)(2008),candyisdefined
as atypeof solidfoodfromsugaroramixtureof
sugarwithothersweetenerasthemainingredient,
withorwithoutadditionoffoodadditives.Habillaetal
(2011)statedthatchewycandiesmadewithdifferent
gellingagentsandsweetenersoffercertain/specific
texturecharacteristicsandeatingproperties.Jellies,
caramels,nougatsandtaffiesarethemostcommon
chewycandiesbesidechewinggums.
Jelly candy recipes are mostly developed by
experienced food technologists and chemists. By
blending together different ingredients, they can
controlthevariouscharacteristicsofjellycandy,such
as texture, taste, and appearance. The primary
ingredientsincludewater,gelatin,sweeteners,flavors,
andcolors.Themainingredientresponsibleforthe
candysuniqueandgummycharacteristicsisgelatin
(Traxler,1993).However,utilizationofgelatinonjelly
candyleadstotheincreaseofcostproduction.This
Copyright2014,SqualenBMFPB,ISSN2089-5690
25
problemcanbeovercomebyblendinggelatinwith
hydrocolloids,whicharebelievedtobeabletoimprove
candys texture, enhance moisture retention, and
overallkeepingquality(Habillaetal.,2011).
Hydrocolloidswhichareconsideredtohavean
abilitytoimprovefoodtextureare-carrageenanand
konjac. -carrageenan is mainly used in food
applicationasatextureenhancer.Theprimaryfunction
of-carrageenandependslargelyonitsabilitytoform
cold-settingreversiblegels.Thegelationprocessof
-carrageenan has been extensively studied with
respect to the conformational transition of carrageenanmolecules(Piculell,1995).Meanwhile,
konjacgumisahydrocolloidgumderivedfromthe
tubersofAraceae amorphophallus,whichcomprises
60-70%konjacglucomannan.Ithasbeenrecognized
as GRAS (generally recognized as safe) by a
consensus of scientific opinion 1994 (Khanna &
Tester,2006).Itiswidelyutilizedintheareasoffood
industry(AlGhazzewietal.,2007).Konjacisalso
regardedasnoncaloricfoodandsourceofindigestible
highqualitydietaryfiberwhenitisinitstraditional
form(Panetal.,2011).Duetoitshighviscosity,konjac
isgenerallyaddedtootherhydrocolloidsinorderto
increasetheviscosityofblendedsystemandimprove
foodquality(Yaseenetal.,2005).
Theblending-carrageenanandkonjachasbeen
extensivelystudiedbymanyresearchers.Sinurat,
Murdinah&Utomo(2006)revealedthatmixtureofcarrageenanandkonjacresultedingelstrengthand
viscosity higher than other hydrocolloid mixture,
thereforeitsformulationissuitabletoproducejelly
candy.Subaryono&Utomo(2006)haveobservedthe
useof-carrageenan-konjacinjellycandyproduction
showing that the optimum concentration of -
carrageenan-konjacusedinjellycandyprocessing
was1.5%withratio2:1.However,inalmostthesame
case,Sinuratetal.,2010studiedthecharacteristic
ofjellycandymadeofformulatedjellypowder.The
resultshowedthathigherconcentrationofjellypowder
tendedtotheincreaseofjellycandysgelstrength,
stickiness,andelasticity.Thehighestorganoleptic
scorefortaste,texture,elasticity,transparencyand
acceptance was achieved by jelly powder at
concentrationof4.5%.
Basedontheaboveanalysis,therehasbeenlack
ofstudyconductedtoinvestigatetheoptimizationof
-carrageenanandkonjacproportioninjellycandy
production.Therefore,thisworkwastodeterminethe
effect of different ratio -carrageenan-konjac on
physicochemicalpropertiesandsensoryacceptability
ofjellycandy.
2. Material and Methods
2.1. Materials
ThemainmaterialusedinthisexperimentwascarrageenanextractedfromEucheuma cottonii, using
extractionmethoddevelopedbyHakimetal.(2011),
thecharacteristicof-carrageenanusedwasshown
inTable1.
