Formulation And Evaluation Of The Preparation Of Hard Candy Source Of Sweet Orange (Citrus Sinensis (L.) Osbeck) As A Nutracetical

Abstract

Candy is used as a source of high calories, so it is often eaten during activities such as work, studying, and exercise. In
general, the candy that is widely circulated in the community is hard candy, which has a hard texture and a shiny
appearance. The benefits of candy for the human body are that it adds nutrients, minerals, and other vitamin content
because this candy is made from real fruit juice. The purpose of this study was to formulate hard candy with the main
ingredient of sweet orange juice with a variety of sucrose in order to get a delicious formula in the form of taste that is
expected to meet the nutritional requirements of both children and adults. formulated candy. Hard candy is made using
the open pan method. The research is experimental and includes the processing of sweet orange ingredients, making
sweet orange juice, making hard candy and hard candy test parameters including organoleptic tests, pH tests, weight
uniformity tests, water content tests, ash content tests and tests of preference level (hedonic test) by the respondent. Based
on the results of the study, sweet orange juice can be formulated into hard candy preparations with sucrose 1,5; 2 and 3
g. The obtained results with candy shape, taste, and hardness are quite good; they have a pH of 5, and they meet weight
uniformity requirements with a coefficient of variation of 1.08, 1.30, and 1.11%, moisture content 2.4, 2.3 and 1.7%, ash
content 1.0, 0.13 and 0%. The results of the organoleptic preference level test in terms of liking, taste, and texture
showed that F3 was the most preferred formula. The sucrose levels have an effect on the level of liking.