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Eduvest � Journal
of Universal Studies Volume 1 Number 8, August 2021 p- ISSN
2775-3735 e-ISSN 2775-3727 |
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THE EFFECT OF ADDITIONAL MANALAGI (MALUS
SYLVESTRIS) APPLE CIDER JUICE ON CHEWY CANDY'S SENSORIC QUALITY |
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Farihah
Bilqis Safira, Mariani, Mutiara Dahlia State University of Jakarta E-mail: [email protected],
[email protected], [email protected] |
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ARTICLE
INFO������� ABSTRACT |
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Received: July,
24th 2021 Revised: August,
16th 2021 Approved: August,
18th 2021 |
This
study aims to study the effect of adding manalagi
apple juice to the sensory quality of chewy candy on the aspect of color,
taste, aroma, and texture. This research was conducted in the Pastry &
Bakery Laboratory of the Culinary Education Study Program Faculty of Engineering
State University of Jakarta and was carried out in April 2021. This study
uses an experimental method with different percentages namely 20%, 40%, and
60% then a hedonic test is carried out on 15 moderately trained panelists.
The results of the descriptive analysis show the average value in the color
aspect 3.1 has a lightgreen categories with a
percentage of 20%, in the sweet taste aspect 4.0 categories of sweetness with
a percentage of 20%, in the manalagi apple flavor
aspect 4.0 feels manalagi apple with a percentage
of 20%, in the aspect of manalagi apple aroma 3.6
in the manalagi apple-scented category with a
percentage of 60% and on the texture aspect 4.0 has a chewy category with a
percentage of 40%. Based on the hypothesis test using the Friedman test, it
is stated that all aspects need to be continued with the Tuckey�s
test and the best result obtained are: color aspect = 2 was significantly
different and 1 not significantly different with a value of 3.1 at 20%;
sweetness aspect = 3 not significantly different from 4.0 at 20%; the apple
taste aspect of manalagi = 3 was not significantly
different from the value 4.0 at 20%; the apple aroma aspect of manalagi = 3 was not significantly different with a value
of 3.6 at 60%; and texture aspect = 3 was not significantly different from
the value 4.0 at 40%. |
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KEYWORDS |
Manalagi
Apple Juice, Sensory Quality, and Chewy Candy |
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This
work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License |
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INTRODUCTION
Sensory quality is a collection of words to describe the characteristics
of a food product, including color, appearance, shape, taste, and texture (Nisrina,
2018). The characteristics
of the general appearance of the product include color, size, shape, surface
texture, level of purity and product carbonation (Sipahelut, Rejeki, & Patty, n.d.). In food product
commodities, color has an important role as attractiveness, identification, and
quality attributes (Kurniati, Silvia, & Efendi, 2016).
Sensory testing (panel
testing) plays an important role in product development by minimizing risk in
decision making. Panelists can identify sensory properties that will help to
describe the product. Sensory evaluation can be used to assess any desired or
unwanted changes in the product or formulation ingredients, identify areas for
development, determine whether optimizations have been achieved, evaluate
competing products, observe changes that occur during processing or storage,
and provide the necessary data for product promotion. Consumer acceptance and
liking or preference, as well as correlations between sensory and chemical or
physical measurements can also be obtained by sensory evaluation.
According to (Widiati,
2019) the hardness level of candy is grouped into 2,
namely, hard candy and soft candy. Hard candy will not deform when pressed and
will even break if forced. Meanwhile, soft candy is a candy that is easy to
change with just a little pressure, for example chewy candy and bubble gum (Mustollah, 2016). Based on SNI
3547-2-2008, soft candy has a soft texture or becomes soft when chewed. One
type of candy that is classified as soft candy is chewy candy. Chewy candy is
made by cooking sugar until it reaches the desired solid, then adding gelling
ingredients (gelatin, agar, pectin, and carrageenan) and adding flavor, color,
and finally printing.
The texture that arises is largely determined by the crystal structure
formed, which can be directed according to the industry by adjusting the
composition of the material and the type of application of the manufacturing
technology used. In hard candy, the crystallization process is prevented in
such a way by adjusting the composition of sucrose and glucose syrup, so that
after the cooking and cooling process is limited, it is immediately continued
to the printing process. While the process of making chewy candy is different,
where after the cooking process, a cooling process is carried out, using a
cooling drum or a cooling table. Which is then followed by the pulling/beating
process which aims to recrystallize.