Othermaterialusedinjellycandyprocessingwas
commercialkonjacpowderhavingspecificationas
follows:particlesize120mesh,glucomannancontent
95% DB (dry bases), viscosity 30.000 mPa.s,
moisture10%,ash3.0%,Pb1mg/kg,As2.0mg/
kg,SO2of100ppm100pHof5.0-7.0,TotalPlate
Count (TPC) value 3000 CFU/g, mold and yeast
number 15 CFU/g. In addition, other supporting
inggredientsusedinthisexperimentweredextrose
Table1.Propertiesof-carrageenan
Parameters
2
Gelstrength(g/cm )
965.40
Elasticity(mm)
9.40
Viscosity(cPs)
49.00
aw
Whiteness
Watercontent(%)
Totalash(%)
Acidinsolubleash(%)
Sulphatecontent(%)
Syneresis(%)
26
Value
0.33
62.40
10.0
8.2
0.02
17
0.05
andKCl(foodgrade).Theequipmentusedforphysical
test were hotplate, analytical balance, viscometer
(Brookfield),TA-XTPlustexture-analyzer,awsprint
(Novasina,modelTH500).
2.2. Methods of Jelly Candy Processing
Inthisresearch,theproportionsof-carrageenan
to konjacusedinjellypowder wasvaried:40:25;
35:30; 30:35; 25:40based onmodified methodof
Sinuratetal.,2010.Theformulasofjellypowderwere
thenappliedtothejellycandyprocessing.Thedetail
formulationofjellypowderispresentedinTable2.
These formulas were then blended with other
ingredients (Table 3) to produce jelly candy. The
procedureofjellycandyprocessingisdescribedas
follows:water,highfructosesyrup(HFS),andsugar
werepouredintoablenderandblendedfor12minutes
oruntilsmallparticlesofsugarwasobtained.The
homogenousjellypowderwaspouredintothemixture
and heated to approximately 80oC for 5 minutes.
Sodiumbenzoate,potassiumcitrate,andflavourwere
addedandmoldedimmediatelyinamolder(dimension
of200mmx140mmx60mm).Themoldwasthen
coveredandwrappedwithaluminumfoilsandfrozen
overnight.Thejellywasthencutintodimensionof30
mmx18mmx12.5mmandthendriedinanovenat
50-60oCfor48hours.Finally,thedriedjellycandy
wascoatedwithicingsugar.
2.3. Parameters Analysis

Analysisofphysicalpropertieswasconductedfor
bothjellypowderandjellycandy.Thejellypowder
was analyzed for its gel strength, elasticity, and
viscosity while jelly candy was analyzed for its
hardness,elasticity,andstickinessusingTA-XT plus
texture analyzer.
Jellycandywhichdimensionapproximatelyof2.5
cmx1.5cmx1cmwasmeasuredforitshardness,
elasticity,andstickinessusingTA-XTPlustextureanalyzerusingprobep/2cylstainless(diameterof2
mm)withdistanceandvelocityof5mmand2mm/s,
respectively(Tuazon,1996).
Gelstrengthwhichisdefinedasforceneededto
breakgelsurfaceincertaintimedividedbydistance
wasmeasuredbymixing3gofsamplewith197mlof
distilledwaterand0.6gofKClinabeakerglassin
ordertomake1.5%samplesolutionwith0.3%ofKCl.
Thesolutionwasheatedonhotplatewithcontinuous
stirringuntilthetemperaturereached80oC.After80oC
wasreached,thesolutionweightwasadjustedtoinitial
weightinordertoreplaceevaporatedwater,thusthe
sampleconcentrationwasconserved.Afterwards,the
solutionwasre-stirredtohomogenize.Thehotsolution
wasthenpouredintoglassshapedplasticmoldwhose
diameterwasapproximately6.5cm.Themoldwas
immediatelyclosedandlefttocooldownto10oCfor
Table2.FormulationsofJellyPowderusingdifferentratioof-Carrageenantokonjac(%)
Formula Formula Formula Formula
Control
(without konjac)
A
B
C
D
Ingredients
k -Carrageenan
Konjac
KCl
Dextrose
Total
65
0
8
27
100
40
25
8
27
100
35
30
8
27
100
30
35
8
27
100
25
40
8
27
100
Table3.FormulationofJellyCandy
Ingredient
JellyPowder
HighFructoseSyrup
Concentration (%)
4.5
47.0
Sugar
9.7
Potassiumcitrate
0.2
Flavor
1.0
Sodiumbenzoate
0.1
Water
37.5
27
1424hours.Finally,thegelstrengthandelasticity
wasmeasuredbyTA-XTplusTextureAnalyzerusing
probenumberP/0.5R(diameter126.26mm,material
delrin)withtestspeed2mm/sanddistance25mm.
