Application Natural Preservative Use Propolis: Effect on Reduction Sugar, Antioxidant and Physical of Milk Jelly Candy
Faradisa Zul Alfi Husna
Magister Student of Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia.
Dedes Amertaningtyas *
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
Khothibul Umam Al Awwaly
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
Herly Evanuarini
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
Firman Jaya
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
Aris Sri Widati
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
Agus Susilo
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
Premy Puspitawati Rahayu
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
Aulia Puspita Anugra Yekti
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Aims: To determine the effect of adding propolis as a natural preservative on reduction sugar, antioxidant, water activity, texture and color (L a* b*) of milk jelly candy.
Study Design: This study used a Completely Randomized Design (CRD) with 5 treatments and 5 replications.
Place and Duration of Study: The research was conducted in the livestock technology laboratory of the Faculty of Animal Science, Brawijaya University, from August to October 2025.
Methodology: This research used the ANOVA test and DMRT follow-up test for analysis. The treatments in this study were the levels of propolis addition P0 (0%), P1 (0.3%), P2 (0.5%), P3 (1%), and P4 (1.5%). The parameters included reduction sugar, antioxidant activity, water activity, texture, and color (L* a* b*).
Results: The use of propolis on cow’s milk jelly candy has a very significant effect (P<0.01) in reduction sugar, antioxidant activity, water activity, texture, and color (L* a* b*). Increasing the concentration of propolis addition can increase sugar reduction (19.48-20.50%), antioxidant activity (66.72 - 95.67mg/ml), texture (23 - 34 N), color parameters a* ((-1.24) – (-0.65)) and color parameters b* (11.47 - 12.57); while water activity (0.82 - 0.91%), color parameters L* (55.34 - 59.08) decreased in cow’s milk jelly candy.
Conclusion: Treatment P4 is the best treatment, namely having the highest antioxidants 66.72 mg.ml the lowest water activity 0.82 with a higer texture value 34 N. The color of the P4 jelly candy is the lowest Lightness L 55.34 in reddish a* -0.65 and yellowish b* 12.57 higher. Comparable to high reduction sugar 24.50% related to the maillard reaction which can affect the browning of the color.
Keywords: Bee, product, quality, P4 jelly candy, completely randomized design