STUDY ON FACTORS AFECTING SENSORY QUALITY OF JACKFRUIT JELLY CANDY (Artocarpus heterophyllus)

This study was conducted to determine the effect of jackfruit puree concentration, sugar, lemon juice and gelatin on the quality of jackfruit jelly candy. The experiment was conducted by mixing jackfruit puree : sugar : lemon juice in different proportions. Then, the  concentration experiment was performed according to the two-actor arrangement of different temperature and time levels. Sensory evaluation according to the 9-point hedonic scale. The results show that the combination of jackfruit puree : sugar : lemon juice is 35 : 35 : 5 with a ratio of 20% gelatin, the candy cooking time is 40 minutes to produce a product of jackfruit jelly candy with yellow color, the aroma of jackfruit,sweet and slightly sour taste, and there is a statistically significant difference (F = 171.36, df= 4, p < 0.05), and the product is perceived as the most favorite according to the sensory evaluation of consumers.