Manalagi apple is a horticultural commodity that is widely developed in
Indonesia (Sutanto & Ambarsari, 2016), one of which is Batu City and Pujon District,
Malang Regency, East Java (Muhlisin,
Karindah, & Rahardjo, 2015). The total
production of apples in Batu City reached 708,438 quintals/year, while the
number of apples rejected (subgrade) was 10% of the apple production. Apples
have a fairly high nutritional content, especially vitamins (Hamidah,
2015) and minerals such as calcium, phosphorus, iron,
potassium, carbohydrates, fats, protein, niacin, riboflavin, vitamins A, B1,
B2, and vitamin C.
According to Soelarso, the quality standards that apply to apples are
based on weight, size, and quantity per kilogram. Consists of 4 grades, namely:
Grade A = 15.90% (3 � 4 pieces/kg), Grade B = 45.20% (5 � 7 pieces/kg), Grade C
= 29.60% (8 � 10 pieces/kg), and Grade C = 29.60% (8 � 10 pieces/kg), and Grade
D = 7.00% (11 � 15 pieces/kg). Apples that are very small (krill) and broken /
defective / damaged are not included in classes A to D
as much as 2.30%. Each grade of apple has a different size. Grade A has the
largest size and grade D has the smallest size. While the damaged or defective
are included in grade E. In general, grade E does not have a specific size
because if grades A to D are damaged or defective, they will be included in
grade E. The diameter sizes of each grade are: grade A 7 � 8 cm, grade B 6 � 7
cm, grade C 5 � 6 cm, and grade D <5 cm.
According to (Nurdjannah, 2007) fruit juice is one of the processed fruit products
that has long been known. The high nutritional content, refreshing taste (Sihombing, 2013) and the emergence of
public awareness of the importance of health encourage the development of the
fruit juice industry as a substitute for soft drinks (Azizah, 2019), coffee or tea.
Making fruit juice is intended to increase the shelf life of fruits (Sari,
2016). Each type of fruit has a slightly different juice
making, but the principle is the same (Adnandiyanta & Hermawan, 2016). Fruit juice is made
by crushing the flesh of the fruit and then pressing it to get the juice (Sa�adah & Estiasih, 2014), then the liquid is
filtered, bottled, and pasteurized to make it last longer (Sutanto & Ambarsari, 2016).
Fruit juice is a soft drink
made from fruit juice and mineral water with or without the addition of sugar
and permitted food additives. The advantage that can be obtained from the
consumption of fruit juice or juice is the ease of drinking it. In addition,
the liquid consistency of the juice allows the dissolved substances to be
easily absorbed by the body. By making juice, the cellulose cell walls of the
fruit will be destroyed and dissolved so that it is more easily digested by the
stomach and digestive tract. Fruit juice is one of the refreshing drinks for
consumers. Quality fruit juice must be supported by choosing the right fruit.
Based on this background, a
research was conducted on "The Effect of Addition of Manalagi
(Malus sylvestris) Apple Juice to the Sensory Quality of Chewy
Candy". The use of manalagi apples can be an
alternative for the taste of chewy candy, to improve the sensory quality of
chewy candy and be accepted by the general public.
RESEARCH METHODS
The research design used in this study was to make
chewy candy with the addition of manalagi apple cider
with different percentages, namely 20%, 40%, and 60%. The data obtained from
the organoleptic assessment of chewy candy with the addition of manalagi apple juice will be analyzed using the Kruskal-Wallis test, if there is an effect, it will be
continued with the Tuckey's test. The analysis test
was carried out at the 95% confidence level (α = 0.05).
RESULTS AND DISCUSSION
1.
Organoleptic Test
In this study, the assessment of chewy candy with the
addition of manalagi apple juice which includes:
color, sweetness, taste of manalagi apple, aroma of manalagi apple, and texture. Sample code 054 for chewy
candy with the addition of 20% manalagi apple cider
(A), 019 chewy candy with the addition of 40% manalagi
apple cider (B), 198 chewy candy with the addition of 60% manalagi
apple cider (C).
Table 1.
Aspects of Color Assessment
|
Assessment Aspect |
Score |
Manalagi
Apple Cider Percentage Score (%) |
|||||
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20% |
40% |
60% |
|||||
|
n |
% |
n |
% |
n |
% |
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Yellowish Green |
2 |
7 |
45 |
- |
- |
8 |
55 |
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Dark Green |
3 |
- |
- |
- |
- |
2 |
15 |
|
Slightly Dark Green |
5 |
1 |
10 |
6 |
25 |
1 |
5 |
|
Light Green |
4 |
7 |
45 |
9 |
75 |
1 |
5 |
|
Brownish Green |
1 |
- |
- |
- |
- |
3 |
20 |
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Total (n) |
15 |
100 |
15 |
100 |
15 |
100 |
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Mean |
3,1 |
4,4 |
2,2 |
||||
Note: n = number of panelists; % = number of panelists
in percent
For the results of the organoleptic test assessment
with the addition of 20% manalagi apple cider, the
highest value was 3.1. For 40%, manalagi apple cider
has the highest score of 4.4. For 60% manalagi apple
cider has the highest value of 2.2. Based on the descriptive results of the
organoleptic test, the assessment of the moderately trained panelists on the
chewy candy color of manalagi apple cider showed that
the overall average score was 4.4 where the value was in the light green color
category.
