Development of Roselle (Hibiscus sabdariffa L.) Calyx Jelly Candy

Jelly candy is syrup-phase, non-crystalline candy made using sugar, corn syrup and gelling agents such as gelatin, natural gums, pectin or starch. Roselle (Hibiscus sabdariffa L.) has red edible calyx that is the potential to be used as a natural colorant for jelly candy as it contains anthocyanins....

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Bibliographic Details
Published in:Caraka Tani: Journal of Sustainable Agriculture
Main Authors: Yuniwaty Halim, Cindy Evelyne, Dela Rosa, Salfarina Ramli
Format: Article
Language:English
Published: Universitas Sebelas Maret, Faculty of Agriculture 2022-09-01
Subjects:
anthocyanin
antioxidant
color
physicochemical properties
roselle calyx
Online Access:https://jurnal.uns.ac.id/carakatani/article/view/61537

Internet

https://jurnal.uns.ac.id/carakatani/article/view/61537

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