| Issue |
E3S Web of Conf.
Volume 444, 2023
4th International Conference on Agribusiness and Rural Development (IConARD 2023)
|
|
|---|---|---|
| Article Number | 04001 | |
| Number of page(s) | 13 | |
| Section | Agricultural Technology and Smart Farming | |
| DOI | https://doi.org/10.1051/e3sconf/202344404001 | |
| Published online | 14 November 2023 | |
Characteristics and organoleptic properties of nutmeg (Myristica fragrans) candy coated with edible film
1 Research Center for Agroindustry National Research and Innovation Agency (BRIN), KST Soekarno Jl. Raya Bogor Km 45 Cibinong Jawa Barat. 16912.
2 Research Organization for Food Technology, National Research and Innovation Agency (BRIN), Jl. Jogja-Wonosari Km. 31.5 Gading Playen Gunung Kidul, Yogyakarta 55861
* Corresponding author: playuk21@gmail.com
Edible Film wrapped candy is safe to consume and can provide a unique taste to the candy. This research aims to determine the characteristics and organoleptic properties of nutmeg candy. Nutmeg pulp slices with weight per volume values of 6.7%, 6.9%, 7.1%, and 7.3% were the first factor in a completely randomized factorial research design and the second factor was tapioca with a concentration of 1.2%, 1.4%, 1.6%, 1, 8% w/v. Characteristics: Edible Film has a thickness of 0.12 mm. elongation 5.75%, tensile strength 24.84 (KPa) and solubility 99.80% and hygroscopic content 7.36% - 10.54%. The organoleptic test results for color, aroma, taste, texture, and overall value ranged from 2.80 (3 neutral) to 3.70 (4 like). The best treatment was a combination of 6.7 grams of sliced nutmeg and 1.8 grams of tapioca with the lowest water content of 1.07%, hygroscopicity of 0.03% and the highest organoleptic test of 4 (like). Candy wrapped in Edible Film can maintain quality and make it easier to consume nutmeg soft candy. One alternative use of nutmeg flesh that has not been utilized optimally is to process it into soft candy.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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