Pengaruh Berbagai Jenis Kelapa (Cocos Nucifera) Terhadap Tingkat Kekenyalan Pada Pembuatan Permen Jelly

Jelly candy is candy made from water or fruit juice and a gel- forming material. Jelly candy has a clear, transparent appearance and has a texture with a certain chewiness. Commonly used gelling agents include gelatin, keragenan, and agar. Jelly candy is classified as semi-wet food, therefore this product spoils quickly The research objective was to determine the elasticity level of various types of coconut jelly candy from each treatment based on the test results of the texture analyzer. to determine the elasticity level of each treatment based on the results of the organoleptic test. To find out which treatment has the most elasticity level, panelists like various types of coconut jelly based on the hedonic method. The observation parameters of this study were the organoleptic test and analysis of the elasticity of the jelly candy using a texture analyzer. The test is using the hedonic method (preference test) with a rating scale of 1-5.Based on the results of the above research, it can be concluded that based on the results of the elasticity level test using a texture analyzer, the highest hardness level is in the A1 treatment (green coconut) with a value of 592,369 force (g). in A2 treatment (red coconut), the elasticity level was 201,251 force (g). in the A3 treatment (yellow coconut) the value of its elasticity level was 254,252 force (g). Based on the results of the organoleptic test on the elasticity level, the highest elasticity level was in the A3 treatment (yellow coconut) with the average value obtained was 4.3. Then in A2 treatment (red coconut) the value of the elasticity level obtained was 4.05. Then in the A1 treatment (green coconut) the value of the elasticity level obtained was 3.9. Based on the results of the hedonic test on the elasticity level, the yellow coconut jelly candy (A3) was the most preferred by the panelists. Key words: Coconut, Jelly Candy, Chewiness