Jelly Candy OVERVIEW Supersaturation Principles of sugar confectionery

Jelly Candy

OVERVIEW • Supersaturation • Principles of sugar confectionery processing • Factors affecting the production and storage of sweets • Jelly Candy (Tomato & Rosella)

What happens when you heat a sugar solution?

Supersaturation is an unstable state. The sugar molecules will begin to crystallize back into a solid at the least provocation.

Principles of Sugar Confectionery Production Balance the recipe Prepare raw material Mixing Boil the mixture Cool and shape Packaging

Factors affecting the production and storage of sweets The degree of sucrose inversion The addition of other ingredients The residual moisture content The time and temperature of boiling

Degree of Sucrose Inversion • “The amount of invert sugar in the candy/sweets must be controlled!!!!” • Tartaric, citric acid can be used in controlling amount of inversion • If too much sticky candy (take up water from the air). • If too little insufficient to prevent crystallization of the sucrose. • Ex : Hard candy needs 10 -15% invert sugar

Sweet and Boiling Temperature Jelly 105 o. C Syrup 110 o. C Fudge or Creams 115 o. C Caramels or Divinity 121 o. C Taffy or marshmallows 126. 7 o. C Butterscotch or Popcorn Balls 137. 7 o. C Peanut Brittle 150 o. C Glace or Barley Sugar 160 o. C

Candy Thermometer

Moisture Content • The water left in the sweet will influence its storage behaviour. • For sweets which contain more than 4% moisture, it is likely that sucrose will crystallize on storage.

Added ingredients • The addition of certain ingredients can affect the temperature of boiling. • Added ingredients also have an effect on the shelf-life of the sweet. • Some ingredients have a higher viscosity • Some others increasing deterioration (ex : rancidity (caused by fats)

Permen Jelly Rosella • Pewarna alami • Kandungan antioksidan yang tinggi • Efek anti hipertensi, kram otot, dan anti infeksi bakteri

Ekstraksi Kelopak Bunga Rosella

Bahan 1

Bahan 2

Pembuatan Bahan 1

Pembuatan Bahan 2

Tahapan Pencampuran

Tahap Pencetakan Permen yang sudah dicetak diloyang, didiamkan semalam. Lalu dicetak sesuai selera dan ditaburi dengan gula pasir

BAHAN - BAHAN 1 Jenis BAHAN 2 Jumlah Satuan Jenis Jumlah Satuan Gelatin 100 gram Agar-agar 2 bks Sari tomat 250 gram Sari tomat 160 gram Pengering ½ sdt Gula pasir 600 gram Zitrunsuur 10 gram Glucose 80 gram

PROSES PEMBUATAN SARI TOMAT

CARA MEMBUAT PERMEN JELLY TOMAT • Bahan A: campur sari tomat mendidih dan gelatin hingga gelatin larut. • Masukkan serbuk pengering permen aduk kembali hingga rata, sisihkan. • Bahan B: masak agar-agar dengan sari tomat hingga agar-agar larut. • Masukkan gula pasir aduk kembali sampai gula larut. • Masukkan zitrunsuur aduk kembali hingga tercampur rata • Masukkan glukosa, aduk kembali hingga tercampur.

Cont…. . • Campur bahan A dan bahan B aduk hingga rata, lalu beri warna sesuai selera. • Tuang diloyang / dicetak sesuai selera dan diamkan selama 1 malam. • Potong sesuai selera lalu taburi dengan gula pasir dan angin-anginkan hingga kering.

PERMEN JELLY TOMAT