Jelly candy is a type of confectionery made from a mixture of fruit juices or flavores syrups and gelling agent such as gelatin which produced chewy candy with variety of flavors and shapes. Honey orange and purple passion fruit are both the trademark fruits in North Sumatera. This study examined changes of fruit juice ratio and gelatin concentration toward the gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness which are textural properties of jelly candy. The test was carried out with the use of texture analyzer. The change of fruit juice ratio and gelatin concentration gives effect to change of gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness. Optimal fruit juice ratio and gelatin concentration using the response surface methodology (RSM) randomized with central composite design (CCD) occur at ratio of honey orange juice and purple passion fruit of 70 : 30 with a gelatin concentration of 12.923% with the textural properties of gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness are 508.291 g, 265.736 g, 20.932 mJ, 1.160, 2.696 mm and 0.0000 mJ, respectively.

中文翻译：

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应用响应面法优化质构特性，开发蜜橙 (Citrus nobilis) 和紫百香果 (Passiflora edulis Sims) 明胶果冻糖果

果冻糖是一种由果汁或调味糖浆与明胶等胶凝剂混合制成的糖果，具有多种口味和形状的耐嚼糖果。蜜橙和紫百香果都是北苏门答腊的标志性水果。本研究考察了果汁比例和明胶浓度对果冻糖质地特性的粘性、硬度、咀嚼性、内聚性、弹性和粘合性的变化。该测试是使用质构分析仪进行的。果汁比例和明胶浓度的变化会影响胶粘性、硬度、咀嚼性、内聚性、弹性和粘合性的变化。使用随机响应面法 (RSM) 和中心复合设计 (CCD) 得出的最佳果汁比例和明胶浓度为，蜂蜜橙汁和紫百香果的比例为 70:30，明胶浓度为 12.923%，质地特性为胶粘性、硬度、咀嚼性、内聚性、弹性和粘合性分别为508.291g、265.736g、20.932mJ、1.160、2.696mm和0.0000mJ。