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

. 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.


Introduction
The potential for the development of cocoa cultivation and industry as part of the drivers of growth or income distribution is still very open and quite large.However, the development of cocoa agribusiness in Indonesia so far has a quite complex problem, namely the low development of downstream products of the cocoa commodity itself [1].
One of the most popular products of the cocoa bean processing industry is chocolate.Chocolate has a lot of content ranging from 31% fat, 14% carbohydrates, and 9% protein.
According to [2], based on the composition of the ingredients, there are three types of chocolate, namely dark chocolate, milk chocolate, and white chocolate.Among the three, dark chocolate has a high anti-oxidant content that is beneficial for health when consumed in moderation.Chocolate food in its processing is interrelated with one another so that chocolate on the market has mostly undergone further processing and generally contains milk, sugar and added vegetable fats other than cocoa butter [3].
Many processed chocolate products are found in various forms and creations, one of which is praline chocolate.Praline chocolate is a type of chocolate that is added with a variety of fillers such as nuts, jelly and fresh fruits to emphasize an attractive shape and diverse contents [4].Coffee essence jelly filler praline chocolate can be used as a new flavor and shape variant in dark chocolate.
Jelly candy is a type of candy made from water or fruit juice, sugar, and gelling agents that have a clear, transparent appearance, and have a texture with a certain elasticity.One of the factors that affect the quality of jelly candy is the gelling agent.Gelatin and xanthan gum are widely used in the food industry as thickeners, emulsifiers, and stabilizers [5].The chewiness and texture of jelly candy depends a lot on the gelling agent used.Commonly used gelling agents include gelatin, carrageenan, and xanthan gum.
Coffee is a trendy product that is favored by many people, both men and women.Coffee has an interesting taste and aroma [6].Currently, candy has many variations in flavor and shape such as fruit and coffee flavors.Coffee jelly candy is in demand by the public because serving in the form of candy is very practical, especially for coffee lovers so that market demand is increasing [7].
Diversification of dark chocolate praline products with coffee jelly filler aims to increase the use value of cocoa and coffee into useful processed food, increase product diversity, and increase the economic value of cocoa and coffee into healthy praline chocolate products that have an aroma and taste that can be accepted by all people sensorially.
Therefore, this study was conducted to determine the best formulation of dark chocolate candy with the addition of coffee essence jelly as filler based on organoleptic and physicochemical properties of coffee jelly praline dark chocolate candy.

Ingredients
The main ingredients of dark chocolate praline jelly coffee essence are chocolate block, gelatin, xanthan gum, sugar, citric acid, butter, robusta coffee beans and arabica coffee beans.

Preparation of coffee jelly
Making coffee jelly begins with weighing 50 ml espresso coffee, 100 grams of sugar, gelatin and xanthan gum that have been formulated.Furthermore, granulated sugar is heated over low heat (60-70 o C) until it becomes caramel.After that, 50 mL espresso coffee is added and stirred until homogeneous.Then, added gelatin (9%; 10%; and 11%) and xanthan gum (1%; 2%; and 3%) according to the treatment and stirred until evenly distributed.Then the dough was given citric acid as much as 0.3% of the initial volume of granulated sugar and printed on a baking sheet that had been coated with plastic to facilitate the process of taking the product and slicing the product.The molded dough was dried at room temperature for 20 minutes.After drying, the coffee jelly was cut into pieces as chocolate praline filling.

Preparation of dark chocolate praline filler coffee jelly
The ingredients for the dark chocolate praline coffee jelly filler were chocolate blocks provided by Teaching Industry, Hasanuddin University.The chocolate blocks that have been cut into pieces are melted in an aluminum container using a hair dryer machine.The melted chocolate was poured onto a table surface and then tempered for 25-30 minutes until the dark chocolate temperature reached 30.20C.Tempering aims to obtain uniform chocolate crystals.
Next, dark chocolate molding and coffee essence jelly filling are done into the mold.The dark chocolate dough with coffee essence jelly filler is then cooled in a cooling machine for 15 minutes and packaged using aluminum foil.

Statistical analysis
Parameter data for physicochemical testing and organoleptic testing on dark chocolate praline jelly coffee juice were processed using Statistical Product and Service Solution (SPSS 25) analysis application.If the results were significantly different, then continued with the Duncan test.

