Analysis of the Quality and Financial Viability of Hard Candy Innovation Products with the Addition of Gambir Catechins (Uncaria Gambir Roxb)

Authors

  • Maryam Maryam Politeknik ATI Padang
  • Tosty Maylangi Sitorus Politeknik ATI Padang
  • Hartami Dewi Politeknik ATI Padang
  • Rizki Fadhillah Lubis Politeknik ATI Padang

DOI:

https://doi.org/10.25077/aijans.v3.i01.26-36.2022

Keywords:

Hard Candy, Catechins, Organoleptic Test, Financial Viability

Abstract

Developing hard candy as a functional food with antioxidants and antibacterial properties derived from natural ingredients will do. By analyzing the formulation of innovations and analysis of the financial viability of hard candy products with the addition of gambir catechins, it is expected to provide information to stakeholders related to the development of hard candy innovation products with the addition of gambir catechins (Uncaria gambir Roxb.). The results of the analysis of organoleptic tests, obtaining formulas 17, 8, 18, 4, 7 hard candy had the rating respondents liked very much (4-5). Then conduct a quality test based on SNI hard candy 3547.1:2008 on products that have the criteria of organoleptic test results. Results from SNI hard candy test 3547.1:2008, the product met the standard requirements of SNI 3547.1:2008 products. When compared to hard candy products on the market with an average selling price of around Rp. 333.33, the hard candy products in this study can compete, especially strawberry variants. On a production scale of at least, 10 kg of hard candy HPP can compete with other products, where the hard candy in this study has a high added value antioxidant and has antibacterial properties useful for the health of consumers. 

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Author Biographies

Tosty Maylangi Sitorus, Politeknik ATI Padang

Agro-Industrial Engineering

Hartami Dewi, Politeknik ATI Padang

Agro-Industrial Engineering

Rizki Fadhillah Lubis, Politeknik ATI Padang

Agro-Industrial Engineering

References

Pambayun, R., Gardjito, M., Sudarmadji, S., Kuswanto, K. R. 2007. Kandungan Fenol Dan Sifat Antibakteri Dari Berbagai Jenis Ekstrak Produk Gambir (Uncaria gambir Roxb.). Majalah Farmasi Indonesia. 18(3):141–146.Sayuti,KdanYenrina,R.2015.Antioksidan,Alami danSintetik.OnlineBook.AsosiasiPenerbit Perguruan TinggiIndonesia(APPTI): AndalasUniversityPressTaufik,M., Suciati,D.,Dartini.2019.Utilizationof catechinasanantioxidantinvegetableoils.Tomagola,N.,Muthiawati,N.,Wiyani,L.,danJaya, F.2016.AktivitasAntioksidanEkstrakKayu Manis(Cinnamomum Burmanii)Untuk MengatasiKetengikan (Rancidity)Pada Minyak Goreng.JournalOfChemical ProcessEngineering,Vol.01,No.02Yeni,G.2015.RekayasaProsesNanoenkapsulasi KonsentratKatekinDari Gambir(Uncaria Gambir Roxb.) Sebagai Antioksidan. [Thesis].SekolahPascaSarjana,IPB:BogorYuliana.2017.ModifikasiStrukturEtilEsterDari CrudePalm Oil(Cpo)MenggunakanReaksi Oksidasi Dengan Variasi Konsentrasi KMnO4. Skripsi. Fakultas Sains Dan Teknologi,UinAlauddinMakassar

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Published

2023-09-06

How to Cite

Maryam, M., Sitorus, T. M. ., Dewi, H. ., & Lubis, R. F. . (2023). Analysis of the Quality and Financial Viability of Hard Candy Innovation Products with the Addition of Gambir Catechins (Uncaria Gambir Roxb). Andalasian International Journal of Agriculture and Natural Sciences (AIJANS), 3(01), 26-36. https://doi.org/10.25077/aijans.v3.i01.26-36.2022