Physicochemical and Sensory Characteristics of Hard Candy containing Muntok White Pepper (Pipper nigrum Linn.) Oleoresin

Abstract

Background - Muntok white pepper (Pipper nigrum Linn.) has a higher piperine content, a distinctive spicy flavor,
a stronger aroma compared to other types of white pepper; and has health benefits.
Purpose - The aims ware to produce candy containing Muntok white pepper oleoresin that warms the throat and
is liked by the panelists.
methodology - The experimental design used was a Completely Randomized Design with the treatment factor
being the ratio of oleoresin pepper concentration to water, with three treatment levels (0.5% : 99.5%), (0.75% :
99.25%), and (1% : 99%). Analysis of the hard candy product included hardness testing, color testing using
CIELAB, piperine content testing, proximate analysis, sensory quality testing, hedonic quality testing, and calorie
value calculation. Data analysis was performed using ANOVA with Duncan's Multiple Range Test at a 95%
confidence interval.
Findings - The selected product was the candy with a pepper oleoresin and water ratio of 0.5% : 99.5%. This
product has a hardness value of 6.3 Kg/cm², Lab* values of 55.5, 0.7, and 3.15, respectively, which are described
as Barley Corn color. This product has a moisture content of 1.11%, ash content of 0.99%, reducing sugar content
of 11.30%, sucrose content of 70.63%, protein content of 1.90%, fat content of 6.54%, and piperine content of
0.04%. The sensory quality test results of the selected candy show that the aroma was tend to not having a
pepper scent, the taste leaned toward spiciness, very hard, non-sticky, and gave warm sensation in the throat.
Overall, the product was liked by the panelists.
Originality - This research showed that piperine was still exist in the final product even though the product has
been processed with physical treatment and high temperature treatment.