Effect of Gelatin and Citric Acid Concentration on Chemical and Organoleptic Properties of Jelly Citrus

Abstract

Jelly candy is one type of soft candy that is demand by all age groups, especially children. This study was aimed to determine the optimal combination of gelatin and citric acid concentration in producing jelly candy from Tangerine citrus (Citrus reticulata var. Siam Banjar) based on the organoleptic properties. The study used a factorial completely randomized design, using gelatin and citric acid concentration as a factor, each consisted of 3 levels treatments, those are: 6% w/v, 8% w/v, 10% w/v for gelatin concentration and 0.2% w/v, 0.4% w/v, 0.6% w/v for citric acid concentration and each combination treatment was repeated 3 times. Organoleptic tests on color, aroma, texture, taste, and overall acceptance from citrus jelly candy. The data were analyzed statistically with Kruskal Wallis and continued with the Mann Whitney test at a 5% level if there was a real difference. The result showed no significant difference in color and aroma of jelly candy, but it significantly affected the texture, taste, and overall acceptance. The citrus jelly candy using 10% of gelatin affected the texture and determined the panelist preference. For overall acceptance, panelists prefer jelly candy with a combination of 10% gelatin and 0.6% citric acid concentration.