PENGARUH PERBEDAAN PEMBENTUK GEL DAN PENAMBAHAN PIGMEN ANTOSIANIN BUNGA MAWAR MERAH (Rosa hybrida L.) TERHADAP MUTU FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY SUSU SAPI

Jelly candy is one of the favorite product of all ages. One of the ingredients that can be processed into jelly candy is milk. The addition of rose anthocyanin pigments is useful for increasing the antioxidant value of milk and adding color variations to milk jelly candy. This study aims to determine the gelling ratio interaction and the comparison between fresh milk and rose anthocyanin extract on the physicochemical and organoleptic qualities of cow's milk jelly candy, as well as to determine the best antioxidant treatment in candy. This research was conducted in three stages, namely, (1) manufacture of rose anthocyanin extract, (2) manufacture of milk jelly candy with variations in the ratio of gelatin to pectin and the ratio of milk to rose anthocyanin extract, (3) implementation of the analysis of the observed parameters. The design used in this study was a randomized block design arranged in a factorial manner, with factor I the ratio of gelatin pectin (10% gelatin, 7% gelatin 3% pectin, 5% gelatin: 5% pectin), and factor II was the addition of rose flower extract. . (0%, 15% and 30%) with 3 repetitions. Parameters tested were water content, reducing sugar content, antioxidant activity, total anthocyanin, color intensity, pH, elastic texture, and organoleptic (taste, aroma, texture and color). The results showed that the ratio gelling agent and the ratio of milk to red rose anthocyanin extract had a significant effect on water content, antioxidant activity, total anthocyanins, color intensity, texture elasticity, pH, organoleptic texture, taste, and color. milk jelly candy. In the treatment of reducing reducing sugar and organoleptic aroma of milk jelly candy, there was no significant effect. Cow's milk jelly candy with the addition of rose anthocyanin extract resulted in water content ranging from 17.48% to 20.40%, pH value from 5.06 to 6.85, total anthocyanin 12.57-17.33 mg/L, antioxidant activity ranging from 65.12% -89.07%, reducing sugar 7.3%-8.33%, chewiness texture test 3911.44 N 9368.16N, brightness value 36.70-52.70, redness level -0.66- 10.56, yellowish level 1.23 10.00. The level of preference organoleptic test has a neutral to moderate preference value. Jelly candy with the highest antioxidant activity was found in treatment (G2P2) with a value of 89.07%