Improving of fruity non sucrose cajuputs candy acceptance by colour addition

Muliate, Nicholas Adams (2015) Improving of fruity non sucrose cajuputs candy acceptance by colour addition. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Based on previous researches, colour might be applied to increase the acceptance of the Cajuputs candy. Therefore the aim of this research was to determine the preferrable colour by optimization concentration of the colorings. Green colour was selected as the most preferable colour through survey screening and paired preference test. The green colour was imparted into the optimization through complementaries of two colours which are blue (Brilliant Blue FCF) and yellow (Tartazine). The optimization was done using Response Surface Methodology with restrictions for the composition were 1 - 25 ppm Brilliant Blue FCF and 1 - 25 ppm Tartazine. The optimum concentration of both Brilliant Blue FCF and Tartazine were 7.98 ppm and 13 ppm respectively. The optimized formula and the original formula of the non-sucrose Cajuputs candy showed an increase in the parameters of colour and aroma acceptance based on product comparison. The results of the consumer acceptance test showed a significant increase in colour acceptance (5.34 out of 7) when compared with the original formula (4.56 out of 7) and two commercial products (5.1 out of 7 and 4.8 out of 7) respectively.

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