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Submitted
March 19, 2021
Accepted
May 31, 2021
Published
May 31, 2021
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Abstract

The research objective was to obtain the concentration of gelatin as a gelling agent against the sensory and chemical properties of the best white oyster mushroom jelly candy. The treatments, namely gelatin concentrations of 5%, 10%, 15%, 20%, 25%, and 30% were performed 4 times. The study used a completely randomized block design (RAKL) and further test of the least significant difference. The best gelatin concentration was obtained at 20% with a jelly candy product that had a somewhat distinctive flavor of white oyster mushrooms with a score of 2.98, chewy texture, score of 3.89, preferred color score of 3.71, overall acceptance preferred score of 3.8.  Based on SNI, jelly candy meets the standards, namely water content of 18.27% (bb), ash content of 0.25% (bb), reducing sugar 0.28% (bb), and sucrose content of 51.33% (bb).

Keywords

jelly candy gelatin white oyster mushroom

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How to Cite
Astuti, S., Ardiansyah, D., & Susilawati, S. (2021). EVALUATION OF CHEMICAL PROPERTIES AND SENSORY OF JELLY CANDY OYSTER MUSHROOMS IN VARIOUS GELATIN CONCENTRATIONS. Jurnal Agroindustri, 11(1), 43–53. https://doi.org/10.31186/j.agroindustri.11.1.43-53
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