Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration
Jelly candy is a product that has the characteristics of being chewy and varied in texture. Carrageenan, an alternative natural raw material as a gelling agent in jelly candy, is one of the producers of red seaweed carrageenan because it has a very complex composition. Cinnamon contains about 91.88-...
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| Format: | Article |
| Language: | English |
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State Islamic University Sunan Kalijaga
2024-10-01
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| Series: | Biology, Medicine & Natural Product Chemistry |
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| Online Access: | https://sciencebiology.org/index.php/BIOMEDICH/article/view/573 |
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| author | Erwin Setiawan Rizky Muliani Dwi Ujianti Iffah Muflihati Arief Rakhman Affandi |
| author_facet | Erwin Setiawan Rizky Muliani Dwi Ujianti Iffah Muflihati Arief Rakhman Affandi |
| author_sort | Erwin Setiawan |
| collection | DOAJ |
| description | Jelly candy is a product that has the characteristics of being chewy and varied in texture. Carrageenan, an alternative natural raw material as a gelling agent in jelly candy, is one of the producers of red seaweed carrageenan because it has a very complex composition. Cinnamon contains about 91.88-94.19% cinnamaldehyde as an antioxidant compound. The study aimed to determine the value of the antioxidant activity obtained and the correlation between the cinnamon powder jelly candy Koerintji variety and the addition of red seaweed carrageenan with different concentration variations. The study was conducted using a completely randomized design with two factors. Carrageenan concentrations consist of 3.5% and 5%. The results showed that the concentration of red seaweed carrageenan significantly affected the antioxidant activity value and characteristics of cinnamon jelly candy. The best treatment was obtained at a concentration of 1.5% cinnamon and 5% red seaweed carrageenan with chemical characteristics water content 11.49%, antioxidant activity 50.26%, pH value 4.82%, physical characteristics colour (brightness) 40.72%, texture hardness 2.3%, adhesiveness 3.1%, elasticity 2.76%, colour preference 4.66%, aroma preference, 4.32%, flavour preference 4.66%, elasticity texture preference 4.56%, taste 4.80%, and overall 4.04%. |
| format | Article |
| id | doaj-art-2d07593acf4a49eb96ac697d094c9c68 |
| institution | DOAJ |
| issn | 2089-6514 2540-9328 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | State Islamic University Sunan Kalijaga |
| record_format | Article |
| series | Biology, Medicine & Natural Product Chemistry |
| spelling | doaj-art-2d07593acf4a49eb96ac697d094c9c682025-08-20T02:46:05ZengState Islamic University Sunan KalijagaBiology, Medicine & Natural Product Chemistry2089-65142540-93282024-10-0113241542110.14421/biomedich.2024.132.415-421290Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan ConcentrationErwin Setiawan0Rizky Muliani Dwi Ujianti1Iffah Muflihati2Arief Rakhman Affandi3Universitas PGRI SemarangUniversitas PGRI SemarangUniversitas PGRI SemarangUniversitas PGRI SemarangJelly candy is a product that has the characteristics of being chewy and varied in texture. Carrageenan, an alternative natural raw material as a gelling agent in jelly candy, is one of the producers of red seaweed carrageenan because it has a very complex composition. Cinnamon contains about 91.88-94.19% cinnamaldehyde as an antioxidant compound. The study aimed to determine the value of the antioxidant activity obtained and the correlation between the cinnamon powder jelly candy Koerintji variety and the addition of red seaweed carrageenan with different concentration variations. The study was conducted using a completely randomized design with two factors. Carrageenan concentrations consist of 3.5% and 5%. The results showed that the concentration of red seaweed carrageenan significantly affected the antioxidant activity value and characteristics of cinnamon jelly candy. The best treatment was obtained at a concentration of 1.5% cinnamon and 5% red seaweed carrageenan with chemical characteristics water content 11.49%, antioxidant activity 50.26%, pH value 4.82%, physical characteristics colour (brightness) 40.72%, texture hardness 2.3%, adhesiveness 3.1%, elasticity 2.76%, colour preference 4.66%, aroma preference, 4.32%, flavour preference 4.66%, elasticity texture preference 4.56%, taste 4.80%, and overall 4.04%.https://sciencebiology.org/index.php/BIOMEDICH/article/view/573physicochemical characteristicscarrageenancinnamonsoft candyred seaweed |
| spellingShingle | Erwin Setiawan Rizky Muliani Dwi Ujianti Iffah Muflihati Arief Rakhman Affandi Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration Biology, Medicine & Natural Product Chemistry physicochemical characteristics carrageenan cinnamon soft candy red seaweed |
| title | Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration |
| title_full | Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration |
| title_fullStr | Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration |
| title_full_unstemmed | Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration |
| title_short | Physicochemical Characteristics of Jelly Candy Cinnamon Powder Koerintji Variation of Red Seaweed Carrageenan Concentration |
| title_sort | physicochemical characteristics of jelly candy cinnamon powder koerintji variation of red seaweed carrageenan concentration |
| topic | physicochemical characteristics carrageenan cinnamon soft candy red seaweed |
| url | https://sciencebiology.org/index.php/BIOMEDICH/article/view/573 |
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