Effects of Concentration of Yanang Leaf Juice Extract on Crispy Jelly Properties

Abstract

This study aims to develop Yanang leaf juice extract crispy jelly products by studying the concentration levels of Yanang leaf juice extract suitable for making crispy jelly products at the ratios of 1:6, 1:9 and 1:12 (%/w/v) of the ratio of Yanang leaves to water. The results of the study revealed that the decreased concentration of Yanang juice extract would result in a decrease in the brightness value (L*), but an increase in redness (a*) and yellowness (b*), with the moisture percentage of 1.73 - 1.80, whereas the free water content (a_w) is in the range of 0.73 - 0.77. In terms texture quality, it was found that the firmness and elasticity of Yanang leaf juice extract crispy jelly products were different. That is, a decrease in the concentration of Yanang leaf juice extract resulted in a decrease in the firmness and elasticity values of Yanang leaf juice extract crispy jelly products. From the results of the sensory assessment using a 9-point hedonic scale with 40 untrained panelists, it was found that the crispy jelly products in Yanang leaf juice extract with the concentration ratio of Yanang leaves to water at 1:9 (%/w/v) were given higher favorable scores in terms of appearance, color, odor, taste, texture, and overall properties than the samples of crispy jelly products using the other concentration ratios and rated really favorable.