Development of hard candy containing Artemisia capillaris extract

Abstract

This research had been carried out to determine the finest fonnulation of hard candy containing Artemesia Capillaris extract. In this research, there is 5 samples tested which are sample A (hard candy containing 0% of A. Capillaris extract) where it acted as control sample, sample B (hard candy containing 0.1 % of A. Capillaris extract), sample C (hard candy containing 0.5% of A. Capillaris extract), sample D (hard candy contains 1.0% of A. Capillaris extract) and sample E (hard candy containing 1.5% of A. Capillaris extract). Analysis that tested in this research is moisture content, water activity, color analysis ('L', 'a' and 'b') and carbohydrate content. For sample D it had the highest value result for water activity analysis, moisture content and carbohydrate and protein analysis. Sample A, B and C had a moderate value in overall analysis. For sample R it had the lowest value. The att1ibutes for sensory evaluation were color, shape, fracturability, flavor, mouth feel and overall acceptance. Sample A is the most acceptable sample by panel due to the highest mean score in the overall acceptance. Besides that, sample A has the advantage in flavors and color attributes. Sample A had the most equal value to the R sample the control sample.