In the ever-evolving landscape of functional foods, a recent study published in *Jurnal Pangan dan Agroindustri* has shed light on an intriguing innovation: the substitution of traditional sweeteners with date extract and honey in ginger hard candy. Led by Anis Fatus Sakdiyah from Universitas Yudharta Pasuruan, the research explores how these natural alternatives can enhance both the nutritional profile and sensory appeal of this popular confectionery.
Ginger hard candy, known for its health benefits, has long been a favorite among consumers seeking a sweet treat with a functional twist. However, the conventional use of granulated sugar and glucose has limited its potential as a truly health-conscious option. Sakdiyah’s study aimed to address this by investigating the impact of substituting these sweeteners with date extract and honey.
The research employed a Completely Randomized Design with five substitution levels, ranging from 0% to 100%, and was replicated three times. The findings revealed that substitution significantly influenced most parameters, except for color. Notably, the treatment with 100% sugar (P1) exhibited the highest physical and sensory quality, with impressive antioxidant activity of 29.69%. However, the treatment with 50% date extract and honey (P3) struck a balance between sensory acceptance and enhanced nutritional benefits, boasting a markedly higher antioxidant activity of 62.26%.
“This study opens up new possibilities for the confectionery industry to create products that are not only delicious but also packed with health benefits,” Sakdiyah remarked. The findings suggest that date extract and honey can be viable alternatives to traditional sweeteners, offering a unique selling proposition for manufacturers looking to cater to health-conscious consumers.
The commercial implications for the agriculture sector are substantial. The increased demand for date extract and honey could provide a significant boost to farmers and processors, creating new opportunities for value addition and diversification. As consumer preferences continue to shift towards natural and functional ingredients, the integration of date extract and honey into confectionery products could become a key trend in the market.
Moreover, the study’s emphasis on compliance with SNI and FDA standards underscores the importance of regulatory adherence in the food industry. This ensures that the products not only meet consumer expectations but also adhere to stringent quality and safety standards.
Looking ahead, the research paves the way for further exploration into the optimal cooking conditions, packaging, and stability of these innovative confectionery products. As the industry continues to evolve, the insights gained from this study could shape the development of new functional foods that combine the best of tradition and innovation.
In the words of Sakdiyah, “The future of functional foods lies in our ability to harness the power of natural ingredients and integrate them into products that consumers love.” With the growing demand for healthier and more sustainable food options, the findings of this study could well be a game-changer for the agriculture and confectionery sectors alike.