Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk

Yosua Lucky Chandra ; Esteria Priyanti
An International Journal Tourism and Community Rev... 📅 2024 Vol 1, No 2 🔗 DOI: 10.69697/tourcom.v1i2.114
Abstract
The objectives of this study were:  1) to determine the acceptance of color, aroma, texture, and taste of turmeric-tamarind jelly candy with the addition of psyllium husk; and 2) to identify the composition of the selected turmeric-tamarind jelly candy product. The research employed experimental methods, hedonic tests, and ranking tests. Three variants of psyllium husk were used: Product 1 with 1 g, Product 2 with 3 g, and Product 3 with 5 g of psyllium husk added.  Data obtained from sensory evaluations were descriptively analyzed using Microsoft Excel 2019. Results indicated that the turmeric-tamarind jelly candy with the addition of 1 g of psyllium husk was the most preferred and well-received product.   The composition of the selected jelly candy included 150 ml of turmeric-tamarind extract, 60 g of sugar, 60 g of glucose, 21 g of gelatin, and 1 g of psyllium husk.
 
 
Keywords
Turmeric-tamarind; Jelly Candy; Psyllium Husk
How to Cite

Yosua Lucky Chandra & Esteria Priyanti (2024). Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk . An International Journal Tourism and Community Review, 1(2). https://doi.org/10.69697/tourcom.v1i2.114

Yosua Lucky Chandra; Esteria Priyanti, "Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk ," An International Journal Tourism and Community Review, vol. 1, no. 2, 2024.

Yosua Lucky Chandra; Esteria Priyanti. "Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk ." An International Journal Tourism and Community Review, vol. 1, no. 2, 2024.

Yosua Lucky Chandra; Esteria Priyanti. "Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk ." An International Journal Tourism and Community Review 1, no. 2 (2024).

Yosua Lucky Chandra & Esteria Priyanti (2024) 'Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk ', An International Journal Tourism and Community Review, 1(2). doi: 10.69697/tourcom.v1i2.114.

Yosua Lucky Chandra; Esteria Priyanti. Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk . An International Journal Tourism and Community Review. 2024;1(2).

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