Characterization of Jelly Candy with Different Percentage of Gelatin from Patin Fish Skin (Pangasius pangasius)

Sholihah Dwi Handayani

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jln. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah – 50275, Indonesia.

Lukita Purnamayati

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jln. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah – 50275, Indonesia.

Sumardianto

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jln. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah – 50275, Indonesia.

Slamet Suharto *

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jln. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah – 50275, Indonesia.

Muhammad Hauzan Arifin

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jln. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah – 50275, Indonesia.

*Author to whom correspondence should be addressed.


Abstract

Pangasiuspangasiusis a type of marine fish that has thick and hard skin so it is only used as waste. Waste pangasius pangasiusskin can be used to make gelatin. Gelatin is a protein compound extracted from animal collagen tissue found in skin, bones and connective tissue by means of acid hydrolysis. Jelly candy is a food product that has a chewy texture. This texture is formed due to the formation of a gel, namely gelatin. The purpose of this study was to determine the effect of adding gelatin from pangasius skin to the characteristics and quality of jelly candy and to determine the best concentration of gelatin in the process of making jelly candy. The research method used a completely randomized design (CRD) with the addition of 3%, 5% and 7% gelatin concentration. The data obtained were tested by normality test, homogeneity test, ANOVA test and BNJ follow-up test to determine differences between treatments. Data analysis results show that the use of different concentrations of gelatin has a significantly different effect (P<5%) on jelly candy. Jelly candy with the addition of 7% gelatin concentration has a better value with a chewiness gel strength value of 8.46 k.gf, gumminess 3.13 k.gf, hardness 0.62 k.gf, water content 39.57%, ash content 0.15%, protein content 8.88% and hedonic test with a confidence interval of 7.39<µ<7.67 which means the panelists liked it.

Keywords: Pangasiu spangasius skin, gelatin, jelly candy, texture


How to Cite

Handayani, S. D., Purnamayati, L., Sumardianto, Suharto, S., & Arifin, M. H. (2024). Characterization of Jelly Candy with Different Percentage of Gelatin from Patin Fish Skin (Pangasius pangasius). Journal of Advances in Food Science & Technology, 11(3), 1–16. https://doi.org/10.56557/jafsat/2024/v11i38711

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