Theforceshouldbegiventothecenterofthegel
sample.Thegelstrengthwascalculatedbydividing
forcegivenwithareaoftheprobe(MarineColloids,
1978).
Theviscosityanalysiswasconductedbyweighing
2.25gofsampleandaddedintomixtureof147.75ml
of distilled water in a beakerglass to make 1.5%
samplesolution.Thesolutionwasheatedonhotplate
withcontinuousstirringto80oC.Thesolutionweight
was adjusted to initial weight in order to replace
evaporated water. The solution was re-stirred to
homogenize.Theviscosityofthesolutionwasthen
measuredusingBrookfieldviscometer(FMCCorp,
1977).
The determination of best formulation of jelly
powderwasbased onthepanelistsacceptanceto
theproductasanindicatorofmarketacceptanceto
the product. Sensori test was also conducted to
determinewhichformulawaspreferedbypanelists.
Thetestwasperformedby15semi-trainedpanelists.
Methodusedwasscoringtestforattributesusing1
to5scaleandoverallhedonictestusing1to5scale.
Theexperimentwasconductedinthreereplicates.
Dataanalysisforphysicalandchemicaltestswere
doneusingSPSSprogramwithonewayanalysisof
variance(onewayANOVA)withconfidencelevelof
95%.Sensorytestwasconductedusingunivariate
analysisofvariancewithconfidencelevelof95%,and
followedbyDuncantestusingposthocanalysis.
3. Results and Discussion

3.1. Jelly Powder Properties
Thephysicochemicalpropertiesofjellypowder
weretabulatedinTable4.
Itcanbeseenfromthetablethattheadditionof
konjac in these formulas increased elasticity and
viscositybutthedecreasedgelstrength.Totalash,
acidinsolubleashandsyneresisweredecreasedas
well.Itseemsthat-carrageenanandkonjacworked
synergisticallytoimprovepropertiesofjellypowder.
Brenneretal(2013);JiaoHeetal(2012)reported
thatmixedpolysaccharidegels containingkonjac,
glucomannan and -carrageenan were able to
increasefirmnessandreinforcetheelasticityofthe
gels. The addition of konjac caused an effective
reductionofsyneresisandreducedthegelhardness
in rice starch gels which is subjected to repeated
freezethawcycles(Tatiratet al.,2011).Mixingof
konjacand-carrageenaniswidelyappliedinthefood
industry; however, their intermolecular interaction
mechanismshavenotbeenfullyelucidated(Lianget
al,2011).
3.2. Jelly Candy Properties
3.2.1. Hardness
Hardness of jelly candy is shown in Figure 1.
Basedonstatisticalanalysiswithconfidencelevelof
95%, the difference in jelly powder formulation
influencedthehardnessofjellycandysignificantly.
Thehighestvalueofhardness(739.39g),wasobtained
Table4.Physicalandchemicalpropertiesofjellypowder
No Parameters
Control
Formula
(without konjac)
A
Formula
B
Formula Formula
Jelly powder
C
D
Ellya et al., 2010
1. Gelstrength
(g/cm2)
477
2340
2267
1751
1636
1604
2. Elasticity(mm)
7.4
17.4
18.8
20
24.7
3. Viscosity(cPs)
19.0
502.5
547.5
635.5
1270
525
4. Totalash(%)
26.4
19.4
18.7
16.82
11.54
5. Acidinsoluble
ash(%)
0.3
0.2
0.2
0.13
0.14
6. Syneresis(%)
7.6
5.8
4.7
3.49
1.78
Note:Control:carrageenan65%,konjac0%;FormulaA:carrageenan40%,konjac25%;
FormulaB:carrageenan35%,konjac30%;FormulaC:carrageenan30%,konjac35%;
FormulaD:carrageenan25%,konjac40%;Jellypowder:characteristicpreviousresearch.
28
fromControl.Onthecontrary,thelowestvalue(388.26
g),wasresultedfromFormulaB.
Duncantestshowedthathardnessofcommercial
product (498.8 g) was significantly different from
Formula B, Formula C, and Control. But it was
insignificantlydifferentfromFormulaA(470.6g)and
FormulaD(537.3g).