Analysis of the data used to test the hypothesis is
the Friedman test, because the data in this study are non-parametric data.
Non-parametric data to test the initial hypothesis that several samples come
from the same/identical population. After being calculated using the Friedman
test, Xcount = 26.81 was obtained. This value shows Xcount > Xtable. So H0 is
rejected and H1 is accepted, meaning that there is an effect of adding 20%,
40%, and 60% apple juice to the sensory quality of chewy candy on the color
aspect, so it needs to be continued with multiple comparisons (Tuckey Test).
Couple Double Comparison
|A � B| = |3.1 � 4.4| = 1.3 > 0.13 => Significantly
Different
|A � C| = |3.1 � 2.2| = 0.9 < 0.13 => Not
Significantly Different
|B � C| = |4.4 � 2.2| = 2.2 > 0.13 =>
Significantly Different
The assessment in the multiple comparison test above
shows that the data group at the time of manufacture of 20% (A) and 40% (B)
showed a significantly different color quality in chewy candy. At the time of
manufacture 20% (A) with 60% (C) showed sensory quality that was not
significantly different. Then when making 40% (B) with 60% (C) it showed a
significantly different sensory quality. It can be concluded that the
production time of 20% with a score of 3.1 is the product with the best sensory
quality in the chewy candy color aspect because at the percentage of 20% it has
an average value.
Table 2.
Aspects of Sweet Taste Assessment
|
Assessment Aspect |
Score |
Manalagi Apple Cider Percentage
Score (%) |
|||||
|
20% |
40% |
60% |
|||||
|
N |
% |
n |
% |
n |
% |
||
|
Very Sweet |
4 |
- |
- |
- |
- |
6 |
50 |
|
Sweet |
5 |
8 |
70 |
14 |
95 |
4 |
15 |
|
Slightly Sweet |
3 |
6 |
25 |
- |
- |
5 |
35 |
|
Not Sweet |
2 |
1 |
5 |
1 |
5 |
- |
- |
|
Very Not Sweet |
1 |
- |
- |
- |
- |
- |
- |
|
Jumlah (n) |
15 |
100 |
15 |
100 |
15 |
100 |
|
|
Mean |
4.0 |
4,8 |
3,9 |
||||
Note: n = number of panelists; % = number of panelists
in percent
For the results of the organoleptic test assessment
with the addition of 20% manalagi apple cider, the
highest value was 4.0. For 40% manalagi apple cider
has the highest value of 4.8. For 60% manalagi apple
cider has the highest value of 3.9. Based on the descriptive results of the
organoleptic test, the assessment of moderately trained panelists on the sweet
taste of manalagi apple cider chewy candy showed that
the overall average score was 4.8 where the value was in the sweet taste
category.
Analysis of the data used to test the hypothesis is
the Friedman test, because the data in this study are non-parametric data.
Non-parametric data to test the initial hypothesis that several samples come
from the same/identical population. After being calculated using the Friedman
test, Xcount = 24.92. This value shows Xcount > Xtable. So H0 is
rejected and H1 is accepted, meaning that there is an effect of adding 20%,
40%, and 60% apple juice to the sensory quality of chewy candy on the sweet
taste aspect, so it needs to be continued with a double comparison (Tuckey Test).
Couple Double Comparison
|A � B| = |4.0 � 4.8| = 0.8 < 0.11 => Not
Significantly Different
|A � C| = |4.0 � 3.9| = 0.1 < 0.11 => Not
Significantly Different
|B � C| = |4.8 � 3.9| = 0.9 < 0.11 => Not
Significantly Different
The assessment in the multiple comparison test above
shows that the data group at the time of manufacture of 20% (A) and 40% (B)
showed the quality of sweetness in chewy candy which was not significantly
different. At the time of manufacture 20% (A) with 60% (C) showed sensory
quality that was not significantly different. Then when making 40% (B) with 60%
(C) it showed sensory quality which was not significantly different. It can be
concluded that the production time of 20% with a score of 4.0 is the product
with the best sensory quality in terms of the sweet taste of chewy candy
because at a percentage of 20% it has an average value.