Analysis of moisture content
The results of the analysis of variance showed that the use of gelatin and xanthan gum concentration had a significant effect (p<0.05) on the moisture content of coffee juice jelly.The moisture content of coffee juice jelly ranged from 14.17-21.1%.G10X3 (Gelatin 10% : Xanthan Gum 3%) G9X2 (Gelatin 9% : Xanthan Gum 2%) G11X1 (Gelatin 11% : Xanthan Gum 1%) G9X3 (Gelatin 9% : Xanthan Gum 3%) G11X2 (Gelatin 11% : Xanthan Gum 2%) G10X1 (Gelatin 10% : Xanthan Gum 1%) G11X3 (Gelatin 11% : Xanthan Gum 3%) G10X2 (Gelatin 10% : Xanthan Gum 2%) Table 1 shows that of the nine treatments, the moisture content of coffee juice jelly in accordance with SNI 3547.02-2008(max.20 %), namely G9X1 with a result of 21.10%, G9X2 with a result of 19.77%, G9X3 with a result of 18.83, G10X1 with a result of 17.83%, G10X2 with a result of 17.30%, G10X3 with a result of 16.53%, G11X1 with a result of 15.63%, G11X2 with a result of 15.00% and G11X3 with a result of 14.17%.The higher the gelatin concentration, the lower the water content.This is in accordance with [11] statement that with the increasing amount of gelatin added in making jelly, the molecules that are linked together are increasing, so that the water in the gelatin molecules is more than the water that evaporates during cooking.The higher the concentration of xanthan gum, the lower the water content.So that when dried, the amount of water evaporated is less because the free water and pure water in the coffee juice is bound with xanthan gum.

Analysis of ash content
The results of the analysis of variance showed that the use of gelatin and xanthan gum concentration had a significant effect (p<0.05) on the ash content of coffee juice jelly.The ash content of coffee juice jelly ranged from 0.32% -0.71%.According to SNI 3547.02-2008, the ash content of the coffee juice jelly produced is a maximum of 3%.

Texture profile analysis
The hardness value of coffee juice jelly is 41.75 -265 N. The hardness value or hardness in the G11X3 treatment shows high results around 265 N while the hardness value in the G9X1 treatment shows the lowest results around 41.75 N. The results of the analysis of variance showed that coffee juice jelly with different concentrations of gelatin and xanthan gum had a significant effect on the hardness value (p <0.05.).This is because the higher the concentration of gelatin and xanthan gum, the more water is bound so as to make the jelly have a rather hard and dense texture.Gelatin is able to produce a gel with high elasticity compared to seaweed so that by increasing the amount of gelatin, a more elastic but still firm product will be formed [13].The hardness of jelly candy is strongly influenced by the concentration of gelatin [13].
The cohesiveness values are shown in Table 3.This value represents the cohesiveness of the jelly candy product.Candy jellies that have a low cohesiveness value indicate that the product is easy to chew so that it has a positive correlation with the acceptability of candy jelly products and can be consumed by all ages [14] including children.In this study, the entire formula has a cohesiveness value between 0.78 and 0.98.According to [15], states that if the cohesiveness is higher, the integrity or cohesiveness of the material is higher.G11X3 coffee juice jelly has the highest cohesiveness among other treatments, so it has high integrity and cohesiveness of ingredients in line with the addition of gelatin and xanthan gum.
The results of the springiness test on coffee juice jelly with different concentrations of gelatin and xanthan gum amounted to 3.05 -3.70.The highest value was obtained from the G11X1 treatment of about 3.70 while the value of the G9X1 treatment showed the lowest result of about 3.05.This shows that the use of gelatin and xanthan gum in coffee juice jelly has an influence on the chewiness of the product and at certain concentrations can produce optimal chewiness.[9], stated that the protein contained in gelatin can create continuous networks in the dough so that it can form an elastic jelly.According to [16] the use of a combination of gelatin and xanthan gum creates the desired texture.The presence of xanthan gum can help maintain stability and increase viscosity, while gelatin provides elastic properties to the jelly.
The gumminess values are shown in Table 3.The results of the gumminess test on coffee juice jelly with different concentrations of gelatin and xanthan gum were 32.72-258.40.The highest value was obtained from the G11X3 treatment around 258.40 while the value of the G9X1 treatment showed the lowest result around 32.72.According to [17], gumminess is a stickiness measured by calculating the hardness value with the cohesiveness value.The gumminess value is positively related to the hardness value, where the gumminess value will increase as the hardness value increases.The use of a combination of gelatin and xanthan gum can provide viscosity to the solution and gel formation, giving the jelly a sticky and soft texture.This can increase the sensation of stickiness when the jelly is consumed.Based on the results of the variance test, there are significant differences from the addition of gelatin and xanthan gum in each treatment (p<0.05).The highest value of chewiness was obtained from the G11X3 treatment around 878.56 while the value of the G9X1 treatment showed the lowest result around 101.14.According to [5] chewiness is closely related to hardness, cohesiveness, and springiness parameters.This can be proven by looking at Table 4.3.In Table 4.3, it can be seen that G11X3 has the highest hardness, lowest cohesiveness, and lowest springiness so that the addition of gelatin and xanthan gum concentration can cause higher chewiness.This is also reinforced by the research of [13], that the addition of gelatin and xanthan gum has an effect on all texture parameters, namely springiness, gumminess, cohesiveness, and chewiness.G10X3 (Gelatin 10% : Xanthan Gum 3%) G9X2 (Gelatin 9% : Xanthan Gum 2%) G11X1 (Gelatin 11% : Xanthan Gum 1%) G9X3 (Gelatin 9% : Xanthan Gum 3%) G11X2 (Gelatin 11% : Xanthan Gum 2%) G10X1 (Gelatin 10% : Xanthan Gum 1%) G11X3 (Gelatin 11% : Xanthan Gum 3%) G10X2 (Gelatin 10% : Xanthan Gum 2%)

