163
Chemical Characteristics of Low-Calories Hard Candy Contains Trigona’s Honey and Patchouli Oil as Functional
Confectionery
Juliani1* & Irmayanti2
1,2Faculty of Agricultural Technology, Universitas Serambi Mekkah, Aceh, Indonesia
*Corresponding Author: Juliani, [email protected]
Abstract
Functional confectionery is a consumption trend driven by consumers across generations that demands convenient nutrition. Functional candy contains healthful ingredients such as trigona’s honey and essential oil, including Patchouli Oil. On the other hand, the high sugar content in candy can cause obesity, diabetes, and dental carries; hence, Isomalt and Trigona Honey were used in this study to reduce calorie intake in the hard candy. This research thus aimed to determine the effect of different low-calorie formulas and different concentrations of PO added to chemical characteristic functional hard candy. The data were analyzed descriptively and compared to the Indonesian Standard of Hard Candy (SNI 3547.1:2008).
The low-calorie formula (G1, G2, and G3) and the concentration of patchouli oil (PO1, PO2, PO3, and PO4) determined the water content, ash content, and total dissolved solids.
The result shows that the low-calories hard candy containing Trigonas Honey and Patchouli Oil has a total of dissolved solids of 7,4-13,8 °Brix, with a water content of 0,65-3,21% (SNI max 3,5%), and ash content of 0.02 - 0.11% (SNI max 2,0%). It can be concluded that the hard candy that containing trigona’s honey and patchouli oil has the chemical characteristics as requirements of SNI 3547.1:2008, which has potential as a new functional candy.
Keywords: Essential Oil, Isomalt, Low-Calories, Functional Food, Honey
1. Introduction
The Covid-19 pandemic significantly impacts the food industry, particularly the functional food segment. Demand for healthier food products is rising worldwide, including healthier confectionery (Žuljević & Akagić, 2021). Candy is known as a product that causes health problems such as increased blood sugar (Sadafi et al., 2017), dental carries (Mahboobi et al., 2021), and overload with food additives such as synthetic coloring (Kamal & Fawzia, 2018) and flavoring (El-Wahab & Moram, 2013) which is associated with another health problems.
Functional candy is a relatively new product that consists of health-promoting ingredients. Trigona’s honey and patchouli oil (PO) had several health-promoting effects, such as increasing immune system and antibacterial properties (Abdulraheem et al., 2019; Al-kafaween et al., 2020; van Beek & Joulain, 2018). This health-promoting ingredient can be substituted as natural flavor, coloring, and sweetener in candy making (Karimi et al., n.d.; Sahlan et al., 2019). As for high-calorie candy, several sugar substitutes can be used to reduce calories in the candy. One of them is isomalt. Isomalt has the advantage of being used as an ingredient in candy. Besides having low calories, isomalt cannot be fermented by oral bacteria and cannot be changed to polyglucans that cause dental plaque (Kini et al., n.d.). This research aims to determine the effect of different low-calorie formulas and different concentrations of PO added to chemical characteristic functional hard candy.
2. Method Samples
The material used in this research consisted of Trigona’s honey from Trigona item (Linot HJ®), patchouli oil (USK Atsiri Center), peppermint oil (Purely®), fructose syrup (Premium Fructose®), isomalt (Beneo Isomalt®), sucrose, and water from Ulee Kareng Market, Banda Aceh.
Hard Candy-Making
According to the formula, sucrose and isomalt were dissolved in 30 ml of water at 100°C, stirred until dissolved, then added fructose syrup. The solution was stirred and heated to 160°C, then the temperature was lowered to 100°C; trigona’s honey was added and the temperature was lowered to 80°C. Peppermint oil (0.2 ml) and patchouli oil were added according to the formula and stirred until homogeneous; the candy solution was poured into the mold and cooled at room temperature until hardened (Jeon et al., 2021). Removed the candy from the mold, wrapped and stored in an airtight jar.
Low-calorie Formula and PO concentration of hard candy list as below:
3 Low-Calorie Formula
G1 = 50% sucrose; isomalt 20%: fructose syrup 20%; 10% trigona’s honey G2 = sucrose 35%: isomalt 35%, fructose syrup 15%; trigona’s honey 15%
G3 = sucrose 20%; isomalt 50%: syrup fructose 10%; 20% trigona’s honey 4 levels PO concentration (0.2 ml; 0.4 ml; 0.6 ml; 0.8 ml)
Samples Analysis
The complex candy samples were subjected to oven method moisture content, ash content, and dissolved total solids analysis for chemical characteristics (Zamda et al., 2019). The oven's most widely used and straightforward method is determining moisture content by the oven. The gravimetric method determined the ash content by finding the different weights of the sample before and after ashing. The ashing process occurs at a temperature of 525ºC. The ash content is tested to determine the number of minerals in the sample. Total dissolved solid by hand refractometer to determine organic and inorganic matters in the samples.
Data Analysis
Data were analyzed descriptively of the samples' ash content, water content, and total dissolved solids. The result of the data analysis was then compared to the requirements of SNI 3547.1:2008 for hard candy.
3. Results and Discussions Water Content
Hard candies are typically hard-boiled sugar (sucrose and fructose syrup) at high temperatures (146–154.5 °C) with low water contents of 1-3% (Hartel et al., 2018).
