Development of hard candy containing Nypa fruticans SAP

Abstract

This research had been carried out to detennine the finest formulation of hard candy containing Nypa fruticans sap. In this research, there was 5 samples tested which were sample A (hard candy containing 0% of Nfruticans sap), sample B (hard candy containing 7% of Nfruticans sap), sample C (hard candy containing 14% of Nfruticans sap), sample D (hard candy contains 21 % of Nfruticans sap) and sample E (hard candy containing 27% of Nfruticans sap). Analysis that tested in this research was moisture content, water activity, colour analysis ('L', 'a' and 'b'), vitamin C, protein content and carbohydrate content. For sample A, it had the highest value for water activity and vitamin C analysis but lowest value for moisture content, carbohydrate and protein analysis. Sample B, C and D had moderate value in all analysis. Sample E had the highest value for moisture content, vitamin C, protein content and carbohydrate content but lowest value in water activity content. The attributes for sensory evaluation were colour, shape, fracturability, flavour, mouth feel and overall acceptance. Sample D was the most acceptable sample by panel due to the highest mean score in the overall acceptance. Besides that, sample D had the advantage in mouth feel, flavours and colour attributes.