Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract

. This study added Emprit ginger extract and Secang wood extract to milk caramel candy. Adding Emprit ginger extract and Secang wood extract was expected to add nutritional value to milk caramel candy. The objectives of this study include (1) knowing the effect of adding Emprit ginger extract and Secang wood extract on the sensory quality of milk caramel candy, (2) finding out what people like, and (3) knowing the nutritional content in the form of water content and flavonoid content. The independent variable in this study was the addition of Emprit ginger extract and Secang wood extract, which were not the same, namely samples A (5%), B (7.5%), and C (10%). The data collection method in this study is to use subjective assessments, namely sensory tests and favorability tests, as well as objective assessments, namely laboratory tests of water and flavonoid content. The analytical method used in sensory tests is simple linear regression. The results showed an influence on the sensory quality of the experimental milk caramel candy in terms of color, aroma, texture, and taste. In the preference test sample, A has the highest average value in all aspects, and the sample with the lowest average value is sample C. The results of laboratory tests of water content in sample K were 2.91%, sample A was 4.26%, sample B was 5.62%, and sample C was 7.08%. Laboratory test results of flavonoid content of sample K are 0%, sample A as much as 0.16%, sample B as much as 0.24%, and sample C as much as 0.31%.


INTRODUCTION
Candy is one of the snacks favored by people ranging from children to adults because candy has a varied taste and exciting shape.Based on the type, candy is divided into two types, namely crystalline candy and non-crystalline candy.Examples of crystalline candies are fondant and fudge.At the same time, non-crystalline candy, according to its texture, is distinguished as hard candy, soft candy, gum, and jellies.Other confectionery products are caramel or toffee and cotton candy.
Based on Indonesian National Standard 3547.2-2008,soft confectionery is a type of solid interlude food made from sugar or a mixture of sugar with other sweeteners, using or without the addition of other foodstuffs and food additives that are permitted, textured quite soft or become soft if chewed.Non-jelly soft confectionery has a maximum moisture content of 7.5% and a maximum ash content of 2.0% (Dewi et al., 2018).One of the soft confectioneries much liked in the community is milk caramel candy.Milk caramel candy is a dairy product that is added sugar using a high-temperature cooking process and stirring that is carried out continuously until it reaches the caramelization process (Monica et al., 2020).The main ingredient in milk caramel candy is pure cow's milk.Pure cow's milk is produced from secretory cells in cows' udder through the nipples with white liquid, complete nutritional components, and is suitable for body health (Christi et al., 2022).
According to the Central Bureau of Statistics of Central Java Province, Salatiga will be the fourth largest dairy-producing city in 2021, with 4.687 kiloliters of cow's milk.Generally, dairy farming communities sell cow's milk as fresh cow's milk.Generally, the dairy farming community sells cow's milk as fresh cow's milk, processing milk into dairy products such as milk caramel candy.Milk caramel candy is a type of processing that makes milk edible for a long time.According to Koswara (2009), milk caramel candy is generally made using a mixture of milk, sugar, butter, meal vinegar, and flavor to enhance the taste.Flavor will be harmful to the health of the body if used for a long time.Adding flavor comes from fruits, plants, or spices.For this reason, adding flavor can use spices such as ginger and Secang wood in this study to increase the nutritional content of milk caramel candy.
Researchers have conducted pre-experiments, making three milk caramel candies twice.The first pre-experiment with the addition of empiric ginger extract and Secang wood extract as much as A (3%), B (4%), and C (5%) produced a very slight difference between the three.For this reason, researchers conducted a second pre-experiment by adding Emprit ginger extract and Secang wood extract to milk caramel candy as much as A (5%), B (7.5%), and C (10%).The second pre-experiment results showed sample A flavored ginger milk caramel candy, B tasted ginger milk caramel candy more, and C tasted more robust ginger milk caramel candy flavor.The addition to the second pre-experiment refers to Suharto's research (2018) which produced water content in P0 samples (0% Emprit ginger juice) with a water content of 2.94%, P1 samples (5% Emprit ginger essence) with a water content of 4.41%, P2 (10% Emprit ginger juice) with a water content of 5.39%, P3 (15% Emprit ginger juice) with a water content of 7.10%, and P4 (20% Emprit ginger essence) with a water content of 8.07%.Referring to the research above, the second pre-experiment with the addition of A (5% Emprit ginger extract and 5% Secang wood extract), B (7.5% Emprit ginger extract and 7.5% Secang wood extract), and C (10% Emprit ginger extract and 10% Secang wood extract) is expected to produce milk caramel candy with a water content that does not exceed the Indonesian National Standard, which is a maximum of 7.5%.To determine the effect of the quality of milk caramel candy with the addition of Emprit ginger extract and Secang wood extract, it is necessary to do a sensory test.To find out the level of people's liking, it is necessary to do a favorability test or hedonic Test.Furthermore, to determine the flavonoid content and water content will be done with laboratory tests.

