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Abstract

Hard candy has a hard texture and looks transparent and shiny (glossy) with the main ingredients of
sucrose, glucose syrup, and water. At present, the majority of hard candies available on the market do
not contain functional components. Therefore, the development of this hard candy aims not only to provide
sensory satisfaction but also to offer potential health benefits. The aim of this study is to evaluate the
effect of adding betel leaf and lime on the sensory quality of hard candy, determine the most preferred
formulation, and conduct chemical analysis to assess its nutritional content. The treatment in this study
was the ratio of betel leaf extract and lime extract to replace water in the formulation, namely 80%: 20%,
60%: 40%, 40%: 60%, and 20%: 80%. Based on sensory tests, using betel and lime to process hard
candy significantly affects appearance, color, texture, and taste. Hard candy with a ratio of betel leaf
extract and lime extract of 80%:20% is the best assessment, with panelist assessments of appearance
4.20 (like slightly), color 3.97 (like slightly), aroma 3.43 (neutral), taste 3.97 (like slightly), and texture 4.07
(like slightly). Hard candy with a ratio of betel leaf extract and lime extract of 80%:20% has a water content
of 2.34%, ash content of 0.29%, reducing sugar 28.39%, saccharose 49.56%, vitamin C 38.22 mg/100g,
and total phenol 126.9065 mg GAE/100ml. Bases on the result of this study, the ginger and lime hard
candy may serve as a functional product option with potential health benefits

Keywords

Hard candy, betel leaf, lime

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How to Cite
Violalita, F., Yuswilara, Afdal Saputra, Kamilah Hidayati, Evawati, Irwan Roza1, & Yanti, H. F. . (2025). Development and Characterization of Hard Candy Enriched with Betel Leaf (Piper betle) and Lime (Citrus aurantifolia). Food Science and Technology Journal (Foodscitech), 23–33. https://doi.org/10.25139/fst.vi.10211

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