Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan

Lucia Crysanthy Soedirga, Marchellin Marchellin

Abstract

Jelly candy is a product with a soft and chewy texture due to a gelling agent such as pectin and carrageenan. Red dragon fruit peel widely uses as natural pectin in various products, one of which is jelly candy. However, the resulting product has a less chewy texture. Thus, combining the natural pectin and carrageenan is expected to improve jelly candy’s physicochemical characteristics. Moreover, in jelly candy products, the combination of carrageenan with red dragon fruit peel pectin have not been applied. The methods in this research consisted of extraction of red dragon fruit peel and jelly candy making. This study uses completely randomized design with two factors: the concentration (3.5%, 4%, 4.5%) and ratio (2:1, 1:1 and 1:2) of red dragon fruit pectin and carrageenan. The jelly candy obtained were observed for its texture, color and moisture content. Hardness, cohesiveness, gumminess and chewiness were analyzed to determine the texture of jelly candy. The result showed a combination of red dragon fruit peel pectin and carrageenan within a ratio of 2:1 at 4.5%, selected as the best ratio and concentration in making jelly candy. The jelly candy had a hardness value of 421.59±7.94 g, cohesiveness 0.39±0.01, gumminess 122.22±2.77, chewiness 117.54±2.61, lightness 32.39±0.16 and moisture content 45.83±2.68%. This study provides new insight into gelling agents used to produce jelly candy and the effect on the physicochemical characteristics of jelly candy product.

Keywords

carrageenan; hydrocolloids; jelly formulation; pectin; red dragon fruit peel

Full Text:

PDF

References

AOAC. (2005). Official methods of analysis of the Association of Official Analytical Chemist International (18th ed.). Arlington: AOAC Inc. Retrieved from https://scholar.google.co.id/scholar?cluster=3294467545622423916&hl=id&as_sdt=2005&sciodt=0,5&authuser=3

Badan Standardisasi Nasional, [BSN]. (2008). SNI 3547-2-2008 Kembang gula - Bagian 2: Lunak. Jakarta: Badan Standardisasi Nasional. Retrieved from http://sispk.bsn.go.id/SNI/DetailSNI/7436

Abd Gani, S. S., Vijayakumar, R., Abdullah, A., & Azahar, N. F. (2019). Garbage to Glamour: All Hail Red Pitaya By-Products for Innovative and Bio-Sustainable Age-Defying Beauty. In Leading Towards Creativity & Innovation Series 2 (pp. 212-220). Selangor, Malaysia: MNNF Publisher. Retrieved from http://www.mnnfpublisher.com/uploads/4/6/9/3/46931833/garbage_to_glamour_all_hail_red_pitaya_byproducts_for_innovative_and_bio-sustainable_age-defying_beauty.pdf

Akesowan, A. (2015). Optimization of textural properties of konjac gels formed with κ‐carrageenan or xanthan and xylitol as ingredients in jelly drink processing. Journal of Food Processing and Preservation, 39(6), 1735–1743. https://doi.org/10.1111/jfpp.12405

Aziz, T., Johan, M., & Sri, D. (2018). Pengaruh jenis pelarut, temperatur dan waktu terhadap karakterisasi pektin hasil ekstraksi dari kulit buah naga (Hylocereus polyrhizus). Jurnal Teknik Kimia, 24(1), 17–27. Retrieved from http://ejournal.ft.unsri.ac.id/index.php/JTK/article/view/186

Bono, A., Anisuzzaman, S., & Ding, O. (2014). Effect of process conditions on the gel viscosity and gel strength of semi-refined carrageenan (SRC) produced from seaweed (Kappaphycus alvarezii). Journal of King Saud University-Engineering Sciences, 26(1), 3–9. https://doi.org/10.1016/j.jksues.2012.06.001

Broomes, J., & Badrie, N. (2010). Effects of low methoxyl pectin on physicochemical and sensory properties of reduced-calorie sorrel/roselle (Hibiscus sabdariffa L.) jams. The Open Food Science Journal, 4(1), 48–55. http://dx.doi.org/10.2174/1874256401004010048

Chen, J., Chen, W., Duan, F., Tang, Q., Li, X., Zeng, L., Zhang, J., Xing, Z., Dong, Y., Jia, L., & Gao, H. (2019). The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures. Food Hydrocolloids, 87, 425–435. https://doi.org/10.1016/j.foodhyd.2018.08.003

De Avelar, M., & Efraim, P. (2020). Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production. LWT – Food Science and Technology, 123, 109119. https://doi.org/10.1016/j.lwt.2020.109119

de Oliveira, C. F., Gurak, P. D., Cladera-Olivera, F., Marczak, L. D. F., & Karwe, M. (2016). Combined effect of high-pressure and conventional heating on pectin extraction from passion fruit peel. Food and Bioprocess Technology, 9(6), 1021–1030. https://doi.org/10.1007/s11947-016-1691-4

