The Effect of Comparison of Red Guava Juice with Soursop Juice and the Concentration of Arabic Gum on the Quality of Jelly Candy

Oct 13, 2025 by magicalceylontours.com 129 views

The Effect of Comparison of Red Guava Juice with Soursop Juice and the Concentration of Arabic Gum on the Quality of Jelly Candy

Introduction

The production of jelly candy is a complex process that involves the combination of various ingredients to achieve the desired quality and characteristics. Two of the key ingredients in jelly candy production are fruit juices and Arabic gum. Fruit juices provide the flavor, color, and nutritional content of the candy, while Arabic gum acts as a gelling agent, giving the candy its texture and durability. However, the optimal combination of these ingredients is still a topic of debate among manufacturers and researchers.

This study aims to investigate the effect of the comparison of red and soursop guava juice and the concentration of Arabic gum on the quality of jelly candy. The goal is to find an ideal combination that produces jelly candy with the best characteristics, including moisture content, ash content, total dissolved solids, vitamin C content, total acids, organoleptic scores of colors, flavors, texture, and organoleptic hedonic color, taste, and aroma.

Methodology

This study uses a random design complete with two factors: Comparison of red and soursop guava juice (S) (40%: 60%, 50%: 50%, 60%: 40%, 70%: 30%) and Arabic Gum Concentration (G) (0.5%, 1.0%, 1.5%, 2.0%). The parameters tested include moisture content, ash content, total dissolved solids, vitamin C content, total acids, organoleptic scores of colors, flavors, texture, and organoleptic hedonic color, taste, and aroma.

Results

The results of the study show that the ratio of red guava juice and soursop has a significant effect on water content, total dissolved solids, vitamin C content, total acids, organoleptic scores of colors, flavors, and organoleptic hedonic color, taste, and aroma. The concentration of Arabic gum has a very significant effect on water content, ash content, total dissolved solids, vitamin C content, organoleptic scores, texture, and organoleptic hedonic color. The interaction between the two factors shows a very significant effect on the water content and the significant effect on vitamin C levels and the organoleptic hedonic color.

Deeper Analysis

Fruit Juice Comparison

The results of the study show that the comparison of fruit juice has a major effect on the quality of jelly candy. The use of more dominant red guava (70%: 30%) produces jelly candy with water content and higher total dissolved solids, while the ratio of 40%: 60% produces jelly candy with a preferred taste and aroma.

Arabic Gum Concentration

Addition of Arabic Gum has a significant effect on the texture and durability of jelly candy. The higher the concentration of Arabic gums, the higher the bound water content, producing a more supple and softer texture. However, the use of too high concentrations can make jelly candy too hard.

Interaction between the two factors

Interaction between the ratio of fruit juice and the concentration of Arabic gums has a complex influence. In a ratio of 40%: 60% and a concentration of Arabic gum 2.0%, jelly candy showed the best results. This combination produces jelly candy with an ideal water content and total solid solid, the taste and aroma that is preferred, and a chewy and soft texture.

Conclusion

This study provides important information in determining the ideal combination between the comparison of red guava juice and soursop and the concentration of Arabic gums to produce jelly candy with the highest quality. Comparison of 40%: 60% of red and soursop guava juice with a 2.0% Arabic gum concentration is an optimal combination. This finding can be a guide for Jelly Permen Manufacturers in developing products with higher quality and competitiveness.

Recommendations

Based on the results of this study, the following recommendations can be made:

For manufacturers of jelly candy, the use of 40%: 60% red and soursop guava juice with a 2.0% Arabic gum concentration is recommended to produce jelly candy with the highest quality.
Further research is needed to investigate the effect of other ingredients on the quality of jelly candy.
The use of Arabic gum as a gelling agent should be optimized to achieve the desired texture and durability of jelly candy.

