TY - GEN
T1 - Formulation of hard candy containes pure honey as functional food
AU - Sahlan, Muhamad
AU - Ridhowati, Atikah
AU - Hermansyah, Heri
AU - Wijanarko, Anondho
AU - Rahmawati, Oktavia
AU - Pratami, Diah Kartika
N1 - Publisher Copyright:
© 2019 Author(s).
PY - 2019/4/9
Y1 - 2019/4/9
N2 - 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.
AB - 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.
KW - functional food product
KW - hard candy
KW - pure honey
UR - http://www.scopus.com/inward/record.url?scp=85064825646&partnerID=8YFLogxK
U2 - 10.1063/1.5096743
DO - 10.1063/1.5096743
M3 - Conference contribution
AN - SCOPUS:85064825646
T3 - AIP Conference Proceedings
BT - 3rd Biomedical Engineering''s Recent Progress in Biomaterials, Drugs Development, and Medical Devices
A2 - Wulan, Praswasti P.D.K.
A2 - Gozan, Misri
A2 - Astutiningsih, Sotya
A2 - Ramahdita, Ghiska
A2 - Dhelika, Radon
A2 - Kreshanti, Prasetyanugraheni
PB - American Institute of Physics Inc.
T2 - 3rd International Symposium of Biomedical Engineering''s Recent Progress in Biomaterials, Drugs Development, and Medical Devices, ISBE 2018
Y2 - 6 August 2018 through 8 August 2018
ER -