Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)

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Physicochemical Profile of Gummy Candy Made From Semboro Orange (Citrus Nobilis Lour Var. Microcarpa Hassk) And Rosella (Hibiscus Sabdariffa L.) Extract with Various Agar Concentration

Authors
Riska Rian Fauziah1, *, Sony Suwasono1, Ani Oktafiana1
1Department of Agriculture Product Technology, University of Jember, Jalan Kalimantan no. 37, Jember, Indonesia
*Corresponding author. Email: riska_rf.ftp@unej.ac.id
Corresponding Author
Riska Rian Fauziah
Available Online 14 July 2024.
DOI
10.2991/978-94-6463-451-8_2How to use a DOI?
Keywords
Gummy Candy; Semboro Orange; Rosella; Physicochemical; Agar Concentration
Abstract

Gummy candy is a snack made from sugar or a mixture of sugars with a particular texture and elasticity. The ingredients for the gummy candy in this study included Semboro orange, dried rosella flower and agar powder. The study aimed to determine the effect of variations in the comparison of Semboro orange and rosella extract as well as the concentration of agar powder and to find out the best formulation for Semboro orange and rosella extract gummy candy. This study used a two-factor Completely Randomized Design (CRD) in the form of comparisons of Semboro orange and rosella flower extract (100%:0% (P0); 75%:25% (P1); 50%:50% (P2) and 25%:75% (P3) (v/v)) and the concentration of agar (2% (K1), 3% (K2), and 4% (K3) (w/v)). The results showed that variations in the ratio of Semboro orange and rosella extract and the concentration of agar powder significantly affected the physical and chemical parameters of Semboro orange and rosella gummy candy. The best formulation was obtained from the P2K1 sample with a 50%:50% Semboro orange and rosella extract ratio and 2% agar powder concentration.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
Series
Advances in Biological Sciences Research
Publication Date
14 July 2024
ISBN
978-94-6463-451-8
ISSN
2468-5747
DOI
10.2991/978-94-6463-451-8_2How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Riska Rian Fauziah
AU  - Sony Suwasono
AU  - Ani Oktafiana
PY  - 2024
DA  - 2024/07/14
TI  - Physicochemical Profile of Gummy Candy Made From Semboro Orange (Citrus Nobilis Lour Var. Microcarpa Hassk) And Rosella (Hibiscus Sabdariffa L.) Extract with Various Agar Concentration
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 7
EP  - 19
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_2
DO  - 10.2991/978-94-6463-451-8_2
ID  - Fauziah2024
ER  -