Effect of Gelatin and Citric Acid Concentrations on the Production of Cherry Tomato Jelly Candy (Solanum lycopersicum var. cerasiforme)

This research to determine the effect of gelatin concentration and citric acid on cherry tomato jelly candy products (Solanum Lycopersicum Var. Cerasiforme). The method used in this study was a randomized block design (RBD) using 2 factorials, namely acid, with 9 treatments repeated 3 times obtain 27 experimental units. Data analysis carried out ANOVA follow-up tests were Honest Significant Difference (BNJ) at 5% level while organoleptic test analyzed Friedman test. results indicated that addition had no significant reducing sugar candy, whereas parameters water content, ash vitamin C candy. showed highest value for parameter 47.70%, lowest content 0.25%, 17.14%, 0.50%.