Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)
Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natura...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2024-07-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | https://fptt.ru/en/issues/22705/22646/ |
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| author | Agustiana Siti Aisyah Hafni Rahmawati D.E. Anggraini Aolia Ramadhani |
| author_facet | Agustiana Siti Aisyah Hafni Rahmawati D.E. Anggraini Aolia Ramadhani |
| author_sort | Agustiana |
| collection | DOAJ |
| description | Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin.
Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture.
The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g.
The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products. |
| format | Article |
| id | doaj-art-7de54fa2caf0408a9e75dc1c3a1ab6ac |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-7de54fa2caf0408a9e75dc1c3a1ab6ac2025-01-03T01:43:36ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482024-07-0154223624410.21603/2074-9414-2024-2-2503Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)Agustiana0https://orcid.org/0000-0002-3991-4454Siti Aisyah1Hafni Rahmawati2https://orcid.org/0000-0001-5707-2759D.E. Anggraini3Aolia Ramadhani4https://orcid.org/0000-0001-7763-8895Lambung Mangkurat University, Banjarmasin, IndonesiaLambung Mangkurat University, Banjarmasin, IndonesiaLambung Mangkurat University, Banjarmasin, IndonesiaLambung Mangkurat University, Banjarmasin, IndonesiaLambung Mangkurat University, Banjarmasin, IndonesiaJelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.https://fptt.ru/en/issues/22705/22646/gelatinhalal gelatinjelly candynutritional valuequalitymackerel skinscomberomorus commersonii |
| spellingShingle | Agustiana Siti Aisyah Hafni Rahmawati D.E. Anggraini Aolia Ramadhani Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) Техника и технология пищевых производств gelatin halal gelatin jelly candy nutritional value quality mackerel skin scomberomorus commersonii |
| title | Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) |
| title_full | Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) |
| title_fullStr | Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) |
| title_full_unstemmed | Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) |
| title_short | Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) |
| title_sort | gelatin jelly candy from mackerel skin scomberomorus commersonii |
| topic | gelatin halal gelatin jelly candy nutritional value quality mackerel skin scomberomorus commersonii |
| url | https://fptt.ru/en/issues/22705/22646/ |
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