The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products

¹ Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia
² Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, Makassar, Indonesia

^* Corresponding author: abdiwahid713@gmail.com

Abstract

This study aims to determine the best coffee juice jelly formulation using various concentrations of gelatin and xanthan gum, and evaluating the properties of each formula. The study used factorial experiments with 2 factors, 3 levels and 2 replicates. This approach allowed for the detection of the main and simple effects of each level, facilitating the analysis of variable impacts.The factors were Gelatin (9%; 10%; and 11%) and Xanthan Gum (1%; 2%; and 3%). The parameters for assessment were moisture content, ash content, texture, sugar content, fat content, caffeine content and organoleptics. The best treatment was selected based on the average acceptance of panelists on product quality. The best coffee juice jelly praline was made using 11% gelatin and 3% xanthan gum. It had 14.17% moisture and 0.32% ash content. For dark chocolate praline candy with coffee juice jelly candy filler, 10% gelatin and 2% xanthan gum was preferred by 40 respondents. It had 82.71% total sugar, 35.55% fat content, and 15% caffeine content.