Development of jelly ready meal from stevia

Abstract

Product development of jelly ready meal from stevia. The purpose of study and processing in jelly ready meal from stevia. The resulfs showed that formulation 3 because had springiness and softness appropriante. Quantity used of stevia 4 gram had sensibility in color, order and flavor for stevia and add apple green flavor was 0.5 percentage because can reduce the specific odor of stevia. The physical respective (aw) = 0.54 ± 0.01 and attributes were as follows : L*, a*, b* value 65.81 ± 0.87, -0.38 ± 0.12, 14.02 ± 1.04. The chemical analysis of jelly ready meal from stevia compare with basic product attributes were as follows : protein, crud fiber and ash have more than basic product but less valuable moisture content and total sugar = 10.45 ± 0.00 percentage, reducing sugar = 14.36 ± 0.00 percentage, dietary fiber = 22.10 ± 0.00 percentage, energy value 3,120 ± 0.00 calorie/gram. The microorganism (TPC) yeast and mold according to the standard. The consumer accept products like very much and interested to buy product are at 79.76 percentage