Amos, Wahyu Purwanto
Pusat Pengkajian Penerapan Teknologi Agroindustri
Lt. 17 Gd. II BPPT Jl. MH. Thamrin 8 Jakarta Pusat
Abstract
Hard Candies produced in this research had water content in a range 2.31 to 3.72 percent, ash content 0.04 to 0.12 percent, hardness 8.50 to 27.08 kg/mm, reduced sugar 6.73 to 18.85 percent and sucrose content 43.32 to 81.24 percent. The hard candy with a sucrose to glucose syrup ratio of 75:25, added with nutmeg oil 1.5 percent had a water content of up to 2.44 percent, ash 0.07 percent, hardness 27.08 Kg/mm, reduced sugar 7.68 percent, sucrose 79.12 percent. It was the most favorable candy in term of flavor, color, taste and hardness.
