SUBSTITUTION OF SUGAR WITH HONEY IN THE MANUFACTURE OF GUMMY CANDY IN TERMS OF WATER CONTENT, COLOR L*A*B, ORGANOLEPTICS, TEXTURE AND FTIR SPECTRUM
Naura Shofwah Ardini 1) , Agus Susilo 2) , Premy Puspitawati Rahayu 2) and Puji Akhiroh 2)

1)Student of Faculty of Animal Science, Universitas Brawijaya, Malang
2)Lecturer of Faculty of Animal Science, Universitas Brawijaya, Malang

Abstract

This study evaluated the effects of replacing sugar with honey on the properties of gummy candies. A completely randomized design with 5 treatments (0%, 25%, 50%, 75% and 100% honey substitution) and 4 replications was used. The substitution^s effects were examined based on water content, Lab* color, organoleptic properties, texture, and Spectrum of Fourier-transform infrared (FTIR) spectroscopy. Results indicated that increasing the honey concentration led to a significant increase in moisture content (from a low of 29.41% at P0), a decrease in L* value (from 42.33 to 34.66), and an increase in a* and b* values. The organoleptic test showed significant differences in taste and aroma but no significant differences in color or texture. The texture of the honey-substituted gummies was found to range from an average of 3.53 N to 10.55 N. The FTIR analysis revealed an increase in the intensity of O-H and C-H groups with the addition of honey, although the overall changes in the spectrum were not significant. In conclusion, honey substitution increased the moisture content and acceptability of gummy candies, but it decreased their texture and altered their Lab* color parameters.

Keywords: Gummy Candy, Honey, L*a*b Color, Organoleptic Properties, FTIR Spectrum

Topic: Animal product technology