Ergun, R., Lietha, R., & Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2), 162–192. https://doi.org/10.1080/10408390802248833

Habilla, C., & Cheng, L. H. (2015). Quality of jelly candy made of acid-thinned starch added with different non-starch polysaccharides. Journal of Food Research and Technology, 3(1), 14–22. Retrieved from http://www.jakraya.com/journal/pdf/7-jfrtArticle_3.pdf

Herawati, H. (2018). Potensi hidrokoloid sebagai bahan tambahan pada produk pangan dan nonpangan bermutu. Jurnal Penelitian dan Pengembangan Pertanian, 37(1), 17–25. http://dx.doi.org/10.21082/jp3.v37n1.2018.p17-25

Hurler, J., Engesland, A., Poorahmary Kermany, B., & Škalko‐Basnet, N. (2012). Improved texture analysis for hydrogel characterization: Gel cohesiveness, adhesiveness, and hardness. Journal of Applied Polymer Science, 125(1), 180–188. https://doi.org/10.1002/app.35414

Ismail, N. S. M., Ramli, N., Hani, N. M., & Meon, Z. (2012). Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) using various extraction conditions. Jurnal Sains Malaysiana, 41(1), 41–45. Retrieved from http://journalarticle.ukm.my/3228/1/05_Norazelina.pdf

Izalin, M. Z. N., Kharidah, M., Jamilah, B., & Noranizan, M. A. (2016). Functional properties of pectin from dragon fruit (Hylocereus polyrhizus) peel and its sensory attributes. Journal of Tropical Agriculture and Food Science, 44(1), 95–101. Retrieved from https://www.researchgate.net/publication/339831209_Functional_properties_of_pectin_from_dragon_fruit_Hylocereus_polyrhizus_peel_and_its_sensory_attributes

Jariyah, S., Yulistiani, R., & Habibi. (2015). Ekstraksi pektin buah pedada (Sonneratia caseolaris). Journal Teknologi Pangan, 9(1), 28–33. Retrieved from http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/466

Kreungngern, D., & Chaikham, P. (2016). Rheological, physical, and sensory attributes of Chao Kuay jelly added with gelling agents. International Food Research Journal, 23(4), 1474–1478. Retrieved from http://www.ifrj.upm.edu.my/23%20(04)%202016/(18).pdf

Kumar, H., Bhardwaj, K., Sharma, R., Nepovimova, E., Kuča, K., Dhanjal, D. S., Verma, R., Bhardwaj, P., Somesh, S., & Kumar, D. (2020). Fruit and vegetable peels: Utilization of high value horticultural waste in novel industrial applications. Molecules, 25(12), 1–20. https://doi.org/10.3390/molecules25122812

Kusumaningrum, A., Parnanto, N. H. R., & Atmaka, W. (2016). Kajian pengaruh variasi konsentrasi karaginan-konjac sebagai gelling agent terhadap karakteristik fisik, kimia dan sensoris permen jelly buah labu kuning (Cucurbita maxima). Jurnal Teknosains Pangan, 5(1), 1–11. Retrieved from https://jurnal.uns.ac.id/teknosains-pangan/article/view/4692

Latupeirissa, J., Fransina, E. G., Tanasale, M. F. J. D. P., & Batawi, C. Y. (2019). Ekstraksi dan karakterisasi pektin kulit jeruk manis kisar (Citrus sp.). Indonesian Journal of Chemical Research, 7(1), 61–68. https://doi.org/10.30598//ijcr.2019.7-egf

Lefsih, K., Delattre, C., Pierre, G., Michaud, P., Aminabhavi, T. M., Dahmoune, F., & Madani, K. (2016). Extraction, characterization and gelling behavior enhancement of pectins from the cladodes of Opuntia ficus indica. International Journal of Biological Macromolecules, 82, 645–652. https://doi.org/10.1016/j.ijbiomac.2015.10.046

Liew, S. Q., Chin, N. L., Yusof, Y. A., & Sowndhararajan, K. (2016). Comparison of acidic and enzymatic pectin extraction from passion fruit peels and its gel properties. Journal of Food Process Engineering, 39(5), 501–511. https://doi.org/10.1111/jfpe.12243

Lima, M. B., Domingos, F. M., Lima, J. J. F. J., Monteiro, R. S., Santos, O. D. H., & Pereira, P. A. P. (2019). Characterization and influence of hydrocolloids on low caloric orange jellies. Emirates Journal of Food and Agriculture, 31(1), 7–15. https://doi.org/10.9755/ejfa.2019.v31.i1.1894

