Application of response surface methodology on optimization of textural properties in the development of gelatin-based jelly candy from honey orange (Citrus nobilis) and purple passion fruit (Passiflora edulis Sims)

Abstract Jelly candy is a type of confectionery made from a mixture of fruit juices or flavores syrups and gelling agent such as gelatin which produced chewy candy with variety of flavors and shapes. Honey orange and purple passion fruit are both the trademark fruits in North Sumatera. This study examined changes of fruit juice ratio and gelatin concentration toward the gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness which are textural properties of jelly candy. The test was carried out with the use of texture analyzer. The change of fruit juice ratio and gelatin concentration gives effect to change of gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness. Optimal fruit juice ratio and gelatin concentration using the response surface methodology (RSM) randomized with central composite design (CCD) occur at ratio of honey orange juice and purple passion fruit of 70 : 30 with a gelatin concentration of 12.923% with the textural properties of gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness are 508.291 g, 265.736 g, 20.932 mJ, 1.160, 2.696 mm and 0.0000 mJ, respectively.