METHODS
The method carried out in this study is the experimental research method.Experimental research methods can be interpreted as methods used to find the effect of specific treatments on others under controlled conditions (Sugiyono, 2013).The research design used in this study is a perfect random design, where all treatments are randomly assigned to experimental units (Sudjana in Dewi et al., 2015).The independent variable in this study was the addition of Emprit ginger extract and Secang wood extract, which were not the same, namely samples A (5%), B (7.5%), and C (10%).The analytical method used for sensory tests is simple linear regression.The study results will be tested using subjective assessments, namely sensory tests, using a somewhat trained panel of 15 people.The assessment of sensory tests uses scoring techniques with the highest value of 5 with good quality and the lowest value of 1 with poor quality.
Furthermore, the favorability test to determine the community's preferences involved as many as 80 untrained panelists consisting of 20 young men and women (ages 12-19 years) and 20 people each.The favorability test assessment criteria use scoring techniques with the highest value of 5 with the criteria of liking and the lowest value of 1 with the criteria of dislike.The objective assessment in this study is laboratory tests of water and flavonoid content.

Sensory Test Results
Color Aspect  Based on FIGURE 1, it is explained that the regression coefficient is -0.199.This shows that with increasing variable X, variable Y will decrease by 0.199.color

Coefficient Test of Color Aspects
Based on TABLE 6, it explains that the value of the R relationship is 0.623.From the output, the coefficient of determination (R square) is 0.389, which means that the effect of the independent variables on the dependent variable is 38.9%.(Sarwono, 2007).So it can be said that t count (-8.67) > t table (-1.98) with a significance value of 0.000 <0.05, which means that Ho is rejected and Ha is accepted, so it can be concluded that the addition of Emprit ginger extract and Secang wood extract influential and significant to the sensory quality of milk caramel candy on the color aspect.Based on TABLE 10, it explains that the value of the R relationship is 0.623.From the output, the coefficient of determination (R square) is 0.245, which means that the effect of the independent variables on the dependent variable is 24.5%.20, the t count is negative (-5.501), so the t table also adjusts to be negative, or in other words, the hypothesis testing is carried out on the left side.Negative or positive results only indicate the direction of hypothesis testing and linearity, not the amount (Sarwono, 2007).So it can be said that t count (-5.501) > t table (-1.98) with a significance value of 0.000 <0.05, which means that Ho is rejected and Ha is accepted, so it can be concluded that the addition of Emprit ginger extract and Secang wood extract influential and significant to the sensory quality of milk caramel candy on the taste aspect.

Favorability Test Results
Color Aspect

Results of Nutritional Content Data Analysis
The results of the water and flavonoid content analysis in milk caramel candy with the addition of Emprit ginger extract and Secang wood extract, which have been carried out at the Chemistry laboratory of Satya Wacana Salatiga Christian University, obtained the following data.

