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Milk Caramel Candy Quality by Added Sugar and Red Ginger (Zingiber officinale var rubrum)

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 7 No. 1 (2025) · pp. 19–32

DOI
10.20956/hajas.v7i1.33044
ISSN
2621-9190, 2621-9182
Published
2025-06-19
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Caramel candy or toffee is a confectionery product made from basic sugar, glucose syrup, milk, fat, and salt ingredients. Sugar plays a role in the formation of brown color and caramelization, while the addition of red ginger acts as a flavor enhancer for caramel candy. The reaction results in the production of melanoid and antioxidant compounds. It also affects the taste, texture, aroma, and appeal of caramel candy. This research aimed to analyze the effects of the use and interaction of sugar and red ginger on antioxidants, organoleptic tests, and color L*, as well as chemical (reducing sugar and water content) changes in caramel candy products. This research design used a completely randomized design with a factorial pattern, with factor A adding sugar (0, 5, 10, 15) %; factor B adding red ginger juice (0, 2, 4, 6) %. This research shows that sugar and ginger juice can increase the A* color value, ginger taste, caramel taste, color, ginger, and caramel aroma. Meanwhile, increasing sugar and ginger juice can reduce the L* color value, antioxidant activity, and water content. Adding 15% sugar and 4% red ginger juice is the best for making red ginger juice. Keywords: Milk caramel candy, red ginger juice, sugar, physicochemical quality

Collaboration network of the authors

26 authors · 58 co-authorship links

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Co-authorOrganisationJoint articles
W. HattaAffiliation unknown2
M. B. SudarwantoAffiliation unknown2
I. SudirmanAffiliation unknown2
K. I. PrahestiAffiliation unknown2
A. AkoAffiliation unknown2
M. TaufikAffiliation unknown2
W. A. I. HassaniAffiliation unknown1
H. HikmahAffiliation unknown1
S. PurwantiAffiliation unknown1
M. Y. AltaherAffiliation unknown1
W. PakidingAffiliation unknown1
E. A. AminAffiliation unknown1
R. W. KadirAffiliation unknown1
S. N. WaqiahAffiliation unknown1
. NahariahAffiliation unknown1
E. AbustamAffiliation unknown1
A. PurnamaAffiliation unknown1
HajrawatiAffiliation unknown1
E. MurpiningrumAffiliation unknown1
F. YuliatiAffiliation unknown1
S. BacoAffiliation unknown1
. FatmaAffiliation unknown1
Hajrawati HajrawatiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Milk Caramel Candy Quality by Added Sugar and Red Ginger (Zingiber officinale var rubrum) </dc:title>
	<dc:creator xml:lang="en">Wulandari, A. T. R</dc:creator>
	<dc:creator xml:lang="en">Malaka, R.</dc:creator>
	<dc:creator xml:lang="en">Maruddin, F.</dc:creator>
	<dc:description xml:lang="en">Caramel candy or toffee is a confectionery product made from basic sugar, glucose syrup, milk, fat, and salt ingredients. Sugar plays a role in the formation of brown color and caramelization, while the addition of red ginger acts as a flavor enhancer for caramel candy. The reaction results in the production of melanoid and antioxidant compounds. It also affects the taste, texture, aroma, and appeal of caramel candy. This research aimed to analyze the effects of the use and interaction of sugar and red ginger on antioxidants, organoleptic tests, and color L*, as well as chemical (reducing sugar and water content) changes in caramel candy products. This research design used a completely randomized design with a factorial pattern, with factor A adding sugar (0, 5, 10, 15) %; factor B adding red ginger juice (0, 2, 4, 6) %. This research shows that sugar and ginger juice can increase the A* color value, ginger taste, caramel taste, color, ginger, and caramel aroma. Meanwhile, increasing sugar and ginger juice can reduce the L* color value, antioxidant activity, and water content. Adding 15% sugar and 4% red ginger juice is the best for making red ginger juice.
Keywords: Milk caramel candy, red ginger juice, sugar, physicochemical quality</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2025-06-19</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/33044</dc:identifier>
	<dc:identifier>10.20956/hajas.v7i1.33044</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 7 No. 1 (2025); 19-32</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/33044/12980</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>