Mahardika, B. C., Darmanto, Y. S., & Dewi, E. N. (2014). Karakteristik permen jelly dengan penggunaan campuran semi refined carrageenan dan alginat dengan konsentrasi berbeda. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3), 112–120. Retrieved from https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/5794

Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Brnčić, S. R. (2018). An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends in Food Science & Technology, 76, 28–37. https://doi.org/10.1016/j.tifs.2018.03.022

Marsigit, W., Tutuarima, T., & Hutapea, R. (2018). Effect of addition sugar and carragenan on physics, chemical and organoleptic characteristics of soft candy cytrus calamansi (Citrofortunella microcarpa). Jurnal Agroindustri, 8(2), 113–123. Retrieved from https://ejournal.unib.ac.id/index.php/agroindustri/article/view/5771

Maryati, W. R., Pratama, Y., & Nurwantoro. (2018). Asam galakturonat dan derajat esterifikasi ekstrak pektin kulit buah nangka menggunakan gelombang ultrasonik. Jurnal Teknologi Pangan, 2(1), 14–16. Retrieved from https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/20484

Meilianti, Aznury, M., Yuniar, Sofia, Farhan, I., & Agustina, L. (2020). Characterization of red beetroot soft jelly candy with guava extract and gel colloid added. Journal of Physics: Conference Series, 1500, 012053. https://doi.org/10.1088/1742-6596/1500/1/012053

Mellinas, C., Ramos, M., Jimenez, A., & Garrigos, M. C. (2020). Recent trends in the use of pectin from agro-waste residues as a natural-based biopolymer for food packaging applications. Materials, 13(3), 673. https://doi.org/10.3390/ma13030673

Murtiningsih, Sudaryati, & Mayagita. (2018). Pembuatan permen jelly kulit buah naga merah (Hylocereus polyrhizus) kajian konsentrasi sukrosa dan gelatin. Jurnal Teknologi Pangan, 12(1), 1633076. https://doi.org/10.33005/jtp.v12i1.1103

Nguyen, B. M. N., & Pirak, T. (2019). Physicochemical properties and antioxidant activities of white dragon fruit peel pectin extracted with conventional and ultrasound-assisted extraction. Cogent Food & Agriculture, 5(1), 1–13. https://doi.org/10.1080/23311932.2019.1633076

Nhi, T. T. Y., Vu, N. D., Quyen, N. N., Thinh, P. V., Tho, N. T. M., & Truc, T. T. (2020). The effect of malt, pectin, and gelatin concentrations on elasticity, color and sensory evaluation of soursop (Annona muricata L.) jelly candy. IOP Conference Series: Materials Science and Engineering, 991, 012013. https://doi.org/10.1088/1757-899X/991/1/012013

Oliveira, T. Í. S., Rosa, M. F., Cavalcante, F. L., Pereira, P. H. F., Moates, G. K., Wellner, N., Mazzetto. S. E., Waldron. K. W., & Azeredo, H. M. C. (2016). Optimization of pectin extraction from banana peels with citric acid by using response surface methodology. Food Chemistry, 198, 113–118. https://doi.org/10.1016/j.foodchem.2015.08.080

Pasandide, B., Khodaiyan, F., Mousavi, Z. E., & Hosseini, S. S. (2017). Optimization of aqueous pectin extraction from citrus medica peel. Carbohydrate Polymers, 178, 27–33. https://doi.org/10.1016/j.carbpol.2017.08.098

Pathare, P. B., Opara, U. L., & Al-Said, F. A. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food Bioprocess Technology, 6, 36–60. https://doi.org/10.1007/s11947-012-0867-9

Rismandari, M., Agustini, T. W., & Amalia, U. (2017). Karakteristik permen jelly dengan penambahan iota karagenan dari rumput laut (Eucheuma spinosum). Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology, 12(2), 103–108. https://doi.org/10.14710/ijfst.12.2.103-108

Rochmah, M. M., Ferdyansyah, M. K., Nurdyansyah, F., & Ujianti, R. M. D. (2019). Pengaruh penambahan hidrokoloid san konsentrasi sukrosa terhadap karakteristik fisik dan organoleptik selai lembaran pepaya (Carica papaya L.). Jurnal Pangan dan Agroindustri, 7(4), 42–52. http://dx.doi.org/10.21776/ub.jpa.2019.007.04.5

Roikah, S., Rengga, W. D. P., Latifah, & Kusumastuti, E. (2016). Ekstraksi dan karakterisasi pektin dari belimbing wuluh (Averrhoa bilimbi L.). Jurnal Bahan Alam Terbarukan, 5(1), 29–36. https://doi.org/10.15294/jbat.v5i1.5432

