The purpose of this study is for 1.) Study the proper quality of whey protein and sweetener in gummy jelly 2.) Study about nutrition value of reduced calorie gummy jelly fortified with whey protein 3.) Study consumer acceptance of reduced calorie gummy jelly fortified with whey protein by assessing from sensory and physical quality and chemical composition. The results showed that the proper quality of whey protein is 20 percent and the sweetener ratio (sugar:xylitol) is 0:100. The testers gave the scores for consumer acceptance on the appearance color smell taste texture(elasticity) and fondness of the products and the scores are 7.44 7.14 6.90 7.64 7.90 and 7.76 respectively. The chemical composition analysis in 100 grams gave the energy 261.60 kilocalories carbohydrate 88.57 grams protein 9.84 grams fat 0.09 grams and fiber 0.54 grams Consumer acceptance of reduced calorie gummy jelly fortified with whey protein from 120 people the results show that who knew gummy jelly and had it before is 93.4 percent who knew whey protein and had it before is 37.5 percent who thought the reduced calorie gummy jelly fortified with whey protein is interesting product is 35.9 percent who accepted the reduced calorie gummy jelly fortified with whey protein is 99.1 percent who would accept the reduced calorie gummy jelly fortified with whey protein if it gives lower energy than general gummy is 97.5% and who will buy the Reduced sugar gummy jelly fortified with whey protein is 97.5%

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 3120 ± 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

The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation of carageenan was 10 gram because texture had elastic and softness appropriate. Ratio core pineapple juice : Phufa tea was 60 : 40 percentage had sensibility in color order and flavor for Phufa tea and add fiber from core pineapple was 10 gram because texture had elastic softness and easily suck. The consumer acceptability indicated of target consumer accepted the product. Consumer accepted like very much 41% and interested to buy product 83%. The physical attributes were as follows : L* a* b* value 75.20±0.01 1.31±0.01 28.43±0.02 and respectively Aw = 0.973±0.00 and hardness 5.42±0.45 (N). The chemical analysis of product contained pH = 3.52±0.02 Total soluble solid (TSS) = 15±0.00 (°Brix) and crud fiber content 0.602%. The microorganism (TPC) < 10 cfu/g. and yeast and mold < 10 cfu/g.

Fresh coconut syrup is a product from coconut spadix which has unique sweet taste and odor. Due to its short storage life it is usually processed into palm sugar. Development of new product from fresh coconut syrup would add more value by using it to produce crispy jelly. A suitable formula selected as a basic formula used 42.11 percent of refined sugar 56.14 percent of water and 1.75 percent of jelly powder. The basic formula was adjusted by calculating amount of water and soluble solids. Then a study was conducted to determine suitable amount of refined sugar heating period and drying temperature. It was found that a higher ratio of refined sugar and heating period led to increased concentration level of the mixture. As a result the crispy jelly had higher amount of sugar chips on the jellys surface and higher level of hardness. The highest score given by testers was for crispy jelly which used a ratio of fresh coconut syrup and refined sugar at 1:0.6 and 1:0.8 heating period of 5 minutes. Drying crispy jelly at higher temperature resulted in decreased drying period and higher degree of hardness. Drying at 70 degree Celcius produced crispy jelly with good quality which received the highest likeness score from testers. A study that kept crispy jelly in plastic box for at least 8 weeks showed that the tested condition could effectively maintain good quality of the crispy jelly.

The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation of carageenan was 10 gram because texture had elastic and softness appropriate. Ratio core pineapple juice : Phufa tea was 60 : 40 percentage had sensibility in color order and flavor for Phufa tea and add fiber from core pineapple was 10 gram because texture had elastic softness and easily suck. The consumer acceptability indicated of target consumer accepted the product. Consumer accepted like very much 41% and interested to buy product 83%. The physical attributes were as follows : L* a* b* value 75.20?0.01 1.31 0.01 28.43 0.02 and respectively Aw = 0.973 0.00 and hardness 5.42 0.45 (N). The chemical analysis of product contained pH = 3.52 0.02 Total soluble solid (TSS) = 15 0.00 (?Brix) and crud fiber content 0.602%. The microorganism (TPC) < 10 cfu/g. and yeast and mold < 10 cfu/g.