CHARACTERISTICS OF JELLY CANDY BASED ON BOVINE SPLIT HIDE GELATIN

Jurnal Ilmu Ternak Universitas Padjadjaran Pub Date : 2023-07-31 DOI:10.24198/jit.v23i1.43854

D. Wulandari, S. Sugiyanto, A. Z. Tawarniate

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Abstract

The research was to find the characteristics and obtain a jelly candy formula from bovine split hide gelatin combined with commercial gelatin.The materials used were bovine split hide gelatin, commercial gelatin, glucose, sucrose, citric acid, sodium benzoate, desiccant and pineapple shield. Comparison of commercial gelatin and bovine split hide gelatin in the formula T1= 16:0%, T2= 12:4%, T3=8:8%, T4= 4:12% and T5= 0:16%, with other ingredients the percentage is the same. The results were compared with commercial gelatin candy. Parameters observed included chemical tests of water content, pH and total sugar, physical tests (hardness, elasticity and stickiness) and organoleptic tests (color, aroma, taste, shape, texture and overall). Data analysis used a completely randomized design with a unidirectional pattern, Duncan's multiple region test was continued if there were differences. The organoleptic test was analyzed by descriptive analysis. It was concluded that the addition of more commercial gelatin resulted in a harder jelly candy and gave different organoleptic test results. Panelists liked the jelly candy made froma combination of 8% bovine split hide gelatin and 8% commercial gelatin. The organoleptic test, it has the same assessment criteria as commercial jelly candy

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牛皮明胶果冻糖的特性研究

以牛裂皮明胶和商品明胶为原料，研究牛皮明胶的特性，得到果冻糖的配方。使用的材料有牛开皮明胶、商品明胶、葡萄糖、蔗糖、柠檬酸、苯甲酸钠、干燥剂和菠萝盾。对比商品明胶与牛裂皮明胶配方T1= 16:0%， T2= 12:4%， T3=8:8%， T4= 4:12%， T5= 0:16%，其他配料比例相同。并与市售明胶糖进行了比较。观察到的参数包括含水量、pH值和总糖的化学测试，物理测试(硬度、弹性和粘性)和感官测试(颜色、香气、味道、形状、质地和整体)。数据分析采用完全随机设计，单向模式，如有差异继续进行Duncan多区域检验。感官试验采用描述性分析。由此得出结论:添加较多的商业明胶会使果冻糖变硬，并产生不同的感官测试结果。小组成员喜欢由8%牛皮明胶和8%商业明胶的组合制成的果冻糖。感官测试，它有相同的评估标准，作为商业果冻糖

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Jurnal Ilmu Ternak Universitas Padjadjaran

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