Discussion of Color Aspect Sensory Test Results
Based on the results of sensory tests conducted by 15 semi-trained panelists, it was shown that the sample with the highest average in the color aspect of milk caramel candy was obtained in sample K, which had an average of 4.27 with chocolate criteria.Meanwhile, the sample with the lowest average value is 2.23, namely sample C with dark brown criteria.
The color difference in milk caramel candy with the addition of Emprit ginger extract and Secang wood extract is caused by the different contents of Emprit ginger extract and Secang wood extract in each sample.The more Emprit ginger extract and Secang wood extract are used, the browner the milk caramel candy will be.This is because the Secang wood extract is dark red, and the Emprit ginger extract is yellowish.So, if more and more of this color is added to the milk caramel candy, it will produce milk caramel candy with a dark brown color.This is in line with the results of a study conducted by Saramoya (2015), which revealed that the more purple yam extract and elephant ginger extract used, the more the color produced by the milk caramel candy.The brown color of caramel candy comes from the Maillard or non-enzymatic browning reaction (Koswara, 2009).

Discussion of Aroma Aspect Sensory Test Results
The sensory test results show that the sample with the highest average value was obtained in sample K with an average of 4.23, which has typical criteria for milk caramel candy.The sample with the lowest average value is sample C, with an average value of 2.63, with criteria less typical of milk caramel candy.Milk caramel candy generally has a distinctive aroma of milk caramel candy.The difference in aroma caused in this study was caused by Emprit ginger extract used with different sizes.In comparison, Secang wood extract has no aroma.
For this reason, adding Secang wood extract does not affect the aroma of milk caramel candy.However, Emprit ginger extract affects the aroma of milk caramel candy because Emprit ginger extract has zingiberene, which causes a distinctive aroma in ginger (Mierza et al., 2023).This is in line with research conducted by Saramoya (2015), which revealed that the more elephant ginger rhizome extract used in milk caramel candy, the more pungent the distinctive aroma of ginger.Thus, the stronger the distinctive aroma of ginger, the more the distinctive aroma of milk caramel candy is lost.

Discussion of Texture Aspect Sensory Test Results
Caramel candy has a sticky texture when chewed in the mouth.The consistency of caramel candy can be challenging, elastic, and soft (Markovic, 2021).Meanwhile, milk caramel candy has a soft texture.
Based on sensory tests that have been carried out, samples with the highest average value were obtained in sample C, with an average value of 4.23, which has soft criteria when chewed.The sample with the lowest average value is sample K, with an average value of 2.63, which has fewer soft criteria when chewed-the difference caused by the addition of Emprit ginger extract and Secang wood extract used with different sizes.The more Emprit ginger extract and Secang wood extract were added to milk caramel candy, the softer the milk caramel candy produced.This is in line with research conducted by Suharto (2018), which revealed that the increasing percentage of Emprit ginger juice resulted in the texture of the milk caramel candy being softer.Essential oils, starch resin, and fiber in Emprit ginger rhizomes cause the soft texture of milk caramel candy.

Discussion of Taste Aspect Sensory Test Results
Taste is felt in the mouth, which is a combination of odors and feelings caused by a dish of food and drinks when tasting it (Manzalina et al., 2019).Based on sensory tests that have been carried out, sample K obtained the highest average value with a value of 4.27, which has sweet taste criteria.While the sample that obtained the lowest average, namely sample C with a value of 2.8, had fewer sweet criteria.
Sample K has sweet criteria because Emprit ginger extract and Secang wood extract are not added.Furthermore, sample C has less sweet criteria because there is an addition of Emprit ginger extract and Secang wood extract, which is relatively high, which is 10%.This is in line with research conducted by Ummah et al. (2021), revealing that differences in adding elephant ginger juice to each treatment will cause differences in taste.The more ginger is used, the more the sweetness will decrease due to the spicy nature of ginger, so the spicy taste is more prominent (Saramoya, 2015).

