Analisis Kadar Tartrazin Dalam Hard Candy Di Kecamatan Tirto Kabupaten Pekalongan

Tartrazine is a synthetic dye that produces a lemon yellow color, and is often added to food or drinks. The addition of tartrazine in food and beverages aims to provide color, so it looks more attractive. The purpose of this research was to analyze content of tartrazine and determine concentration of tartrazine in hard candy. The method used in this research is qualitative and quantitative analysis. Qualitative analysis was carried out by color reaction using FeSO4 30% reagent solution. Quantitative analysis was carried out using UV-Vis spectrophotometry us a wavelength of 429 nm. The results showed that of the ten positive samples contained tartrazine. The concentration of tartrazine in the samples studied were sample A is 196.65 mg/kg, sample B is 75.57 mg/kg, sample C is 283.50 mg/kg, sample D is 89.83 mg/kg, sample E is 356.24 mg/kg, sample F is 73.80 mg/kg, sample G is 3.27 mg/kg, sample H is 308.98 mg/kg, sample I is 3.94 mg/kg, and sample J is 37.08 mg/kg. So from this research, it is known that concentration of tartrazine in samples of hard candy A, C, E and H are not safe because the levels exceed the maximum limit of the requirements set out in BPOM Regulation No. 11 of 2019.Keywords: Analysis; Concentration; Tartrazine; Dyes; UV-Vis Spectrophotometry AbstrakTartrazin merupakan zat pewarna sintesis yang menghasilkan warna kuning lemon, serta sering ditambahkan dalam makanan ataupun minuman. Penambahan tartrazin dalam makanan dan minuman bertujuan untuk memberikan warna, sehingga terlihat lebih menarik. Tujuan dari penelitian ini adalah untuk menganalisis kandungan tartrazin dan mengetahui kadar tartrazin dalam hard candy. Metode yang digunakan dalam penelitian ini analisis kualitatif dan kuantitatif. Analisis kualitatif dilakukan dengan reaksi warna menggunakan larutan pereaksi FeSO4 30%. Analisis kuantitatif dilakukan dengan metode spektrofotometri UV-Vis pada panjang gelombang 429 nm. Hasil penelitian menunjukkan bahwa dari ke sepuluh sampel positif mengandung tartrazin. Kadar tartrazin dalam sampel yang diteliti yaitu sampel A sebanyak 196,65 mg/kg, sampel B sebanyak 75,57 mg/kg, sampel C sebanyak 283,50 mg/kg, sampel D sebanyak 89,83 mg/kg, sampel E sebanyak 356,24 mg/kg, sampel F sebanyak 73,80 mg/kg, sampel G sebanyak 3,27 mg/kg, sampel H sebanyak 308,98 mg/kg, sampel I sebanyak 3,94 mg/kg, dan sampel J sebanyak 37,08 mg/kg. Dari penelitian ini diketahui bahwa kadar tartrazin pada sampel permen keras A, C, E dan H tidak aman karena kadarnya melebihi batas maksimum dari persyaratan yang telah ditetapkan pada Peraturan BPOM No.11 Tahun 2019.Kata kunci: Analisis; Kadar; Tartrazin; Zat Pewarna; Spektrofotometri UV-Vis

Detection and Classification of Defective Hard Candies Based on Image Processing and Convolutional Neural Networks

Defective hard candies are usually produced due to inadequate feeding or insufficient cooling during the candy production process. The human-based inspection strategy needs to be brought up to date with the rapid developments in the confectionery industry. In this paper, a detection and classification method for defective hard candies based on convolutional neural networks (CNNs) is proposed. First, the threshold_li method is used to distinguish between hard candy and background. Second, a segmentation algorithm based on concave point detection and ellipse fitting is used to split the adhesive hard candies. Finally, a classification model based on CNNs is constructed for defective hard candies. According to the types of defective hard candies, 2552 hard candies samples were collected; 70% were used for model training, 15% were used for validation, and 15% were used for testing. Defective hard candy classification models based on CNNs (Alexnet, Googlenet, VGG16, Resnet-18, Resnet34, Resnet50, MobileNetV2, and MnasNet0_5) were constructed and tested. The results show that the classification performances of these deep learning models are similar except MnasNet0_5 with the classification accuracy of 84.28%, and the Resnet50-based classification model is the best (98.71%). This research has certain theoretical reference significance for the intelligent classification of granular products.

Antibacterial Activity of Kaempferia Galanga L. Hard Candy Against Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth

Aromatic ginger (Kaempferia Galanga L.) is a spice plant that has a high volatile content with active compounds of ethyl p-methoxy cinnamate (23.65%) and ethyl cinnamate (5.98%). These two compounds have been reported to have antibacterial activity against Streptococcus pyogenes and Staphylococcus aureus, which are two types of bacteria that can cause sore throat. The application of aromatic ginger essential oil on hard candy can potentially reduce inflammation in the throat. This study aims to determine the effect of aromatic ginger essential oil concentration on hard candy in inhibiting the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria and to determine their acceptance by the panelists. This research was conducted with 6 treatments of variations in the concentration of aromatic ginger essential oil, including 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%. The results showed that the higher the concentration of aromatic ginger essential oil on hard candy would further increase the inhibition of the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria. The highest inhibitory activity and the highest panelist acceptance was 1% essential oil concentration with 3.29% moisture content, 0.12% ash content, and 7.13% reducing sugar. The use of aromatic ginger essential oil on hard candy as a flavoring and well as inhibiting the growth of strep throat-causing bacteria (Streptococcus pyogenes and Staphylococcus aureus) has the potential to be developed. Keywords: Antibacterial, hard candy, aromatic ginger, essential oil, Streptococcus pyogenes, Staphylococcus aureus

