The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties

Dedes Amertaningtyas *

Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, 65145 Malang, Indonesia.

Anif Mukaromah Wati

Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, 65145 Malang, Indonesia.

Angga Dian Saputra

Department of Animal Product Technology, Faculty of Animal Science, Brawijaya, Jl. Veteran, 65145 Malang, Indonesia.

Gigih Widya Hutama Ekoprasetyo

Department of Animal Product Technology, Faculty of Animal Science, Brawijaya, Jl. Veteran, 65145 Malang, Indonesia.

Rischa Amalia Saleha

Department of Animal Product Technology, Faculty of Animal Science, Brawijaya, Jl. Veteran, 65145 Malang, Indonesia.

*Author to whom correspondence should be addressed.


Abstract

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.

Keywords: Caramel, concentration, gelatin, milk candy, taste


How to Cite

Amertaningtyas, Dedes, Anif Mukaromah Wati, Angga Dian Saputra, Gigih Widya Hutama Ekoprasetyo, and Rischa Amalia Saleha. 2024. “The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties”. Asian Food Science Journal 23 (7):52-64. https://doi.org/10.9734/afsj/2024/v23i7726.

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