Physical and organoleptic characteristics of jelly candy from beetroot (Beta vulgaris L.) and red dragon fruit skin (Hylocereus polyrhizus)

Abstract

Jelly candy is made from fruit juice and gelling ingredients as well as additional sweeteners. Jelly candy ingredients are often used as an alternative snack for people with diabetes, and contain nutrients and are high in fiber, so that they can meet nutritional needs and as well as help people avoid hyperglycemia. This study aims to investigate the physical and sensory characteristics of jelly candy made with natural coloring agents from beetroot and red dragon fruit skin. This study was designed by examining 3 (three) variables, namely: 1) type of dye (P), gelling agent (G) and the ratio of stevia:sucrose (R). The parameters analyzed were physical (texture and color) and organoleptic properties (color, aroma, taste and texture). The results showed that the texture, color (L*, a*, and b*), and organoleptic (color) parameters were influenced by the addition of coloring agents (P). The value of texture, color (b*), and organoleptic (color) are all impacted by the inclusion of gelling agents (gelatin and pectin). The textural value is influenced by the stevia: sucrose ratio. Based on the analysis, the best treatment was the combination of red dragon fruit skin with gelatin and stevia: sucrose ratio of 0%:30% with the texture value (10.03 g/mm), color *L (26.27), a*( 15.47), b*(8.27) and organoleptic properties (color) was 3.39-3.44 (neutral).