Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 84598 10.21603/2074-9414-2024-2-2503 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) Жевательный мармелад с желатином из кожи скумбрии (Scomberomorus commersonii) https://orcid.org/0000-0002-3991-4454 Агустиана Агустиана Agustiana Agustiana agustiana.fpk@ulm.ac.id Айсия Сити Aisyah Siti https://orcid.org/0000-0001-5707-2759 Рахмавати Хафни Rahmawati Hafni Анггрэйни Д. Э. Anggraini D. E. https://orcid.org/0000-0001-7763-8895 Рамадхани Аолия Ramadhani Aolia Университет Ламбунг Мангкурат Банджармасин Индонезия Universitas Lambung Mangkurat Banjarmasin Indonesia Университет Ламбунг Мангкурат Банджармасин Индонезия Universitas Lambung Mangkurat Banjarmasin Indonesia Университет Ламбунг Мангкурат Банджармасин Индонезия Universitas Lambung Mangkurat Banjarmasin Indonesia Университет Ламбунг Мангкурат Банджармасин Индонезия Universitas Lambung Mangkurat Banjarmasin Indonesia Университет Ламбунг Мангкурат Банджармасин Индонезия Universitas Lambung Mangkurat Banjarmasin Indonesia 03 07 2024 03 07 2024 54 2 236 244 18 08 2023 05 12 2023 https://fptt.ru/en/issues/22705/22646/

Жевательный мармелад – это яркое и вкусное лакомство, которое пользуется спросом у детей. Желатин из кожи скумбрии (Scomberomorus commersonii) обладает хорошими питательными свойствами и может способствовать увеличению содержания белка в жевательном мармеладе. Описали потребительскую привлекательность, пищевую ценность и качество жевательного мармелада с желатином из кожи скумбрии и 8 натуральными ароматизаторами: мед, финиковый сок, оливковое масло, соевое молоко, козье молоко, виноградный сок, авокадо и тыква. Желатин экстрагировали из кожи скумбрии (S. commersonii). Качество мармелада оценивали по содержанию влаги, золы, жира, белка и наличию бактерий. Органолептическая оценка заключалась в проведении гедонического теста: десять экспертов оценили все образцы как приемлемые по внешнему виду, запаху, вкусу и текстуре. Средний балл по каждому критерию составил 7,0 из 9,0. Оптимальным по составу оказался образец с соевым молоком: содержание влаги составило 9,76 ± 0,70 %, золы – 0,21 ± 0,02 %, белка – 16,20 ± 0,37 %, жира – 2,32 ± 0,50 %, углеводов – 51,61 ± 0,80 %, редуцирующего сахара – 0,14 ± 0,01 %. В образцах не обнаружены Salmonella sp. или Escherichia coli; общее количество бактерий составило 1×10 2 колоний на 1 г. Жевательный мармелад с желатином из кожи скумбрии оказался богат белком, продемонстрировал хорошие органолептические свойства и соответствовал государственному стандарту, принятому в Индонезии для данного типа пищевых продуктов.

Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.

 Желатин халяльный желатин желейные конфеты пищевая ценность качество кожа скумбрии Scomberomorus commersonii Gelatin halal gelatin jelly candy nutritional value quality mackerel skin Scomberomorus commersonii Исследование было поддержано Программой обязательных исследований по схеме PNBP для преподавателей Университета Ламбунг Мангкурат в 2021 финансовом году (основной кластер), договор № 010.49/ UN 8.2/PL/2021. The research was supported by The Compulsory Research Lecturer Program with PNBP Financing Scheme at the Lambung Mangkurat University , fiscal year 2021 (main cluster), contract No. 010.49/UN 8.2/PL/2021.

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