Romo-Zamarrón, K. F., Pérez-Cabrera, L. E., & Tecante, A. (2019). Physicochemical and sensory properties of gummy candies enriched with pineapple and papaya peel powders. Food and Nutrition Sciences, 10(11), 1300–1312. https://doi.org/10.4236/fns.2019.1011094

Rosida, D. F., & Taqwa, A. A. (2019). Kajian pengembangan produk salak senase (Salacca zalacca (Gaert.) Voss) Bangkalan Madura sebagai permen jelly. Jurnal Agroteknologi, 13(1), 65–74. https://doi.org/10.19184/j-agt.v13i01.10874

Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: A critical review. Journal of Foods Science and Technology, 47(6), 587–597. https://doi.org/10.1007/s13197-010-0162-6

Siregar, R. F., Santoso, J., & Uju. (2016). Karakteristik fisiko kimia kappa karagenan hasil degradasi menggunakan hidrogen peroksida. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 256–266. https://doi.org/10.17844/jphpi.v19i3.15085

Suwoto, Septiana, A., & Puspa, G. (2017). Ekstraksi pektin pada kulit buah naga super merah (Hylocereus costariciencis) dengan variasi suhu ekstraksi dan jenis pelarut. Jurnal Ilmiah Teknik Kimia, 1(2), 1–10. Retrieved from http://openjournal.unpam.ac.id/index.php/JITK/article/view/715

Syaifuddin, U., Ridho, R., & Harsanti, R. S. (2019). Pengaruh konsentrasi kulit buah naga merah (Hylocereus polyrhizus) dan gula terhadap karakteristik selai. Jurnal Teknologi Pangan dan Ilmu Pertanian, 1(4), 1–13. Retrieved from https://ejournal.unibabwi.ac.id/index.php/jipang/article/view/415

Utomo, B. S. B., Darmawan, M., Hakim, A. R., & Ardi, D. T. (2014). Physicochemical properties and sensory evaluation of jelly candy made from different ratio of k-carrageenan and konjac. Squalen Bulletin of Marine & Fisheries Postharvest & Biotechnology, 9(1), 25–34. Retrieved from https://www.bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/viewFile/93/76

Wahyuni, R. (2011). Pemanfaatan kulit buah naga super merah (Hylocereus costaricensis) sebagai sumber antioksidan dan pewarna alami pada pembuatan jelly. Jurnal Teknologi Pangan, 2(1), 68–85. https://doi.org/10.35891/tp.v2i1.482

Winarti, S., Sarofa, U., & Wulandari, V. V. (2020). Karakteristik fruit leather dari buah bidara (Ziziphus mauritiana) dan kulit buah naga merah serta rumput laut sebagai bahan pengikat. Jurnal Teknologi Industri Pertanian, 14(1), 99–111. Retrieved from https://journal.trunojoyo.ac.id/agrointek/article/view/7042

Yati, K., Ladeska, V., & Wirman, A. P. (2017). Pectin isolation of dragon fruit (Hylocereus polyrhizus) and utilization as a binder on toothpaste. Media Farmasi, 14(1), 1–14. Retrieved from http://repository.uhamka.ac.id/532/1/Media%20Farmasi.pdf

Yusof, N., Jaswir, I., Jamal, P., & Jami, M. S. (2019). Texture profile analysis (TPA) of jelly dessert prepared from halal gelatin extracted using high pressure processing (HPP). Malaysian Journal of Fundamental and Applied Sciences, 15(4), 604–608. https://doi.org/10.11113/mjfas.v15n4.1583

Yuwidasari, A. E., Yudiono, K., & Susilowati, S. (2019). Kualitas permen jelly dari pektin kulit buah naga (Hylocereus polyrhizus) dan penambahan gula pasir. Jurnal Bistek Pertanian: Agribisnis dan Teknologi Hasil Pertanian, 6(1), 28–41. Retrieved from https://bistek.journalwidyakarya.ac.id/index.php/bistek/article/view/3

Zaid, R. M., Zularisam, A. W., & Sakinah, A. M. M. (2016). Effect of process parameters on pectin extraction from dragon fruit (Hylocereus polyrhizus) peels via chemical and physical treatment. Australian Journal of Basic and Applied Sciences, 10(17), 69–74. Retrieved from https://core.ac.uk/download/pdf/159191602.pdf

Zaidel, D. N. A., Rashid, J. M., Hamidon, N. H., Salleh, L. M., & Kassim, A. S. M. (2017). Extraction and characterisation of pectin from dragon fruit (Hylocereus polyrhizus) peels. Chemical Engineering Transactions, 56(1), 805–810. https://doi.org/10.3303/CET1756135

DOI: https://doi.org/10.20961/carakatani.v37i1.53798

Refbacks

  • There are currently no refbacks.


Bookmark and Share