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Effect of gelatin and carrageenan on physicochemical and sensory
acceptance of soft candy rojak
Raqeema Zafira, R.
Supervisor: Dr. Fisal Bin Haji Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Soft candy is one of main part in confectionery products and fundamentally made with
gelling agents and sweetener which offer chewy characteristics of texture. However,
there is no study reported regarding using of carrageenan as a gelling in soft candy. This
study will be investigating the effect of two different gelling agent which is gelatine and
carrageenan in a soft candy incorporated with rojak flavour and to determine
physicochemical and sensory acceptance. Six formulation of soft candy with different ratio
of gelling agent (100%-0%, 90%-10%, 80%-20%, 70%-30%, 60%-40% and 50%-50%
of gelatine-carrageenan) will be mix with rojak sauce and a reference soft candy (without
rojak sauce paste) will be produced and analysed, mainly in terms of physicochemical
analysis, water activity, texture, colour, brix and ph measurement. Soft candy rojak using
100% of gelatin of gelling agent in soft candy will be expected to produce acceptability
of soft candy rojak flavour.
1291 | UMT UNDERGRADUATE RESEARCH DAY