Hardnessvaluesinthisstudywashigherthanthose
resultedfromtheexperimentofSubaryono&Utomo
(2006)withthehardnessof131.5g.Sinuratetal.,
2010,showedthatbesthardnessonjellycandywas
produced with the addition of 4.5% jelly powder.
Howeverthevalueofhardness(246.5g)resultedfrom
thoseresearcheswasstilllowerthanthisresearch
result.
Hardnessiscausedbyintramolecularbridgesin
-carrageenanwhichisformedinthepresenceofK+
fromKCl.Thebridgewasformedfirstbyionicbond
between K+ and the sulfate group of D-galactose
residueandsecondbyelectrostaticbondbetween
theK +andtheanhydro-O-3,6ringoftheotherDgalactose(Sen&Erboz,2010).
Otherinvestigation(Habillaetal.,2011)showed
thatthehardnessoffreshjellycandysampletested
werefoundtodecreasewiththeadditionofkonjac,
butitprogressivelyincreasedasthesampleswere
storedfor8weeksat30oC.
3.2.2. Elasticity
Theelasticityvaluesofjellycandywereshownin
Figure2.Themostelasticproductwascontrolwith
elasticityvalueof5.00.00mm,yetitwasstillless
elasticthancommercialproductwhichhadelasticity
valueof5.851.21mm.Theleastelasticproductwas
FormulaCwithelasticityof4.070.11mm.Theresult
showedthatjellypowderformulationinfluencedthe
elasticity of jelly candy. Based on Duncan test,
Formula C and Formula D were not significantly
different from Formula B, and Formula A, but
significantlydifferentfromControlandcommercial
product.FormulaB,FormulaA,andControlwerenot
significantlydifferent.Thecommercialproductwere
significantly different compared to all jelly candy
formulationproducedinthisexperiment.Theformulas
withtheelasticityclosesttocommercialproductwere
FormulaA,BandControl.
These f ormulas (A, B, and control) hav e
carrageenanconcentrationhigherthanformulaCand
Dthusbringinghigherelasticityvalue.Itislikelythat
thecommercialjellycandywasusingformulawith
carrageenan concentration higher than other
polysaccharides.Thepresenceofkonjacinthese
formulas were not improved the elasticity of jelly
candies.Subaryono&Utomo(2006)reportedthat
concentrationofcarrageenan-konjac1.5%wasstill
Figure1.Hardnessofjellycandy.
Notes:F.A/FormulaA:carrageenan40%,konjac25%;F.B/FormulaB:carrageenan35%,konjac30%;
F.C/FormulaC:carrageenan30%,konjac35%;F.D/FormulaD:carrageenan25%,konjac40%;
Control/Control:carrageenan65%,konjac0%;Commercial:commercialproduct;Differentletters
superscriptedontheresultsindicatesignificantdifference(P>0.05)betweeneachparametertested
29
Figure2.Elasticityofjellycandy
Notes:F.A/FormulaA:carrageenan40%,konjac25%;F.B/FormulaB:carrageenan35%,konjac30%;F.C/
FormulaC:carrageenan30%,konjac35%;F.D/FormulaD:carrageenan25%,konjac40%;Control/
Control:carrageenan65%,konjac0%;Commercial:commercialproduct;Differentletterssuperscripted
ontheresultsindicatesignificantdifference(P>0.05)betweeneachparametertested.
notequalyettogelatininproducingelasticityofjelly
candy.
3.2.3. Stickiness
Thestickinessvaluesofeachjellycandyareshown
inFigure3.Statisticanalysisresultedthatdifferent
formulationofjellypowderaffectedthestickinessof
theproduct.Theloweststickinessvaluewasgained
fromControlwhichwas22.85gwhilethehighestvalue
wasFormulaCwithstickinessvalueof54.92g.The
closestvaluetothecommercial(30.05g)intermsof
stickinesswasFormulaA(36.15g).
Konjacinthisworkrenderedthestickinessofthe
jellycandytoincrease.Propertieskonjac,i.eability
toholdwateringelmechanismisconsideredtobe
itscausalfactor.Habillaetal(2011)showedthatthe
additionofkonjacenhancedwaterholdingcapacityof
theacid-tinnedstarchjellycandy.
3.2.4. Water activity
TheresultsofwateractivityareplottedinFigure4.
