Jelly candy with Javanese turmeric ( Curcuma xanthorrhiza Roxb.) as a natural antioxidants source

Abstract

Javanese turmeric (JT) is a rhizome that has many health benefits. JT can be used as an additional ingredient in making jelly candy to increase consumer acceptance. This research aimed to determine the effects of adding JT and cooking temperature on JT jelly candy's antioxidant activity and organoleptic properties. The stages of jelly candy research are as follows: JT rhizomes are peeled, washed, given pressure blanching treatment for 5 minutes, dried with a cabinet dryer at 55 °C for 8 hours, milled, and extracted. Treatments varied in JT extract (10, 20, and 30 ml) and cooking temperature (60, 80, and 100 °C). The experimental design used was a Completely Randomized Design (CRD). All JT jelly candy products are tested for physical and liking levels. The data obtained was tested statistically using Analysis of Variance (ANOVA). If there were significant differences, it was further tested using the Duncan Multiple Range Test (DMRT) with an accuracy of 95%. Selected and controlled jelly candy products were chemically analyzed. Namely, water content and antioxidant activity were achieved using the 2,2-diphenyl-1-pickrylhydrazyl (DPPH) method, total phenolic content, flavonoids, and reducing sugar content. The results of this research show that the addition of 10 ml of JT extract and a cooking temperature of 60 °C was liked the panelists with a bright yellow color and had a water content of 14.5%, reducing sugar content of 1.92%, antioxidant activity of 34.14% RSA, total phenols content of 4.25 mg GAE/g db and flavonoids 0.55 mg QE/g db which meets SNI for jelly candy.