FORMULASI PERMEN JELLY DENGAN PENGENYAL KARAGENAN & FILTRAT KULIT BUAH LEMON (Citrus limon L.) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK

The commercial jelly candies on the market generally still rely on synthetic gelling agents and artificial flavors, raising concerns about the health implications of hydrocolloid-based products for consumers. This study was conducted to examine the effects of carrageenan and lemon peel filtrate on the quality of jelly candies, both from physicochemical and organoleptic perspectives. A simple randomized block design (RBD) was used with six treatment levels combining different volumes of lemon peel filtrate and weights of carrageenan, each repeated three times, resulting in 18 experimental units. The parameters observed included moisture content, ash content, free radical scavenging activity, texture profile, and panelists’ preference tests for aroma, taste, color, and texture. Differences in the formulation of jelly candies using carrageenan and lemon peel (Citrus limon L.) filtrate as gelling agents had a significant effect on the organoleptic and physicochemical properties of the jelly candies. The best treatment was treatment F6 (40 mL filtrate + 3 g carrageenan), which produced physicochemical characteristics with a moisture content of 17.13%, ash content of 1.547%, and antioxidant activity of 93.32. The physical characteristics indicated a texture with a hardness value of 8.51 gf, cohesiveness of 0.396, and gumminess of 3.22 gf. The organoleptic aspects were aroma 3.96, taste 3.04, color 3.16, and texture 3.12