Statistictestindicatesthatformulationofjellycandy
influenced to water activity. Different formulation
resultedinsignificantdifferenceofwateractivity.The
lowestwateractivitywasresultedfromControlwith
only0.45.ThehighestonewasheldbyFormulaD
withavalueof0.50.
Wateractivitys(aw)definedasfree,oravailable
waterinsystem.Wateractivityaffectstheshelflife,
30
safety,texture,flavor,andsmelloffoods.Itmaybe
themostimportantfactorincontrollingspoilage.Most
bacteriadonotgrowatwateractivitiesbelow0.91,
andmostmoldsceasetogrowatwateractivitiesbelow
0.80.Therearerequirementsindefiningwateractivity,
whichare:purewater(aw=1.0)whichisthestandard
state;thesystemisinequilibrium,andthetemperature
isstated(Anon.,2011).Winarno(1980)claimedthat
awminimum for bacteria and mold to grow is 0.7.
Thereforewateractivityvaluesoftheproductsinthis
experimentwasundertherequirementsandfulfillthe
safetyrequirement.
Wateractivityofjellycandytendedtodecreased
withtheadditionofkonjac.Itmightbecausedbythe
abilityofkonjactopreventmoistureabsorptionand
retention. Previous studies have described the
structure and super-absorbent properties of the
deriv ative of konjac glucomannan which had
incorporated hydrophilic groups with a network
structurebygraftingwithsodiumacrylate(Liuetal,
2004).
3.2.5. Sensory test
Sensoryevaluationisascientificmethodusedto
measure and analyze responses to products as
perceivedthroughthesensesofsight,smell,touch,
tasteandhearing.Atthistest,thebestformulawas
shownbythehighestsensoryvalue.
The attributes in the scoring test were texture,
elasticity,transparency,aroma,andtaste.Thesensory
evaluationresultsaretabulatedinTable5.
Figure3.Stickinessofjellycandy.
F.C/FormulaC:carrageenan30%,konjac35%;F.D/FormulaD:carrageenan25%,konjac40%;
Control/Control:carrageenan65%,konjac0%;Commercial:commercialproduct;Differentletters
superscriptedontheresultsindicatesignificantdifference(P>0.05)betweeneachparametertested.
Figure4.WaterActivityvaluesofJellycandy.
F.C/FormulaC:carrageenan30%,konjac35%;F.D/FormulaD:carrageenan25%,konjac40%;Control/
Thestatistictestoftextureparameterresultedin
at leastone sampledifferedsignificantly from the
others. In terms of texture, Control was the least
acceptedbypanelistswithvalueof2.330.98,which
isinterpretedashard,sticky,andbrittletexture,while
FormulaDwasthemostacceptedbypanelistswith
valueof4.130.52,whichcanbededucedthatithad
flexible, non-sticky and elastic texture. However,

Duncan test showed that Formula D was not
significantlydifferentfromFormulaA,FormulaB,and
FormulaC.
Thestatistictestelasticityevaluationresultedin
at leastonesampledifferedsignificantlyfrom the
others.Intermsofelasticity,Controlwastheleast
31
Table5.SensorytestofJellyCandy
Parameters
Control
Formula A
Formula B
Formula C
Formula D
Texture
2.33
0.98a 3.67
0.72b
4.00
0.76b
4.00
0.76b
4.13
0.52b
Elasticity
2.64
1.22a 3.33
0.82b
3.71
0.73b
3.43
0.85b
3.67
0.72b
Transparency 2.60
0.74a 3.80
0.77b
4.07
0.46b
4.07
0.47b
4.20
0.41b
Odor
3.67
0.82a 4.20
0.56b
4.14
0.86b
4.00
0.78ab
4.33
0.62b
Taste
3.67
0.62a 4.13
0.52b
4.00
0.53b
4.20
0.56b
4.13
0.74b
Acceptability 2.20
0.41a
3.40
0.83b
3.73 0.59b
0.72b 4.07
0.46c
3.67
Notes:FormulaA:carrageenan40%,konjac25%;FormulaB:carrageenan35%,konjac30%;FormulaC:
carrageenan30%,konjac35%;FormulaD:carrageenan25%,konjac40%;Control/
isfurtherdeducedthatitwasslightlyelastic,while
FormulaBwasthemostacceptedbypanelistswith
valueof3.710.73,whichimpliesthatithadelasticity
nearlyidealforjellycandy.Nevertheless,Duncantest
showedthatFormulaBwasnotsignificantlydifferent
fromFormulaA,FormulaC,andFormulaD.
