Physicochemical and Sensory Characteristics of Globe Amaranth (Gomphrena globosa L.) Gummy Candy with Addition of Betel Leaf Extract (Piper betle L.)

Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia

^* Corresponding author: reggie.surya@binus.edu

Abstract

Gummy candy is a popular confectionery product among the public. However, gummy candy generally has low nutritional value. The addition of functional components, such as betel leaf, in gummy candy can serve as a solution to enhance its nutritional value. Additionally, globe amaranth flowers can be utilized as natural colorants to enhance the visual appeal of gummy candy. This study aims to examine the effect of adding betel leaf extract on the physicochemical and sensory characteristics of globe amaranth gummy candy. The research was conducted using a completely randomized design (CRD) with one factor, namely the concentration of betel leaf extract: 0% (control), 5% (F1), 7.5% (F2), and 10% (F3). In this study, a commercial product was used as a comparison to the gummy candy produced. The results showed that the addition of betel leaf extract to gummy candy increased antioxidant activity, total phenolic compounds, and flavonoids, shown as inhibition percentage. The inhibition percent, measured as the ability to neutralize free radicals, ranged from 68.32% to 93.30%. The addition of betel leaf extract also influenced the moisture content, color, and texture of the product. Sensory analysis indicated that incorporating betel leaf extract into gummy candy led to a decrease in overall acceptability compared to the control and commercial samples, with an overall liking of 5.70 to 5.86 (neutral). The best formulation was F3, where the addition of 10% betel leaf extract produced the highest antioxidant activity (93.30%) while maintaining sensory acceptability.