Organoleptic Characteristics of Hard Candy Made from Cucumber (Cucumis sativus L.) Juice Combined with Basil Leaf (Ocimum sanctum L.) Juice
Karakteristik Organoleptik Permen Keras Berbahan Dasar Sari Mentimun (Cucumis sativus L.) yang Dikombinasikan dengan Sari Daun Kemangi (Ocimum sanctum L.)
DOI:
https://doi.org/10.21070/ups.9933Keywords:
Cucumber, Basil leaf, Hard candyAbstract
The aim of this study is identify the interaction between the proportion of cucumber juice and basil juice in hard candy product. Hard candy is a non-crystalline confectionery characterized by a hard and glossy texture. The novelty of this study lies in the use of basil juice with strong chlorophyll pigments and low-calorie isomalt sugar. Organoleptic evaluation was conducted with 30 panelists across six treatments, and the data were analyzed using the Friedman test. This study was conducted using a quantitative approach with varying proportions of cucumber juice and basil juice as raw materials for candy production. The results indicated a significant effect on organoleptic color attributes, while no significant effect was observed on organoleptic texture.
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