Physico-chemical characteristics of giant featherback (Chitala lopis) and mackerel (Scomberomorus commerson) bone gelatin and their potential as gelling agent in gel mixture system for roselle (Hibiscus sabdariffa L.) soft jelly candies

Yuliani Yuliani, Bambang Tri Agung, Marwati Marwati, Krishna Purnawan Candra

Abstract


Gel strength of gelatin depends on its raw material. Fish gelatin shows a broad range of gel strength. Giant featherback and mackerel bone gelatin has gel strength of 220 and 38 Bloom, respectively. Here, we constructed roselle soft jelly candy using sole gelatin and mixture gelatin system of bovine, giant featherback, and mackerel. Roselle calyces extract has been using as food additive to increase taste, aroma and antioxidant content. The soft jelly candies (1.5% w/v of roselle extract contained 12% of gelling agent) were constructed using 3 different gelatin (giant featherback (Gf), mackerel (M), bovine (B)), and 4 gelatin mixture systems (Gf:B=1:3, Gf:B=1:1, M:B=1:3, and M:B=1:1). The experiment was arranged in completely randomized design with three replications. Physico-chemical and sensory characteristics of the jelly candies were determined. Data were analyzed by Anova and continued by LSD test. The results showed that water content, pH, gel strength, hardness, rigidity, and hedonic quality (taste, color, texture, and overall performance) of the roselle soft jelly candies were affected by sole gelatin / mixture gelatin system types, however reducing sugar was not affected. Roselle soft jelly candy derived from mixture gelatin system of giant featherback and bovine gelatin (1:3) was the most preferred by panelist.

Keywords


gel strength, roselle extract, antioxidant, soft jelly candy, amplang

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