Nama : Meyza Yoanda Mujevi NPM : E1G020040
Kelas : TIP B
Indonesian Journal of Applied Research (IJAR) e-ISSN 2722-6395
Vol 2 No 1 (2021)
DOI: 10.30997/ijar.v2i1.98
ANTIOXIDANT ACTIVITY, SENSORY, CHEMICAL, AND MICROBIOLOGY CHARACTERISTICS OF
MUNTOK WHITE PEPPER (Piper nigrum Linn) HARD CANDY
Rosy Hutami, Dwi Aryanti Nur'Utami, Aulia Joana
ABSTRACT
Muntok white pepper is the most recognized commodity of Indonesian in the world.
One of the diversified products of white pepper is hard candy (Introduction). This study aimed to determine the antioxidant activity, chemical, sensory, and microbiology characteristics of Muntok white pepper hard candy (Objectives). The used experimental design was factorial completely randomized design, with the sucrose – glucose ratio as the first factor with two levels (50:50 and 70:30) and white pepper powder concentration as the second level with three levels (1%, 3%, and 5%). The product selection was based on the hedonic parameters. After getting the selected formulation, some tests were conducted, including antioxidant activity test by DPPH method, proximat analysis, TPC test, sensory evaluation, and energy content calculation. Selected Muntok white pepper hard candy
formulation used a 50:50 sucrose – glucose ratio with 1% white pepper addition (Methods).
It has a moisture content of 3.46%, ash content of 0.89%, fat of 12%, the protein content of 1.95%, reducing sugar of 11.31%, saccharose of 62.93%, TPC of 8x101 colonies/g, low antioxidant activity (IC 50) of 141208.03 mg/L, AEAC of 20.58 mg/100g vitamin C, the percent inhibition of 17.66%, the energy content of 365.44 kcal/100gr. The hedonic test result leads to be like by the panellists (5.57 -7.10 in 10 scales). Its sensory quality test results were leading to golden yellow (8.31), leading to spicy (5.58), no pepper smell (2.86), and leading to the hard texture (4.34) (Result). The selected product has confirmed the Indonesian National Standard of hard candy (Conclusion).
Keywords: hard candy, Muntok white pepper, antioxidant, IC 50
Nama : Meyza Yoanda Mujevi NPM : E1G020040
Kelas : TIP B
JF FIK UINAM Vol.4 No.1 2016
FORMULATION OF HERBAL HARD CANDY CONTAINS RED GINGER
(Zingiber officinale var. rubrum) EXTRACT
Nur Illiyyin Akib, Wa Baane, Adryan Fristiohady
ABSTRACT
Red ginger rhizome (Zingiber officinale var. Rubrum) contains alkaloid, flavonoid, saponin, tanin, and triterpenoid that potentially as antibacterial and also gingerol, shogaol, and zingeron are efficacious as antioxidant. Red ginger used as a flavour of hard candy because the essential oils gives characteristic and ginger scent, and also the oleoresin gives spicy ginger flavor (Introduction). This research aims to find the best formula of hard candy through the hedonic test includes organoleptic, water content, ash content, and hardness (Objectives). This research used four formulas that are K (without red ginger extract), A (extract of 1%), B (extract of 1.75%), and C (extract of 2.5%) (Methods). Hedonic test data analyzed by Kruskal-Wallis test shows the addition of red ginger extract make significant effect on organoleptic properties (color, scent, texture, and flavor). The results of water content test of K, A, B, and C formulas respectively are 0.0023; 0.0086; 0.0054; and 0.0045%. The results of ash content test are 0.0031; 0.0039; 0.0049; and 0.0072%. The results of hardness test are 16.8; 6.8; 10.1; and 19.3 Kgf (Result). The best formula is A that organoleptic characteristic (color, scent, flavor, and texture) are most preferred by panelists then result the tests of characteristics are accordance with quality requirements.
(Conclusion).
Keywords: Formulations, characteristic, hard candy, Zingiber officinale var. rubrum
