Effect of Addition of Arumanis Mango (Mangifera Indica) Juice on Physicochemical Characteristics of Jelly Candy From Saffron (Crocussativus) Extract

This research aimed to determine the effect of addingarumanis mango juice to the characteristics of jelly candyfrom saffron extract. This research was designed using a completely randomized design with 5 treatments namely A(addition of 0% mango juice), B (addition of 2% mango juice), C (addition of 4% mango juice), D (addition of 6%mango juice) and E (addition of 8% mango juice) with 3 repetitions. The data obtained were analyzed statisticallyusing ANOVA (Analysis of Variance) and if they were significantly different, the were continued with the DNMRT(Duncans News Mutiple Range Test) at 5% significance level. The results showed that the addition of mango juice tothe characteristics ofjellycandywas significantlydifferentonwatercontent, ash content,total sugar content,vitamin C, pH value and antioxidant acitvity. The best product based on physical and chemicalanalysis tests was jelly candy with the addition of 4% mango juice with hardness (78.38 N/cm2), moisturecontent (19.79 %), ash content (1.40 %), vitamin C (43.64 mg/100 g), total sugar content (57.33 %), pH value (4.90),and antioxidant activity(47.65 %).