Water in candy contributes to the hardness and texture. On hard candy, a small amount of water can remarkably affect its texture. High levels of water content in candies can cause candy cannot be hardened or quickly melted. High water contents also make candies easily contaminated by microorganisms that cause spoilage ((Sahlan et al., 2019). Water content in candy samples ranges from 0,65%-3,21%. (Table 1) The result of low water levels below the limit specified requirements is expected to generate a maximum of hard candy SNI 3547.1:2008 for hard candy.
165 Table 1. Water content functional hard candy with different low-calories formulas and patchouli
concentration Low-calories
formula
Patchouli oil concentration
PO1 PO2 PO3 PO4
G1 1.74±0.06 0.81±0.04 0.65±0.04 0.52±0.02
G2 0.79±0.01 2.20±0.13 2.77±0,11 3.21±0.14
G3 0.71±0.02 2.05±0,14 2.56±0,08 2.70±0.08
Figure 1 shows that different low-calorie formulas and PO concentrations caused different water content profiles. Water contents of low calories formulas G2 and G3 increase with increasing levels of PO essential oil added. Water can be dispersed in essential oils after hydrodistillation (Turek & Stintzing, 2013); even in small amounts of water, as mentioned before, it can significantly affect the texture and hardness of hard candy. On the other hand, highly water-soluble polyols also tend to be very hygroscopic.
This behavior can cause retaining moisture in food products (Sentko & Willibald-Ettle, 2012). In the low-calorie hard candy formula of fructose, syrup proportion is substituted with trigona’s honey. Trigona’s honey was reported to have a high moisture content of 25%
above the requirement SNI 01-3545-2004 maximum of 22% (Ridoni et al., 2020).
Figure 1. Water content profile of available hard candy with different low calories formulas and patchouli oil concentration.
Ash Content
Ash content benefits the nutritional value of food products because it determines the mineral (inorganic) ingredients. Too high mineral content in food products can cause toxicity to the human body by damaging intestines and digestive disturbances. The ash content is a robust way to estimate the mineral content. The higher the mineral content represents, the high the ash content (Ismail, 2017).
Table 2. Ash contents of functional hard candy with different low-calories formulas and patchouli concentration
Low-calories formula
Patchouli oil concentration
PO1 PO2 PO3 PO4
G1 0,06±0.01 0,04±0.02 0,03±0.01 0,03±0.02
G2 0,06±0.03 0,05±0.01 0,06±0.02 0,06±0.02
G3 0,11±0.05 0,09±0.03 0,08±0.04 0,11±0.03
Ash content of these candy samples ranging 0,02-0,11% (Table 2). The ash content in honey is generally low, varying between 0.02 to 0,11%. The chemical composition of Trigona's honey is influenced by the chemical composition of nectar, which varies according to the different botanical sources involved in honey formation (Karnia et al., 2019).
Figure 2 shows that different low-calorie formulas and PO concentrations caused different ash content profiles. Ash contents seem to increase with higher trigona honey added to the hard candy formula. There are dark and light trigona’s honey based on color.
Iron, calcium, phosphor, magnesium, zinc, calcium, and natrium present as minerals in trigona honey can cause the different colors of honey produced. High levels of iron, zinc, and magnesium in trigona honey are attributed to the darker color of trigona honey (Hasil Hutan Vol et al., n.d.). Besides minerals that are part of micronutrients, there are minerals in ash content that maybe belong to the heavy metal posed as impurities (Ridoni et al., 2020).
Table 2. Ash contents of functional hard candy with different low-calories formulas and patchouli concentration.
Figure 2. Ash content profile of functional hard candy with different low calories formulas and patchouli oil concentration.
Total Dissolved Solids Contents
The total dissolved solids (TPT) analysis is suitable for products with high soluble solids, such as candy, to predict sugar content (Khatir et al., 2015). In the manufacture of hard candy, sucrose generally has a more significant impact on the dissolved solids content than other raw materials (Akib et al., 2015; Daniela et al., 2015).
Tabel 3. Total Dissolved Solids contents of functional hard candy with different low-calories formulas and patchouli concentrations Low-calories
formula
Patchouli oil concentration
PO1 PO2 PO3 PO4
G1 11,00 12,00 13,80 11,20
G2 11,60 10,00 12,00 11,00
G3 7,40 10,40 10,00 9,60
The total dissolved solids content of these candy samples ranging 7,40-13,80% (Table 3).
167 Based on the total dissolved solids profile (Figure 3), it seems that TPT decreased with a lower proportion of sucrose added. Sucrose and fructose syrup is the primary raw materials for making hard candy. In addition, sucrose also functions as a filler and flavoring for hard candies, so the substitution of the two with other ingredients tends to reduce the value of TPT.
Figure 3. Total Dissolved Solids profile of functional hard candy with different low calories formula and patchouli oil concentration.
4. Conclusions
Functional hard candy containing trigona’s honey and patchouli oil has chemical characteristics of water content, and ash content meets SNI 3547.1:2008. This functional hard candy also has a dissolved solids content that is not much different from other hard candies. Therefore, this research opens up opportunities for new food products made from local raw materials from trigona’s honey and patchouli oil that meet national standards of hard candy products.
Acknowledgments
The author would like to thank RISTEKDIKTI for providing financial support for this study.
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