UTILIZING THE BY-PRODUCT OF THE SOURSOP WINEMAKING PROCESS TO MAKE GUMMY CANDY

Abstract

To promote circular production and create value chains for agricultural products in the processing industry, this study aims to use the soursop pulp removed at the pressing stage during soursop wine fermentation to develop gummy candy with the desired texture, color, and flavor. The study investigated several factors affecting the quality of product such as the proportion of soursop juice (10, 20, and 30%), sugar (130, 150, and 170%), citric acid (2, 4, and 6%), gelatin (30, 35, and 40%), pectin (0.3, 0.6, and 0.9%) and heating time (10, 13, and 16 mins). The results showed that the product was optimal with 20% soursop juice, 150% sugar, 4% citric acid, 35% gelatin and 0.6% pectin, concentrated in 13 minutes. At these optimal ratios, the resulting product has the best value in terms of structure, color, smell, taste and highly appreciated sensory value.