CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA AND ANDALIMAN AS THE MAKING FOR HERBAL JELLY CANDY

Butar Butar, Marjorie Praqueita (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA AND ANDALIMAN AS THE MAKING FOR HERBAL JELLY CANDY. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Jelly candy is a popular confectionery product, particularly among children, but traditional versions are often high in sugar and lack nutritional value. This study aimed to develop a healthier alternative by creating jelly candy using natural ingredients like rosella and andaliman, which are contains antioxidants. The jelly candy was produced by dehydrating it at 50°C for varying durations (24, 36 and 48 hours) to determine the optimal texture, flavor, and stability. The 48-hour dehydration process resulted in a firm yet chewy candy with a rich flavor and stability at higher temperatures, making it less prone to melting. The candy also retained its vibrant color and nutritional content, contributing to a visually appealing and health-conscious product. The final jelly candy has a shelf life of up to 1 months when stored in airtight containers at or below 20°C. This research highlights the potential of using natural ingredients to create a more nutritious jelly candy, providing a viable alternative for consumers seeking healthier snack options. The final product contains 35 cal/serving, making it a low-calorie snack option. The candy is priced at Rp. 9.500/sachet. Keywords : Andaliman, Antioxidant, Dehydrate, Jelly Candy, Natural Ingredients, Rosella."

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Andaliman, Antioxidant, Dehydrate, Jelly Candy, Natural Ingredients, Rosella."
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 19 Sep 2024 04:38
Last Modified: 19 Sep 2024 04:38
URI: http://repository.ottimmo.ac.id/id/eprint/1098

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