Development of Roselle (Hibiscus sabdariffa L.) Calyx Jelly Candy

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1.	Title	Title of document	Development of Roselle (Hibiscus sabdariffa L.) Calyx Jelly Candy
2.	Creator	Author's name, affiliation, country	Yuniwaty Halim; Department of Food Technology, Faculty of Science and Technology, Universitas Pelita Harapan, Tangerang; Indonesia
2.	Creator	Author's name, affiliation, country	Cindy Evelyne; Department of Food Technology, Faculty of Science and Technology, Universitas Pelita Harapan, Tangerang; Indonesia
2.	Creator	Author's name, affiliation, country	Dela Rosa; Department of Pharmacy, Faculty of Health Sciences, Universitas Pelita Harapan, Tangerang; Indonesia
2.	Creator	Author's name, affiliation, country	Salfarina Ramli; Faculty of Pharmacy, Universiti Teknologi MARA Cawangan Selangor, Selangor, Malaysia; Integrative Pharmacogenomics Institute (iPROMISE), Universiti Teknologi MARA Cawangan Selangor, Selangor; Malaysia
3.	Subject	Discipline(s)	food technology; food processing
3.	Subject	Keyword(s)	anthocyanin; antioxidant; color; physicochemical properties; roselle calyx
4.	Description	Abstract	Jelly candy is syrup-phase, non-crystalline candy made using sugar, corn syrup and gelling agents such as gelatin, natural gums, pectin or starch. Roselle (Hibiscus sabdariffa L.) has red edible calyx that is the potential to be used as a natural colorant for jelly candy as it contains anthocyanins. The objective of this research was to determine the effect of different concentrations of dried roselle calyx and sucrose on the characteristics of roselle calyx jelly candy developed. The concentrations of sucrose used were 63.56%, 70.62%, 77.68% and 84.75%. The concentrations of dried roselle calyx used were 6.67%, 10.00%, 13.33% and 16.67%. Sensory analysis was done with 70 untrained panelists to analyze physical characteristics and preferences toward the jelly candies. Results of hedonic tests indicated that the best-formulated jelly candy according to aroma, texture, color and taste was made using 16.67% of dried roselle calyx and 63.56% of sucrose. The best-formulated jelly candy contains 19.52% of moisture, 0.03% of ash, 8.24% of protein, 1.72% of fat and 70.49% of carbohydrates. The selected jelly candy contains 14.23±0.23 mg 100g-1 of anthocyanin and an antioxidant capacity (IC50)value of 16863.8346 μg ml-1. This research shows the potential use of roselle calyx as a natural colorant in jelly candy manufacturing and can be consumed as a healthier option for sweet treats.
5.	Publisher	Organizing agency, location	Universitas Sebelas Maret
6.	Contributor	Sponsor(s)	Food Processing Laboratory and the Food Quality Control Laboratory at Universitas Pelita Harapan
7.	Date	(YYYY-MM-DD)	2022-09-15
8.	Type	Status & genre	Peer-reviewed Article
8.	Type	Type
9.	Format	File format	PDF
10.	Identifier	Uniform Resource Identifier	https://jurnal.uns.ac.id/carakatani/article/view/61537
10.	Identifier	Digital Object Identifier	https://doi.org/10.20961/carakatani.v37i2.61537
11.	Source	Title; vol., no. (year)	Caraka Tani: Journal of Sustainable Agriculture; Vol 37, No 2 (2022): October
12.	Language	English=en	en
13.	Relation	Supp. Files	Author Declaration Form (437KB)
14.	Coverage	Geo-spatial location, chronological period, research sample (gender, age, etc.)
15.	Rights	Copyright and permissions	Copyright (c) 2022 Caraka Tani: Journal of Sustainable Agriculture This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.