Abstract

Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin.
Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture.
The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×10² colonies per 1 g.
The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.

Keywords

Gelatin, halal gelatin, jelly candy, nutritional value, quality, mackerel skin, Scomberomorus commersonii

FUNDING

The research was supported by The Compulsory Research Lecturer Program with PNBP Financing Scheme at the Lambung Mangkurat University, fiscal year 2021 (main cluster), contract No. 010.49/UN 8.2/P L/2021.

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