Pengaruh Penambahan Konsentrasi Sari Mangga Malanagi dan Gelatin Terhadap Karakteristik Fisik Kimia dan Daya Terima Soft Candu

oft candy is a chewy confectionery product favored by consumers. Manalagi mango
juice (Mangifera indica L.) can enhance sensory characteristics, while gelatin
functions as a gelling agent affecting texture. This study aimed to determine the
effects of Manalagi mango juice and gelatin concentrations on the physical,
chemical, and sensory characteristics of soft candy. This study employed a factorial
Completely Randomized Design (CRD) with two factors: Manalagi mango juice (0%,
5%, and 10%) and gelatin (5%, 10%, and 15%), resulting in nine treatment
combinations with two replications. The observed parameters included texture, color
intensity, total soluble solids, pH, moisture content, reducing sugar, and sensory
evaluation. Data were analyzed using analysis of variance (ANOVA) followed by
Duncan’s Multiple Range Test (DMRT) at a 5% significance level.The results showed
that treatment interactions significantly affected (p<0.05) texture, color intensity,
moisture content, and sensory attributes. The best treatment was M2G3 (10%
Manalagi mango juice and 15% gelatin).