Formulation of hard candy containes pure honey as functional food

Muhamad Sahlan, Atikah Ridhowati, Heri Hermansyah, Anondho Wijanarko, Oktavia Rahmawati, Diah Kartika Pratami

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

4 Citations (Scopus)

Abstract

Honey is often used as a sweetener, but its use in medical preparations date from ancient cultures. The majority of honey consists of carbohydrates, such as glucose and fructose. A minor portion is made up of various secondary metabolites, such as vitamins, minerals, amino acids, organic acids, fatty acids, polyphenols, and flavonoids. Based on these reasons, the study of honey content needs to be developed to explore more about the potential of it as a functional food product, such as candy. This research aims to find the best formula of hard candy contains pure honey that has hard texture, translucent and shiny appearance. The best formula was decided through the organoleptic hedonic test using ANOVA test with SPSS. The proximate, mineral composition, energy content and nutrient content analysis of the sample were determined by the Indonesian National Standard (abbreviated SNI). The main ingredients for hard candy manufacturing are sucrose, glucose syrup, and water. The research begins by finding the optimal composition of honey as a sweetener in hard candy by 29%. This research used four hard candy formulas that are A (honey from China), B (klanceng honey), C (randu honey), and D (forest honey). The results of the energy content of A, B, C, and D hard candy formulas ranged from 397.28 - 398.68 kcal/100g. Other nutrients from known honey candies are protein (0.18 - 0.36%), carbohydrates (99 - 99.31%) and food fiber (6.49 - 8.58%). Based on the research, the honey candy produced has water content (0.09 - 0.62%) and ash content (0.04 - 0.54%), it meets the requirements of SNI 3545-2013. The results of the overall hedonic assessment of honey candy statistically there is a significant difference. The best formula is D that panelists most prefer organoleptic characteristic (color, scent, flavor, and texture) then result the tests of characteristics are by quality requirements.

Original languageEnglish
Title of host publication3rd Biomedical Engineering''s Recent Progress in Biomaterials, Drugs Development, and Medical Devices
Subtitle of host publicationProceedings of the International Symposium of Biomedical Engineering, ISBE 2018
EditorsPraswasti P.D.K. Wulan, Misri Gozan, Sotya Astutiningsih, Ghiska Ramahdita, Radon Dhelika, Prasetyanugraheni Kreshanti
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735418226
DOIs
Publication statusPublished - 9 Apr 2019
Event3rd International Symposium of Biomedical Engineering''s Recent Progress in Biomaterials, Drugs Development, and Medical Devices, ISBE 2018 - Jakarta, Indonesia
Duration: 6 Aug 20188 Aug 2018

Publication series

NameAIP Conference Proceedings
Volume2092
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

Conference3rd International Symposium of Biomedical Engineering''s Recent Progress in Biomaterials, Drugs Development, and Medical Devices, ISBE 2018
CountryIndonesia
CityJakarta
Period6/08/188/08/18

Keywords

  • functional food product
  • hard candy
  • pure honey

Fingerprint Dive into the research topics of 'Formulation of hard candy containes pure honey as functional food'. Together they form a unique fingerprint.

Cite this