Table 3.
Aspects of the Manalagi Apple Taste Assessment
|
Assessment Aspect |
Score |
Manalagi Apple Cider Percentage
Score (%) |
|||||
|
20% |
40% |
60% |
|||||
|
n |
% |
n |
% |
n |
% |
||
|
Very Tasted Manalagi |
4 |
- |
- |
3 |
15 |
2 |
10 |
|
Tasted Manalagi
Apple |
5 |
8 |
75 |
8 |
65 |
5 |
30 |
|
Somewhat Taste of Manalagi Apple |
3 |
2 |
10 |
3 |
15 |
6 |
50 |
|
No Taste of Manalagi Apple |
2 |
3 |
15 |
1 |
5 |
1 |
5 |
|
Very Not Taste Manalagi Apple |
1 |
- |
- |
- |
- |
1 |
5 |
|
Total (n) |
15 |
100 |
15 |
100 |
15 |
100 |
|
|
Mean |
4,0 |
4,2 |
3,6 |
||||
Note: n = number of panelists; % = number of panelists
in percent
For the results of the organoleptic test assessment
with the addition of 20% manalagi apple cider, the
highest value was 4.0. For 40% manalagi apple cider
has the highest value of 4.2. For 60% manalagi apple
cider has the highest value of 3.6. Based on the descriptive results of the
organoleptic test, the assessment of the moderately trained panelists on the
taste of manalagi chewy candy apple juice showed that
the overall average value was 4.2 where the value was in the manalagi apple flavored category.
Analysis of the data used to test the hypothesis is
the Friedman test, because the data in this study are non-parametric data.
Non-parametric data to test the initial hypothesis that several samples come
from the same/identical population. After being calculated using Friedman's
test, Xcount = 23.90. This value shows Xcount > Xtable. Then H0 is
rejected and H1 is accepted, meaning that there is an effect of adding 20%,
40%, and 60% manalagi apple juice on the sensory
quality of chewy candy on the manalagi apple flavor
aspect, so it needs to be continued with a double comparison (Tuckey test).
Couple Double Comparison
|A � B| = |4.0 � 4.2| = 0.2 < 0.18 => Not
Significantly Different
|A � C| = |4.0 � 3.6| = 0.4 < 0.18 => Not
Significantly Different
|B � C| = |4.2 � 3.6| = 0.6 < 0.18 => Not
Significantly Different
The assessment in the multiple comparison test above
shows that the data group at the time of manufacture of 20% (A) and 40% (B)
shows the quality of the taste of apples, which in chewy candy is not significantly
different. At the time of manufacture 20% (A) with 60% (C) showed sensory
quality that was not significantly different. Then when making 40% (B) with 60%
(C) it showed sensory quality which was not significantly different. It can be
concluded that the production time of 20% with a score of 4.0 is the product
with the best sensory quality in the aspect of apple flavor, which is chewy
candy because at the percentage of 20% it has an average value.
Table 4.
Aspects of Assessment of Manalagi Apple Aroma.
|
Assessment Aspect |
Score |
Manalagi Apple Cider Percentage
Score (%) |
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|
20% |
40% |
60% |
||||||
|
n |
% |
N |
% |
n |
% |
|||
|
Very Scented with Manalagi Apple |
1 |
- |
- |
2 |
10 |
1 |
5 |
|
|
Manalagi Apple Scented |
5 |
6 |
40 |
6 |
50 |
6 |
45 |
|
|
Slightly Scented with Manalagi Apple |
4 |
6 |
40 |
3 |
15 |
3 |
20 |
|
|
Unscented Manalagi Apple |
2 |
2 |
15 |
4 |
25 |
3 |
20 |
|
|
Very Unscented Manalagi Apple |
3 |
1 |
5 |
- |
- |
2 |
10 |
|
|
Jumlah (n) |
15 |
100 |
15 |
100 |
15 |
100 |
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Mean |
4,0 |
3,4 |
3,6 |
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Note: n = number of panelists; % = number of panelists
in percent
For the results of the organoleptic test assessment
with the addition of 20% manalagi apple cider, the
highest value was 4.0. For 40% manalagi apple cider
has the highest value of 3.4. For 60% manalagi apple
cider has the highest value of 3.6. Based on the descriptive results of the
organoleptic test, the assessment of the moderately trained panelists on the
taste of manalagi chewy candy apple juice showed that
the overall average value was 4.0 where the value was close to the manalagi apple flavored category.
Analysis of the data used to test the hypothesis is
the Friedman test, because the data in this study are non-parametric data.