Thestatistictestoftransparencyscoreforjelly
candy showed that at least one sample differed
significantly from other products. In terms of
transparency,Control was the least accepted by
panelistswithvalueof2.600.74,whichimpliesthat
the product was slightly cloudy and slightly
unattractive;whileFormulaDwasthemostaccepted
bypanelistswithvalueof4.200.41,whichimplies
that it was transparent, clean, and attractive. Yet,
Duncan test indicates that Formula D was not
significantlydifferentfromFormulaA,FormulaB,and
FormulaC.
Thestatisticofodorscoreresultedinatleastone
sampledifferedsignificantlyfromtheothers.Interms
ofaromaorodor,Controlwastheleastacceptedby
panelistswithvalueof3.670.82,whichimpliesthat
thearomaoftheproductwasdetectedyetverylight,
whileFormulaDwasthemostacceptedbypanelists
withvalueof4.330.62,whichmeansthattheflavor
was fragant and delicant. However, Duncan test
showedthatControlwasnotsignificantlydifferentfrom
Formula C but different significantly from other
formulations.Ontheotherhand,FormulaC,gaveno
significantdifferencetoFormulaB,FormulaA,and
FormulaD.
Intermsoftaste,FormulaControlwastheleast
isfurtherdeducedthatthetasteoftheproductwas
32
sweetandsourtypicalofjellycandy,withalittletaste
ofseaweed,whileFormulaDwasthemostaccepted
bypanelistswithvalueof4.200.56,whichmeans
thatthetastewassweetandsour,typicalofjellycandy,
andnotasteofseaweed.Ontheotherhand,Duncan
test showed that Formula C was not significantly
differentfromeitheroftheFormulaA,FormulaB,or
FormulaD.
Alotofstudieshaveprovedthatfoodappearance
canaffecttheperceptionofthetaste.Control,which
wastheleastacceptedbypanelistsfortransparency
attributethatcontributestotheappearanceof the
product, was also the least accepted for taste
attribute.
Theacceptabilityscoresforeachjellycandyare
tabulated in Table 5. The statistic analysis was
performedusingunivariateanalysisofvarianceand
Duncantest.Thestatisticaldataresultedinsignificant
differencestothelevelofacceptanceofjellycandy.
TheleastacceptedjellycandywasControlwiththe
acceptancevalueof2.200.41,whichwasequalto
dislikeslightly.Controlwasdifferentsignificantlyfrom
otherformulations.FormulaAwasthesecondleast
accepted by panelists, yet it was not significantly
differentfromeitheroftheFormulaB,orFormulaC.
FormulaDwasthemostacceptedbypanelistswith
valueof4.070.46whichequalstoliketheproduct.
Nevertheless,FormulaDwasnotsignificantlydifferent
fromFormulaBandFormulaC.
4. Conclusion
The importantparameter injelly powder is the
physicalpropertiessincehydrocolloidismainlyused
toimprovetexture.Comparedtocontrolithadproven
thatkonjacworkedsynergisticallywithcarrageenan
toimprovegelstrength,elasticity,viscosityandto
reducesyneresis.
Proportionofk-carrageenantokonjacinjellycandy
productionhadaneffecttothephysicochemicalof
theresultedproduct.FormulaAwithk-carrageenan
andkonjacratioof40:25producedjellycandytexture
closedtothecommercialone.Thephysicochemical
propertiesoftheseproductwerehardnessof470.7g,
elasticityof4.5mm,stickinessof36.15gandawof
0.5.HoweverinsensoryevaluationformulaA,B,C
andDshowedthattheproportionofk-carrageenanto
konjacinjellycandyhadnoeffect.Whilejellycandy
productwithoutkonjac,wassignificantydifferentfrom
otherformula.
Basedonthatresult,thebestformulationinjelly
candyproductionwasformulaA.
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Physicochemical Properties and Sensory Evaluation of Jelly Candy Made From Different Ratio of K-Carrageenan and Konjac

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PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF JELLY

2.3. Parameters Analysis

3. Results and Discussion

flexible, non-sticky and elastic texture. However,

Hakim, A.R.,W ibowo,S., Arfini, F., & Peranginangin, R.

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