ANTIOXIDANT ACTIVITY, SENSORY, CHEMICAL, AND MICROBIOLOGY CHARACTERISTICS OF MUNTOK WHITE PEPPER (Piper nigrum Linn.) HARD CANDY

Muntok white pepper is the most recognized commodity of Indonesian in the world. One of the diversified products of white pepper is hard candy. This study aimed to determine the antioxidant activity, chemical, sensory, and microbiology characteristics of Muntok white pepper hard candy. The used experimental design was factorial completely randomized design, with the sucrose – glucose ratio as the first factor with two levels (50:50 and 70:30) and white pepper powder concentration as the second level with three levels (1%, 3%, and 5%). The product selection was based on the hedonic parameters. After getting the selected formulation, some tests were conducted, including antioxidant activity test by DPPH method, proximat analysis, TPC test, sensory evaluation, and energy content calculation. Selected Muntok white pepper hard candy formulation used a 50:50 sucrose – glucose ratio with 1% white pepper addition. It has a moisture content of 3.46%, ash content of 0.89%, fat of 12%, the protein content of 1.95%, reducing sugar of 11.31%, saccharose of 62.93%, TPC of 8x101 colonies/g, low antioxidant activity (IC 50) of 141208.03 mg/L, AEAC of 20.58 mg/100g vitamin C, the percent inhibition of 17.66%, the energy content of 365.44 kcal/100gr. The hedonic test result leads to be like by the panellists (5.57 -7.10 in 10 scales). Its sensory quality test results were leading to golden yellow (8.31), leading to spicy (5.58), no pepper smell (2.86), and leading to the hard texture (4.34). The selected product has confirmed the Indonesian National Standard of hard candy.

PENGARUH PROPORSI LESITIN DAN SUSU SKIM SEBAGAI EMULSIFIER TERHADAP KARAKTERISTIK HARD CANDY TOFFEE

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh proporsi lesitin dan susu skim terhadap sifat fisikokimia dan sensoris hard candy toffee. Penelitian menggunakan Rancangan Acak Kelompok dengan satu faktor, yaitu konsentrasi lesitin dan konsentrasi susu skim (P) yang terdiri atas tujuh taraf: 0,7:0% (P1); 0,6:0,1% (P2); 0,5:0,2% (P3); 0,4:0,3% (P4); 0,3:0,4% (P5); 0,2:0,6% (P6); dan 0,1:0,6% (P7) dan diulang sebanyak empat kali. Parameter pengujian meliputi kadar air, kestabilan emulsi, tekstur (kekerasan dan daya patah), warna dan kesukaan yang meliputi warna, tekstur, dan rasa. Data yang diperoleh dianalisis dengan uji Analysis of Variance (Anova) pada α=5%. Apabila terdapat perbedaan nyata antar perlakuan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada α=5%. Hasil penelitian kadar air hard candy toffee 0,68-3,06; tingkat kekerasan 7.952-16.421 g.Force; nilai lightness 44,02-55,63; nilai chroma 10,93-17,50; dan nilai ohue 51,78-56,16. Proporsi lesitin dan susu skim terbaik berdasarkan organoleptik adalah P6 (4,89) yang berarti netral hingga agak suka.

Pemanfaatan jagung (Zea mays) sebagai bahan tambahan dalam pembuatan permen Jelly

Candy is a snack that is loved by many people, especially children because it has a sweet taste. The texture of the candy is divided into hard candy (hard candy) and soft candy (soft candy). One example of soft candy is jelly candy. Jelly is a candy made from water or plant juice and gel-forming material. The material that can be used in making jelly candy is juice from corn. Corn is a cereal crop that contains starch or sugar, this corn is usually needed in the industrial world as feed or in the food processing industry. The purpose of this study was to produce corn jelly candy products favored by panelists through hedonic testing, hedonic quality, moisture content, ash content, and pH in accordance with SNI (Indonesian National Standard). This research method is experimental with the addition of corn juice in the manufacture of jelly candy with formulations of 0 grams, 90 grams, 100 grams, and 110 grams, then tested the level of preference (hedonic), hedonic quality, water content, ash content, and acidity. The results showed that the best formulation was 110 grams with hedonic values of color, texture, aroma, and flavor parameters which were highly favored by the panelists, hedonic quality values were very rubbery, the aroma was very flavorful typical of corn and the taste was very corny. Value of water content of 7.80%, ash content of 0.33%, and pH or acidity level 6.

Study of Organoleptic Nutmeg Fruit Dodol Quality

Dodol is a semi-wet food that has a plastic texture. The typical organoleptic properties of dodol are brown and have a sweet, savory and legit taste with a plastic texture. Nutmeg meat has the potential to be processed into various food products such as candied nutmeg, nutmeg syrup, jam, nutmeg juice, instant nutmeg drink, nutmeg jelly, nutmeg wine, vinegar acid, gelatin hard candy and dodol. Processing nutmeg meat into nutmeg dodol can add value to nutmeg products and increase farmers' income. The purpose of this study was to produce nutmeg dodol with the best organoleptic properties. Dodol from nutmeg meat and banana flour mulu bebe produces a colour value of 3.64-3.70 (dislike), flavour 3.25-3.59 (rather dislike), and aroma of 3.75-4.15 (dislike). The ratio of the addition of nutmeg meat 65% and banana flour mulu bebe 35% meets the quality of SNI dodol, the ratio of addition of nutmeg meat 45% and banana flour mulu bebe 55% produces nutmeg dodol favoured by consumers.