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CANDY
By:
Nadhifatul Fuadiyah
Class: XII Science A
Title
Prepared by
: Nadhifatul Fuadiyah
This project report have checked and approved by Supervisor and Examiners on
16 September 2014.
Supervisor
Examiner 1
Acknowledged by,
Invention Teacher
Krisanti
Examiner 2
Nike Wulansari
PREFACE
Lets say thank you to Allah SWT that gives the kindness so the writer can
finish this invention project report titled The Use Of Rosella (Hibiscus sabdariffa)
As A Jelly Candy.
The purpose of this making product is to use rosella (Hibiscus sabdariffa) as
mixture material to make jelly candy that can increase the use value of rosella
(Hibiscus sabdariffa). The writer try best to making this product that perhaps will
give benefits and can consume for other people.
The writer also says thank you to Mr. Alfian Adi Surya as supervisor and
Mrs. Krisanti as invention lesson teacher who have given the writer information
and advice so the writer can finish this product. The writer also says thank you to
parents, teacher, and friends who have supported this research. Without them,
this report will be nothing.
The writer also hopes to making this product run with the writers
expectation. So, the writer is open to constructive criticism or suggestions for
better product in the future. Finally the writer say thank you for all of the criticism
and suggestion.
Nadhifatul Fuadiyah
LIST OF CONTENT
Page
VALIDATION SHEET
PREFACE
ii
LIST OF CONTENT
iii
LIST OF TABLE
LIST OF PICTURE
vi
LIST OF GRAPH
vii
ABSTRACT
viii
CHAPTER I INTRODUCTION
1.1 Background
1.3 Objective
1.4 Benefit
2.2 Candy
3.3 Procedure
10
10
10
11
13
5.2 Suggestion
13
BIBLIOGRAPHY
14
ATTACHMENT
15
LIST OF TABLE
Page
Table 1. Budget Details
10
15
15
16
16
LIST OF PICTURE
Page
Picture 1. Rosella (Hibiscus sabdariffa) Flower
Picture 2. Tools
Picture 3. Materials
10
LIST OF GRAPH
Page
Graph 1. Percentage Of First Answer
11
12
ABSTRACT
In this era, people like an instant food or drink. The use of rosella
(Hibiscus sabdariffa) as an ingredient or mixture material for making a food or
drink still rarely. There are many factors that can influence; example is a
minimum of knowledge for producing food beside as drink. So thats why the
writer wants to use rosella (Hibiscus sabdariffa) as a new innovation like jelly
candy.
In this experiment the writer uses sunshine as a drying media. The
procedure to make jelly candy is very simple, with boiling rosella calyx, then
filtering to get a juice of rosella calyx. Next, smoothing the rosella calyxes with
blender then mix the juice. After that making a batter of jelly candy by adding
sugar and jelly plain powder. Next is cooling process. To make the batter is little
solid. The last is drying process under sunshine for decrease the water content.
The writer has done with twice experiment. From that experiment, the writer
takes the good result. There is in second experiment with texture is little solid and
has tastes are sour and sweet. The writer adding 15 grams jelly plain powder as
an ingredient and pickling by adding 300 grams sugar which can protect from
microorganism in jelly candy during 3 hours for drying process. Appropriate to
that measuring container can produce jelly candy for 270 grams.
CHAPTER I INTRODUCTION
1.1 Background
Indonesia is a country that has tropical climate and fertile land for planting
herb plant. One of other thing is rosella flower (Hibiscus sabdariffa). This plant
can grow in an area that has tropical climate and subtropical climate. So, thats
why if Indonesia is one of a country that can cultivate rosella plant.
Rosella has sour taste, red color, and pin feather around the flower and the
stem. Rosella has nutrient content that important for our body. Not rare, if people
consume rosella (Hibiscus sabdariffa). Based on writers observation there are 31
responden or 82% say if consume rosella as a drink, 2 responden or 5% as a
food, and 5 responden or 13% say if they not consume rosella (Hibiscus
sabdariffa). This is the graph from questioner data, with the question is:
Have you ever consume rosella (Hibiscus sabdariffa)? If yes in what type?
(Food/drink)
Graph 1. Percentage Of First Answer
Responden
13%
5%
Food
Drink
Never
82%
As we know, candy is a food that has many variation of taste for the
example is sweet, hot, and sour. Also have many variations in texture like
solid and chewy. Not only children, teenagers until adult like this food. In the
market always sell candy with many tastes for the example are orange,
strowbery, grape, etc. But then, based on writers observation, there are 38
responden or 100% say if they never find rosella (Hibiscus sabdariffa) as jelly
candy. This is the graph from questioner data, with the question is:
Have you ever found rosella (Hibiscus sabdariffa) as jelly candy?
Responden
0%
Yes
No
100%
Based on that background and result observation, the writers use rosella
(Hibiscus sabdariffa) as jelly candy.
1.4 Benefit
1.4.1 Increase the use value of rosella, be sides as drink.
10
Indonesia become the one counrty that can spread rosella (Hibiscus
sabdariffa) plant because of has tropical climate. To cultivate this plant is very
simple, in order to this plant can grow only supply with watering and sunshine for
12 hours that can bearing fruit and flower (Widyanto dan Anne, 2009:82).