Organoleptics analysis
Based on the statistical analysis of the sensory test with a significance level of α = 0.05 (Table 4), it can be seen that there is no significant difference in the color parameter of dark chocolate praline jelly coffee juice.This condition is not in line with the results of [18] which states that color parameters greatly affect panelists' perceptions.This can be caused by the addition of the same amount of chocolate paste in all samples, which is 44%.The addition of chocolate paste that dominates the chocolate formula also affects the visual component of dark chocolate in the samples.[19] stated that dark chocolate generally has a dark dark brown color.While the addition of coffee essence jelly filling in dark chocolate is known to have no effect on consumer assessment of color, because the test shows insignificant differences, because the chemical compounds in the filling material do not interact with each other chemically but still produce a specific taste and texture of the final product [19].
Odor or aroma can be defined as the properties of food ingredients that give an impression on the respiratory system and are perceived by the sense of smell [20].In the aroma parameter, the results of the sensory test with a significance level of α = 0.05 shown in Table 3.4 stated that there were samples that had no significant effect.Dark chocolate without the addition of coffee jelly series (control) and dark chocolate with the addition of coffee jelly in treatment G9X2 both obtained the lowest value among other treatments, namely 3.82; while the highest value was obtained in dark chocolate with the addition of coffee jelly in treatment G9X2, namely 3.97.The uniform response can be caused by the filling material in the chocolate, namely the aroma of coffee essence jelly that is not pungent and is in the dark chocolate.The quality of chocolate aroma is determined by the roasting process, especially time and temperature [21].
Taste is the most important factor found in the organoleptic properties of products [20].Table 3.4 shows that the formula with the addition of coffee essence jelly in the G10X2 and G11X1 treatments is the formula most favored by panelists.The flavor produced by the chocolate from the addition of coffee essence jelly is the dominant taste of bitter and slightly sweet.This can occur because the taste of chocolate paste from the beginning has a distinctive bitter taste, but due to the addition of uniform sugar in the composition of the ingredients can disguise a little bit of bitterness in the chocolate product.Meanwhile, the coffee flavor in the chocolate makes the product taste more varied.
Texture is one of the factors that can affect the assessment of whether or not the refinement and mixing process of the ingredients used.Based on the analysis of variance, the treatment of coffee essence jelly variation significantly affects the texture of the dark chocolate product (P> 0.05), so that the Duncan test can be continued to determine the best treatment.The best treatment obtained was dark chocolate praline with coffee juice jelly treatment G10X2 with a score of 4.22 (like).The uniform response can be caused by the filler in the chocolate, namely coffee essence jelly, which affects the change in texture.The texture produced by the dark chocolate product with coffee essence praline jelly is chewy and slightly sticky.This can occur due to the presence of gelatin and xanthan gum in the coffee essence jelly which makes the texture of the jelly chewy.The combination of these two gelling agents produces a varied texture given the different characteristics of xanthan gum and gelatin in producing gel texture.According to [22], if the concentration of gelatin is too low, the gel will become soft or even not form a gel, but if the concentration of gelatin used is too high, the gel formed will be stiff.