Limitations

This study has several limitations that should be noted:

The study only investigated the effect of two factors on the quality of jelly candy, and further research is needed to investigate the effect of other ingredients.
The study only used a limited number of parameters to evaluate the quality of jelly candy, and further research is needed to investigate other parameters.
The study only used a random design, and further research is needed to investigate the effect of other experimental designs.

Future Research Directions

Based on the results of this study, the following future research directions can be suggested:

Investigate the effect of other ingredients on the quality of jelly candy.
Investigate the effect of other experimental designs on the quality of jelly candy.
Investigate the effect of different concentrations of Arabic gum on the texture and durability of jelly candy.

References

[1] [Author's Name], [Year]. [Title of the Paper]. [Journal Name], [Volume], [Issue], [Pages].
[2] [Author's Name], [Year]. [Title of the Paper]. [Journal Name], [Volume], [Issue], [Pages].
[3] [Author's Name], [Year]. [Title of the Paper]. [Journal Name], [Volume], [Issue], [Pages].

Note: The references should be formatted according to the chosen citation style.
Frequently Asked Questions (FAQs) about the Effect of Comparison of Red Guava Juice with Soursop Juice and the Concentration of Arabic Gum on the Quality of Jelly Candy

Q: What is the main objective of this study?

A: The main objective of this study is to investigate the effect of the comparison of red and soursop guava juice and the concentration of Arabic gum on the quality of jelly candy.

Q: What are the parameters tested in this study?

A: The parameters tested in this study include moisture content, ash content, total dissolved solids, vitamin C content, total acids, organoleptic scores of colors, flavors, texture, and organoleptic hedonic color, taste, and aroma.

Q: What is the significance of the ratio of red guava juice and soursop in jelly candy production?

A: The ratio of red guava juice and soursop has a significant effect on the quality of jelly candy. The use of more dominant red guava (70%: 30%) produces jelly candy with water content and higher total dissolved solids, while the ratio of 40%: 60% produces jelly candy with a preferred taste and aroma.

Q: What is the effect of Arabic gum concentration on the texture and durability of jelly candy?

A: Addition of Arabic Gum has a significant effect on the texture and durability of jelly candy. The higher the concentration of Arabic gums, the higher the bound water content, producing a more supple and softer texture. However, the use of too high concentrations can make jelly candy too hard.

Q: What is the optimal combination of red guava juice and soursop and Arabic gum concentration for jelly candy production?

A: The optimal combination of red guava juice and soursop and Arabic gum concentration for jelly candy production is 40%: 60% of red and soursop guava juice with a 2.0% Arabic gum concentration.

Q: What are the implications of this study for jelly candy manufacturers?

A: This study provides important information for jelly candy manufacturers in determining the ideal combination of red guava juice and soursop and Arabic gum concentration to produce jelly candy with the highest quality.

Q: What are the limitations of this study?

A: This study has several limitations, including the use of a limited number of parameters to evaluate the quality of jelly candy and the use of a random design.

Q: What are the future research directions based on the results of this study?

A: Future research directions based on the results of this study include investigating the effect of other ingredients on the quality of jelly candy, investigating the effect of other experimental designs on the quality of jelly candy, and investigating the effect of different concentrations of Arabic gum on the texture and durability of jelly candy.

Q: What are the practical applications of this study?

A: The practical applications of this study include providing a guide for jelly candy manufacturers in developing products with higher quality and competitiveness.

Q: What are the potential benefits of this study?

A: The potential benefits of this study include improving the quality and texture of jelly candy, reducing the cost of production, and increasing the shelf life of jelly candy.

Q: What are the potential challenges of this study?

A: The potential challenges of this study include the complexity of the experimental design, the limited availability of resources, and the potential for errors in data collection and analysis.

Q: What are the potential future developments based on the results of this study?

A: Potential future developments based on the results of this study include the development of new jelly candy products with improved quality and texture, the use of Arabic gum as a gelling agent in other food products, and the investigation of the effect of other ingredients on the quality of jelly candy.