Commonly society knows about rosella as a plant tahat has fiber and as
hibiscus (Kurniasih, 2013:83). Eventhough rosella is a plant that has many
benefits for our body. One of other thing is as medicinal treatment. The other
country already use rosella as traditional medicine. For the example is India,
Africa, and Mexico (Mardiah, dkk, 2009:58).
Rosella has nutrient content, example is antioxidant. Proven by a research
from Ir. Didah Nur Faridah MSi, periset Departemen Ilmu dan Teknologi Pangan
Institut Pertanian Bogor, tell us that Antioxidant in rosella is contain of gossipetin
compound, antosianin, and glucoside hibiscin which can protect our body from
degenerative disease (because of aging process) like coronary heart, cancer,
diabetes mellitus, and cataract (Kurniasih, 2013: 100). Not rare, if society
consume rosella as a drink. Example; juice, syrup, etc.
11
2.2 Candy
Candy is a food that made from natural material or synthetic material. The
texture has many variations. There is a solid and also chewy, example is jelly
candy. The process to making candy is differently. The mixture material that use
for making candy is differently. Definition of candy in Kamus Besar Bahasa
Indonesia, fourth edition is Sugar had smell and contains of incentive oil from
plant (Kamus Besar Bahasa Indonesia,
Edisi keempat
(2008:1060)).
Commonly jelly candy same with dried jelly which one jelly that use to make this
product is a food material that made from sea weeds. In jelly contain of vitamine,
mineral collodial, iodin, esensial lipid acid, amino acid, and other enzyme
(www.candypromotion.wordpress.com).
12
3.1.2 Place
Tools
:
1. Pan
2. Stove
3. Big spoon
4. Spoon
5. Basin
6. Small Tray
7. Big Tary
8. Galss
9. Sifter
10. Knife
11. Blender
3.2.2
Materials :
1. 200 grams of rosella (Hibiscus sabdariffa) calyx
2. 15 grams of jelly plain powder
3. 200 ml of water
4. 300 grams of sugar
3.3 Procedure
1. Preparing the tools.
Picture 2. Tools
Source: Personal Document
13
Picture 3. Materials
Source: Personal Document
14
5. Turning off the stove and lifting the water stew then filtering it.
7. Pouring the filter water and rosella calyx that already smooth into a
clean pan then boiling again to make the batter of jelly candy
15
8. Adding 300 grams of sugar into rosella stew water then stirring until
soluble.
9. Adding 15 grams of jelly plain powder into rosella stew water. Stirring
until soluble. For coagulate process had better if dont stop stirring to
make the batter not borken.
10. Preparing a small tray for putting the batter of jelly candy.
11. Pouring the batter into small tray. Then cooling process for make the
batter is little solid.
16
12. Cutting the batter of jelly candy that already solid with square form.
13. Puting the jelly candy with a space then drying under sunshine.
17
Kind of goods
Amount
Price
15 gr
Rp 7.500,-
Rosella calyx
200 gr
Rp. 5.000,-
Sugar
300 gr
Rp. 3.300,-
Total
Rp.15.800,-
18
Responden
3%
Yes
No
97%
2. Based on your opinion, How about the taste of jelly candy from rosella
(Hibiscus sabdariffa)?
a. Sweet
b. Sour
c. Too sweet
d. Little sweet
19
Responden
2%
17%
21%
60%
Sweet
Sour
Too Sweet
Little Sweet
20
5.1 Conclusion
Based on conclusion, to make jelly candy from rosella is adding 15 grams
jelly plain powder as an ingredient and pickling by adding 300 grams sugar which
can protect from microorganism in jelly candy during 3 hours for drying process.
Appropriate to that measuring container can produce jelly candy for 270 grams.
5.2 Suggestion
The author gives advice to the next inventor to use rosella (Hibiscus
sabdariffa) with other variation.
21
BIBLIOGRAPHY
Departemen Pendidikan Nasional. 2007.Kamus Besar Bahasa Indonesia, Edisi
keempat. Balai Pustaka. Jakarta
Kurniasih. 2013. Budidaya Mahkota Dewa dan Rosella. Pustaka Baru Press.
Yogyakarta
Mardiah, dkk. 2009. Budidaya dan Pengolahan Rosella Si Merah Segudang
Manfaat. Agromedia Pustaka. Jakarta.
Maryani, Herti dan Lusi Kristiana. 2005. Khasiat dan Manfaat Rosella. AgroMedia
Pustaka. Jakarta
Widyanto dan Anne. 2009. Budidaya Tanaman Berkhasiat Obat. PT Rineka
Cipta. Jakarta
Anonim.
2012.
Resep
Bikin
Permen
Agar-agar.
22
ATTACHMENT
Table 2. First Experiment Result
Procedure
-
Result
Result
23
Color: red.
Texture: little solid, easy to chew, not soft.
Taste: Sour and little sweet.
Result: 180,55 grams.
Result
Color: Red.
Texture: Little solid, easy to chew, not soft
but the candy still wet.
Taste: sour and little sweet.
Result: 190,05 grams.
Result
24
Color: red.
Texture: Little solid, easy to chew, not soft,
little chewy.
Taste: sweet and sour.
result: 190,05 grams.