Application Natural Preservative Use Propolis: Effect on Reduction Sugar, Antioxidant and Physical of Milk Jelly Candy

Abstract

Aims: To determine the effect of adding propolis as a natural preservative on reduction sugar, antioxidant, water activity, texture and color (L a* b*) of milk jelly candy. Study Design: This study used a Completely Randomized Design (CRD) with 5 treatments and 5 replications. Place and Duration of Study: The research was conducted in the livestock technology laboratory of the Faculty of Animal Science, Brawijaya University, from August to October 2025. Methodology: This research used the ANOVA test and DMRT follow-up test for analysis. The treatments in this study were the levels of propolis addition P0 (0%), P1 (0.3%), P2 (0.5%), P3 (1%), and P4 (1.5%). The parameters included reduction sugar, antioxidant activity, water activity, texture, and color (L* a* b*). Results: The use of propolis on cow’s milk jelly candy has a very significant effect (P<0.01) in reduction sugar, antioxidant activity, water activity, texture, and color (L* a* b*). Increasing the concentration of propolis addition can increase sugar reduction (19.48-20.50%), antioxidant activity (66.72 - 95.67mg/ml), texture (23 - 34 N), color parameters a* ((-1.24) – (-0.65)) and color parameters b* (11.47 - 12.57); while water activity (0.82 - 0.91%), color parameters L* (55.34 - 59.08) decreased in cow’s milk jelly candy. Conclusion: Treatment P4 is the best treatment, namely having the highest antioxidants 66.72 mg.ml the lowest water activity 0.82 with a higer texture value 34 N. The color of the P4 jelly candy is the lowest Lightness L 55.34 in reddish a* -0.65 and yellowish b* 12.57 higher. Comparable to high reduction sugar 24.50% related to the maillard reaction which can affect the browning of the color.