KARAKTERISTIK FISIKOKIMIA PRODUK PERMEN JELLY DAUN KELOR DENGAN PENAMBAHAN VARIAN GELLING AGENT DAN BAHAN PEMANIS RENDAH KALORIHaura NadaMuthmainnahauthorJelly candy is a confectionery product with the addition of hydrocolloid components to create a product with a chewy texture. There are three main components in jelly candy composition, namely sugar, acid, and gelling agent. High sucrose consumption could increase the risk of diabetes mellitus. Therefore, this study replaced sugar with low-calorie sweeteners. The purpose of this study was to determine the effect of variations in low-calorie sweeteners, gelling agents, and interaction on the physicochemical and organoleptic characteristics of moringa leaves jelly candy products. The design used in this research was a completely randomized factorial design consisting of two factors, namely variations of gelling agents (kappa carrageenan, glucomannan, gelatin) and low-calorie sweeteners (stevia and sorbitol). The method for determining the selected jelly candy is De Garmo. The selected formula was analyzed for profile texture. The research results obtained that variation of low-calorie sweeteners showed a significant effect in ash content, and organoleptic characteristics (except texture parameter). The variation of gelling agents significantly affected ash content, calories, gel strength, and organoleptic characteristics. The interaction between variation of low-calorie sweeteners and gelling agents showed a significant effect in ash content and organoleptic characteristics of moringa leaves jelly candy products. The selected formula of jelly candy by De Garmo method was kappa carrageenan and stevia. The profile texture of selected jelly candy was higher than commercial jelly candy in hardness, gumminess, and chewiness and lower than commercial jelly candy in springiness and cohesiveness.QD ChemistryQP PhysiologyS Agriculture (General)2026-03-09UNIVERSITAS SULTAN AGENG TIRTAYASA;TEKNOLOGI PANGANThesis