Physical, Chemical, and Organoleptic Characteristics of Robusta Coffee Jelly Candy with Variations in the Ratio of Lemon Extract and Water

Yesiva Tulaini, Bosman Sidebang, Ulfah Anis

Abstract


Robusta coffee jelly candy has the potential to be developed as a functional confectionery product through the incorporation of natural ingredients. This study aimed to evaluate the effects of different ratios of lemon extract and water on the physical, chemical, and organoleptic characteristics of robusta coffee jelly candy. A completely randomized design with five treatments was applied. The samples were analyzed for color, texture profile, pH, caffeine content, antioxidant activity, and sensory properties using appropriate analytical and statistical methods. The results demonstrated that lemon extract significantly influenced several physicochemical (water content, texture, caffeine content, pH, and antioxidant activity) and sensory characteristics. An appropriate proportion of lemon extract improved product quality while maintaining acceptable consumer preference, indicating its potential application in functional jelly candy development.

Keywords


jelly candy; lemon; robusta coffee

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References


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DOI: https://doi.org/10.17509/edufortech.v11i2.104461

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