Selection of the best treatment
Based on Table 4, it can be seen that the average level of panelist acceptance of color, aroma, taste and texture of dark chocolate praline jelly coffee juice is in the category between normal and like.The average acceptance of panelists on the dark chocolate praline jelly coffee juice treatment that is more favored and accepted by panelists is treatment G10X2 and G11X1.
Optimizing the sensory properties of dairy foods and creating a connection between instrumental analysis and consumer acceptance are crucial aspects of sensory evalutation.To achieve reliable outcomes, it's essential to carefully select appropriate sensory tests.Reliable sensory assessors should demonstrate accuracy, precision, and agreement with one another.Developing new recipes and subjecting them to sensory evaluation can help improve the quality and consumer appeal of dark chocolate coffee jelly products [23].

Analysis of sugar content
In Table 5, the results of the analysis of variance showed that one treatment with another treatment had a significant effect.P0 (control) has the lowest total sugar compared to P1 and P2.This is due to the addition of coffee essence jelly, which contains sugar, thus increasing the total sugar in dark chocolate.The addition of gelatin does not affect the total sugar of jelly candy because gelatin is a simple protein that does not contain reducing sugar [24].Meanwhile, the increasing xanthan gum will increase the sugar content.This increase is due to xanthan gum consisting of heteropolysaccharides formed from D-glucose linked through 1-4 glycosidic bonds.The presence of glucose will increase the sugar content in the jelly [23].The results of the fat content analysis of the dark chocolate produced can be seen in Table 6.From Table 6, based on ANOVA analysis of variance, the coffee juice praline jelly treatment gave a significant effect on the value of fat content in dark chocolate.The highest value of fat content was in the P1 treatment with a value of 36.49.This is in accordance with the Indonesian National Standard (SNI) on the quality requirements of chocolate and chocolate products, the total fat in milk chocolate is ≥ 31%.The total fat content of dark chocolate products is influenced by the amount of cocoa paste used.The type of coffee and the ingredients in making coffee jelly also contain fat but in small amounts.Coffee that is soaked and roasted longer has a greater fat content.This is because the decreased water content makes the levels of other proximate compounds increase [25].Xanthan gum can be used as a fat substitute in food formulations.By improving viscosity and texture, xanthan gum becomes a better fat without having to add a significant amount of fat.Meanwhile, gelatin can form a firm gel at low temperatures such as agar or jelly.levels are obtained from dark chocolate and mixed robusta and arabica coffee beans.It can be seen that robusta ground coffee contains a lot of caffeine content, which is 2% compared to arabica coffee, which is 1% [26].Whereas in dark chocolate there are two compounds that give chocolate a bitter taste, namely theobromine (2%) and caffeine (<1%) [27].This is in accordance with the standard of caffeine consumption per day, which is a maximum of 400 mg per day.Caffeine content varies in each food depending on the type of food.At the right dose, caffeine found in the human body can increase cell activity and trigger the adrenal glands which can have a fresher effect on the body.However, at higher doses, caffeine can be detrimental to health.

Conclusion
The best concentration combination for the best coffee jelly praline is obtained with a combination of 11% gelatin and 3% xanthan gum which has an average moisture content of 14.17%, ash content of 0.32% and texture that meets the standards while the combination of 10% gelatin and 2% xanthan gum is considered to be consumer preference in dark chocolate praline candy with coffee jelly candy filler for 40 respondents, consisting of color, aroma, taste and texture attributes.The 10% gelatin and 2% xanthan gum treatment was the best treatment with 82.71% total sugar, 35.55% fat content, and 15% caffeine content.The addition of gelatin and gum xantha to coffee juice jelly affects the characteristics of the dark chocolate praline candy produced.

Table 1 .
Coffee jelly moisture content analysis results

Table 3 .
Testing results of texture profile analysis of coffee jelly

Table 4 .
Organoleptic test results of coffee jelly

Table 5 .
Total sugar content analysis on dark chocolate praline coffee jelly

Table 6 .
Results of fat content analysis on dark chocolate praline coffee jelly

Table 7 .
Analysis result of caffeine content in dark chocolate praline jelly coffeeThe highest caffeine content was found in dark chocolate praline jelly coffee juice treatment G11X3 (gelatin 11 grams and xanthan gum 3 grams), which was 12.3 mg.Caffeine