Discussion of Color Aspect Favorability Test Results
Based on the research results on the preference test on the color aspect, the color with the highest score is sample K (0%), with an average score of 4.21, with criteria for liking.Meanwhile, the one with the lowest score was sample B (7.5%), with an average score of 2.73 with neutral criteria.Sample K is the most preferred because it has a brown color that matches the color of the milk caramel candy.Meanwhile, sample B had a fairly dark brown color, which was of less interest to the public because sample B contained the addition of Emprit ginger extract and Sappan wood extract, which was quite a lot, namely 7.5%, which could affect the color of the milk caramel candy to become quite dark brown.Sample A (5%) has similar criteria with an average score of 3.93.Furthermore, sample C (10%) has neutral criteria with an average score of 3.47.

Discussion of Aroma Aspect Favorability Test Results
Based on the study results, the favorability test on the aroma aspect produced an aroma with the highest score, namely in sample K (0%), with an average score of 4.37, which had like criteria.Panelists preferred milk caramel candy without adding Emprit ginger extract and Secang wood extract because it has the distinctive aroma of milk caramel candy.The one with the lowest score is sample C (10%), with an average score of 3.17.Sample C has the highest addition of empiric ginger extract and Secang wood extract, which is 10%.For this reason, panelists did not like sample C because of the strong ginger aroma in the milk caramel candy and the smell of milk caramel candy in general.

Discussion of Texture Aspect Favorability Test Results
Based on the results of the favorability test research on the texture aspect, it produces a texture with the highest score, namely in sample B (7.5%) with an average score value of 4.3, which has like criteria.In contrast, the one with the lowest score is sample K (0%), with an average score of 3.13.Sample K is a sample without the addition of Emprit ginger extract and Secang wood extract.For this reason, the K sample has a slightly soft texture when chewed, which is not liked by the panelists.At the same time, the panelists prefer sample B, which has a soft texture when chewed.

Discussion of the Results of the Taste Aspect Favorability Test
Based on the results of the favorability test study on the texture aspect, it produces a texture with the highest score, namely in sample A (5%) with an average score value of 4.36, which has the criteria of liking.In comparison, the one with the lowest score is sample B (7.5%), with an average score of 3.53.The panelists liked sample A because it added Emprit ginger extract and Secang wood extract, which was slightly to produce a sweet taste.At the same time, panelists do not prefer sample B because it adds Emprit ginger extract and Secang wood extract, which is quite a lot to produce a reasonably sweet taste.

Discussion of Moisture Content Laboratory Test Results
The lowest water content was found in the K sample (0%), which was 2.51% because there was no addition of empiric ginger extract and Secang wood extract, which would affect the water content of milk caramel candy.Sample A (5%) produced a water content of 4.26%, sample B (7.5%) produced a water content of 5.62%, and sample C (10%) produced the highest water content of 7.08% because sample C is a sample that has a high addition of Emprit ginger extract and Secang wood extract which is 10%.This is in line with research conducted by Suharto (2018), which revealed that the water content in Emprit ginger juice causes an increase in water content in milk caramel candy.The water content in the Emprit ginger rhizome will affect the total dissolved solids in the material, so the lower the total dissolved solids, the more the water content will increase.All samples have met the moisture content standard required by the Indonesian National Standard, which is a maximum of 7.5% because making milk caramel candy uses a heating process to caramelize, which causes evaporation and shrinkage of water in milk caramel candy products.For this reason, the addition of Emprit ginger extract and Secang wood extract to samples K, A, B, and C still meets Indonesian National Standard water content standards.

Discussion of Laboratory Test Results of Flavonoid Content
In sample K (0%), there is no flavonoid content because sample K does not have the addition of Emprit ginger extract and Secang wood extract.In sample A (5%), the flavonoid content was 0.16% / bb.In sample B (7.5%), there was a flavonoid content of 0.24% / bb, and in sample C (10%), there was a flavonoid content of 0.31% / bb.Emprit ginger extract has a flavonoid content of 0.6 mgQE/g, and Secang wood extract has a flavonoid content of 1.9%/g.So, the more Emprit ginger extract and Secang wood extract are added to milk caramel candy, the more flavonoid content is found in milk caramel candy.However, milk caramel candy is made using high-temperature heating, so the flavonoid content added to milk caramel candy will be reduced due to the heating.

