The quality of red guava (Psidium guajava L.) gummy candies with variation additions of pineapple peel extract paste (Ananas comoscus L. Merr) as a gelling agent

Abstract

Gummy candies is a semi wet-food from fruit or vegetable juices and has the characteristic elasticity and transparency by using a commercial gelling agent. The commercial gelling agent is expensive. Since pineapple peel has not been used widely although it has pectin it could have the potential to act as a gelling agent. In this research, red guava gummies were added with various pineapple peel extract paste. The research was to determine the quality of red guava gummy candies with variation additions of pineapple peel extract paste based on chemical, physical, microbiological, and sensory parameters. Pineapple peel was used to improve the handling of pineapple waste and extend the shelf life of red guava. The research used a random design, in which the pineapple peel extract paste had variation additions of pineapple peel extract paste of 0 g (K), 10 g (A), 14 g (B) and 18 g (C). The parameters tested in this research include chemical, physical, microbiological, and sensory. The best addition of pineapple peel extract paste was 18 g (C) with a quality gummy candies moisture content of 17.87%, ash content of 0.48%, reducing sugar of 17.08%, pH of 2.5; gumminess of 335.31 gF, chewiness of 1344.67 gmm, hardness of 388.61 g and microbiological according to SNI gummy candies (SNI 3547-2-2008) standards.