The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties
Dedes Amertaningtyas, Anif Mukaromah Wati, Angga Dian Saputra, Gigih Widya Hutama Ekoprasetyo, Rischa Amalia Saleha
Asian Food Science Journal · pp. 52–64 · Published 22 Jun 2024
10.9734/afsj/2024/v23i7726Abstract
The making process of milk candy used many other additional ingredients, one of which is gelatin. Gelatin is a livestock product obtained from processing livestock bones and skin. This research uses gelatin as an additional ingredient for making milk candy. The purpose of this research was to affect addition gelatin on organoleptic and physicochemical in milk candy. The objective using gelatin as binding agent in confectionary candy. The research material used milk, gelatin, and sugar. The 4 treatments with five replications used 0%, 10%, 20%, and 30% of gelatin. Variables were organoleptic, water content, pH, water activity, texture (toughness), protein content, and reducing sugar. The result of the study showed addition gelatin had a highly significant different (P<0.01) in organoleptic (color) and had a significant different (P < 0.05) in organoleptic (aroma). The result of the study shows addition gelatin had a significant different in organoleptic and physicochemi call milk candy. Average texture value milk candy was 2.75±0.17-2.22±0.14, taste value was 3.67±0.08-2.27±0.14, aromatic value was 2.80±1.02-2.53±0.96, color value was 3.33±0.83- 2.45±0.82, water content value was 7.56%±0.44-37.34%±0.54, average pH value was 6.00±0.08-6.06±0.01, water activity value was 0.79±0.004-0.90±0.016, texture (elasticity) value with newton (N) test units was 25.62±3.38-25.38±3.87, average proteins value was 3.12±0.17%-17.34±0.57%, average reducing sugar value was 3.38±0.24%-2.12±0.15. Milk candy used 10% of gelatin produced with a clear color and milky aroma. As the result, using 10% of gelatin influenced the physicochemical characteristic by increasing protein content and reducing sugar. The conclusion showed that the addition of gelatin to milk candy had a significant effect on organoleptic and physicochemical so the best value of milk candy can use the additional as much as 10% of gelatin.
References (8)
- 1 AOAC, 1970. Official Methods of Analysis of the
- 2 Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits [DOI]
- 3 Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles [DOI]
- 4 Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties [DOI]
- 5 Ohmic Heating for Food Products- A Review [DOI]
- 6 KARAKTERISTIK PERMEN JELLY DENGAN PENAMBAHAN IOTA KARAGENAN DARI RUMPUT LAUT (KARAKTERISTIK PERMEN JELLY DENGAN PENAMBAHAN IOTA KARAGENAN DARI RUMPUT LAUT) [DOI]
- 7 Persepsi dan Minat Masyarakat Terhadap Konsumsi Susu [DOI]
- 8 Steps for Warner-Bratzler Shear Force Assessment of Cooked Beef Longissimus Steaks at South Dakota State University
Cited by 1
Widjiati Widjiati, E. Luqman, Yulianna Puspitasari · World Journal of Advanced Research and Reviews · 2025
Related research
- Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull — shares topic coverage
- Product Innovation as a Panacea to Manufacturing Organization Performance: Evidence from Nigerian Breweries Plc — shares topic coverage
- Gender Differences amongst Coventry University Students in How Perception of Palatability Changes when a Food is Described as Healthy — shares topic coverage
- Sensory and Nutritional Characterization of Rose and Hibiscus Infused Floral Tea — shares topic coverage
- Effect of Different Doses and Sources of Nitrogen on Postharvest Quality of Cauliflower — shares topic coverage
Article metrics
Real usage data collected on this platform.
49
Page views
0
PDF downloads
9
Outbound clicks
1
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.