CONCLUSION
There is an effect of the addition of Emprit ginger extract and Secang wood extract on the sensory quality of milk caramel candy in terms of color, aroma, texture, and taste.
Based on the community preference test on 80 untrained panelists, it was found that for color indicators, sample K had an average preference of 4.21, sample A had 3.93, sample B had 2.73, and sample C had 3.47.In terms of aroma, sample K has an average value of 4.37, sample A is 4.32, sample B is 4.13, and sample C is 3.17.In terms of texture, sample K has an average value of 3.13, sample A is 4.36, sample B is 3.78, and sample C is 3.78.In terms of taste, sample K has an average value of 3.71, sample A is 4.36, sample B is 3.53, and sample C is 4.06.
Furthermore, based on the results of laboratory tests on milk caramel candy with the addition of Emprit ginger extract and Secang wood extract, the moisture content of sample K was 2.51%, sample A was 4.26%, sample B was 5.62%, and sample C was 7.08%.The flavonoid content in milk caramel candy with Emprit ginger extract and Secang wood extract is sample K by 0%, sample A by 0.16%, sample B by 0.24%, and sample C by 0.31%.

TABLE 1 .
Color aspect test results.

TABLE 1 ,
it is known that in the color aspect, the sample with the highest average value is sample K, with a value of 4.27, which has chocolate criteria.In contrast, the sample with the lowest average value is sample C, with a value of 2.23 with slightly dark chocolate.

TABLE 2 .
Aroma aspect test results.

TABLE 2 ,
it is known that in the aspect of aroma, sample K gets the highest average value of 4.23 with typical criteria of milk caramel candy.The sample with the lowest average value is sample C, with an average value of 2.63, which has rather typical criteria for milk caramel candy.

TABLE 3 .
Texture aspect test results.

TABLE 3 ,
it is known that in the aspect of texture, sample C gets the highest average value of 4.23 with soft criteria when chewed.At the same time, the sample with the lowest average value is the K sample with an average value of 2.63, which has slightly soft criteria when chewed.

TABLE 4 .
Taste aspect test results.

TABLE 4 ,
it is known that in the aspect of color, sample K gets the highest average value of 4.27 with sweet criteria.The sample with the lowest average value is sample C, with an average value of 2.8, which has a rather sweet criterion.

TABLE 5 .
Simple linear regression results of color aspect.
Based onTABLE 5, the results obtained value constant (a) is 4.545, while the value of the regression coefficient (b) is -0,199.From these results can be included in the regression equation as follows: Y = a + bX Y = 4.545 + (-0.199)X or (-0.199 + 4.545) It can also be seen in the FIGURE 1. FIGURE 1. Simple linear regression graph of color aspects.

TABLE 6 .
Coefficient test of color aspects.

TABLE 7 .
F-test results for color aspect.

TABLE 7 ,
F count (75.195)F table(3.074)with a significance value of 0.000 < 0.05, which means that Ho is rejected and Ha is accepted, so it can be concluded that the addition of Emprit ginger extract and Secang wood extract has a joint or simultaneous effect on sensory quality of milk caramel candy on the color aspect.

TABLE 8 .
Color aspect test results.

TABLE 8 ,
the t count is negative (-8.671), so the t table also adjusts to be negative, or in other words, the hypothesis testing is carried out on the left side.Negative or positive results only indicate the direction of hypothesis testing and linearity, not the amount

TABLE 9 .
Simple linear regression results of color aspect.

Coefficients Standard Error t stat P value
Simple linear regression graph of aroma aspects.Based on FIGURE 2, it is explained that the regression coefficient is -0.153.This shows that with increasing variable X, variable Y will decrease by 0.153.

TABLE 10 .
Coefficient test of aroma aspects.

TABLE 11 .
F-test results for aroma aspect.

TABLE 11 ,
F count (38.304)F table (3.074) with a significance value of 0.000 < 0.05, which means that Ho is rejected and Ha is accepted, so it can be concluded that the addition of Emprit ginger extract and Secang wood extract has a joint or simultaneous effect on sensory quality of milk caramel candy on the aroma aspect.