Non-parametric data to test the initial hypothesis that several samples come
from the same/identical population. After being calculated using the Friedman
test, Xcount = 23.74. This value shows Xcount > Xtable. So H0 is
rejected and H1 is accepted, meaning that there is an effect of adding 20%,
40%, and 60% manalagi apple juice on the sensory
quality of chewy candy on the aroma aspect of manalagi
apples, so it needs to be continued with multiple comparisons (Tuckey Test).
Couple Double Comparison
|A � B| = |4.0 � 3.4| = 0.6
< 0.27 => Not Significantly Different
|A � C| = |4.0 � 3.6| = 0.4
< 0.27 => Not Significantly Different
|B � C| = |3.4 � 3.6| = 0.2
< 0.27 => Not Significantly Different
The assessment in the multiple comparison test above
shows that the data group at the time of manufacture of 20% (A) and 40% (B)
shows the quality of the apple aroma, which is not significantly different from
chewy candy. At the time of manufacture 20% (A) with 60% (C) showed sensory
quality that was not significantly different. Then when making 40% (B) with 60%
(C) it showed sensory quality which was not significantly different. It can be
concluded that the production time of 40% with a score of 3.4 is the product
with the best sensory quality in the aspect of apple aroma, manalagi
chewy candy, because 40% has an average value.
Table 5.
Aspects of Texture Assessment
|
Assessment Aspect |
Score |
Manalagi
Apple Cider Percentage Score (%) |
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|
20% |
40% |
60% |
|||||||
|
n |
% |
n |
% |
n |
% |
||||
|
Very supple |
5 |
3 |
15 |
4 |
20 |
7 |
60 |
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Supple |
4 |
6 |
45 |
8 |
65 |
5 |
25 |
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|
Agak Kenyal |
3 |
4 |
30 |
3 |
15 |
3 |
15 |
||
|
Not Supple |
2 |
1 |
5 |
- |
- |
- |
- |
||
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Very Not Supple |
1 |
1 |
5 |
- |
- |
- |
- |
||
|
Jumlah (n) |
15 |
100 |
15 |
100 |
15 |
100 |
|||
|
Mean |
3,6 |
4,0 |
4,2 |
||||||
Note: n = number of panelists; % = number of panelists
in percent
For the results of the organoleptic test assessment
with the addition of 20% manalagi apple cider, the
highest value was 3.6. For 40% manalagi apple cider
has the highest value of 4.0. For 60% manalagi apple
cider has the highest value of 4.2. Based on the descriptive results of the
organoleptic test, the assessment of the moderately trained panelists on the
chewy candy texture of manalagi apple cider showed
that the overall average value was 4.0 where the value was close to the chewy
category.
Analysis of the data used to test the hypothesis is
the Friedman test, because the data in this study are non-parametric data.
Non-parametric data to test the initial hypothesis that several samples come
from the same/identical population. After being calculated using Friedman's
test, Xcount = 19.40. This value shows Xcount > Xtable. So H0 is
rejected and H1 is accepted, meaning that there is an effect of adding 20%,
40%, and 60% apple juice to the sensory quality of chewy candy in the texture
aspect, so it needs to be continued with multiple comparisons (Tuckey Test).
Couple
Double Comparison
|A � B| =
|3.6 � 4.0| = 0.4 < 0.11 => Not Significantly Different
|A � C| =
|3.6 � 4.2| = 0.6 < 0.11 => Not Significantly Different
|B � C| =
|4.0 � 4.2| = 0.2 < 0.11 => Not Significantly Different
The assessment in the multiple comparison test above
shows that the 20% (A) and 40% (B) data group showed that the chewy candy apple
texture quality was not significantly different. At the time of manufacture 20%
(A) with 60% (C) showed sensory quality that was not significantly different.
Then when making 40% (B) with 60% (C) it showed sensory quality which was not
significantly different. It can be concluded that the 40% manufacturing time
with a score of 4.0 is the product with the best sensory quality in the chewy
candy apple texture aspect because at 40% it has the highest value.
CONCLUSION
The final conclusion shows that the best product
chosen is the chewy candy apple manalagi with a
percentage of 40%, this is based on the Tuckey's test
showing different results, namely: in the sweet taste aspect, the manalagi apple taste aspect, the manalagi
apple aroma aspect, and the texture aspect has 3 results. which was not
significantly different, while in the color aspect there were 2 results,
namely: 1 which was not significantly different and 2 significantly different,
this result was chosen because of the good quality, which has a light green
color, sweet taste, manalagi apple taste, and a chewy
texture.
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