TABLE 12 .
Aroma aspect test results.

TABLE 12 ,
the t count is negative (-6.189), so the t table also adjusts to be harmful, or in other words, the hypothesis testing is carried out on the left side.Negative or positive results only indicate the direction of hypothesis testing and linearity, not the amount(Sarwono, 2007).So it can be said that t count (-6.189) > t table (-1.98) with a significance value of 0.000 <0.05, which means that Ho is rejected and Ha is accepted, so it can be Emprit ginger extract and Secang wood extract influential and significant to the sensory quality of milk caramel candy on the aroma aspect.

TABLE 13 .
Simple linear regression results of texture aspect.Based on TABLE13shows that the results obtained value constant (a) is 2.516, while the value of the regression coefficient (b) is 0,149.From these results can be included in the regression equation as follows: explains that the regression coefficient is 0.149.This shows that with an increase in the X variable (addition of Emprit ginger extract and Secang wood extract), the Y variable (sensory quality of milk caramel candy in the texture aspect) will increase by 0.149.
FIGURE 3. Simple linear regression graph of texture aspects.FIGURE 3

TABLE 14 .
Coefficient test of texture aspects.

TABLE 14 ,
it explains that the value of the R relationship is 0.438.From the output, the coefficient of determination (R square) is 0.191, which means that the effect of the independent variables on the dependent variable is 19.1%.

TABLE 15 .
F-test results for texture aspect.

TABLE 15 ,
F count (28.02)F table(3.074)with a significance value of 0.000 < 0.05, which means that Ho is rejected and Ha is accepted, so it can be concluded that the addition of Emprit ginger extract and Secang wood extract has a joint or simultaneous effect on sensory quality of milk caramel candy on the texture aspect.

TABLE 16 .
Aroma aspect test results.

TABLE 16 ,
it can be seen that t count (5.29) > t table (1.98) with a significance value of 0.000 <0.05, which means that Ho is rejected and Ha is accepted, so it can be concluded that the addition of Emprit ginger extract and Secang wood has a significant effect on the sensory quality of milk caramel candy in the texture aspect.

TABLE 17 .
Simple linear regression results of texture aspect.

TABLE 18 .
Coefficient test of taste aspects.

TABLE 18 ,
it explains that the value of the R relationship is 0.451.From the output, the coefficient of determination (R square) is 0.204, which means that the effect of the independent variables on the dependent variable is 20.4%.

TABLE 19 .
F-test results for taste aspect.

TABLE 19 ,
F count (30.028)F table(3.074)with a significance value of 0.000 < 0.05, which means that Ho is rejected and Ha is accepted, so it can be concluded that the addition of Emprit ginger extract and Secang wood extract has a joint or simultaneous effect on sensory quality of milk caramel candy on the taste aspect.

TABLE 20 .
Taste aspect test results.

TABLE 21 .
Color aspect favorability test results.

TABLE 21 ,
it is known that in the aspect of color, sample K gets the highest average value of 4.2 with the criteria of somewhat like.The sample with the lowest average value is sample B, with an average value of 2.73, with neutral/ordinary criteria.

TABLE 22 ,
it is known that in the aspect of aroma, sample K gets the highest average value of 4.37 with the criteria of liking.The sample with the lowest average value is sample C, with an average value of 3.17, with neutral/ordinary criteria.

TABLE 23 ,
it is known that in the aspect of texture, sample A gets the highest average value of 4.3 with the criteria of liking.The sample with the lowest average value is sample K, with an average value of 3.13, with neutral/ordinary criteria.

TABLE 24 .
Taste aspect favorability test results.

TABLE 24 ,
it is known that in the aspect of texture, sample A gets the highest average value of 4.36 with the criteria of liking.The sample with the lowest average value is sample B, with an average value of 3.53, with similar criteria.

TABLE 26 .
Results of flavonoid content analysis.