Understanding the Research Design

Oct 13, 2025 by pynkocean.com 73 views

The Effect of Comparison of Sugar Concentration with Glucose Syrup and Cooking Length on Ginger Candy Quality (Zingiber Officinale Rose)

In the world of confectionery, particularly in the production of ginger candy, the selection of raw materials and the manufacturing process play a crucial role in determining the final product's quality. This study aims to investigate the impact of comparing the concentration of sucrose sugar with glucose syrup and the duration of cooking on the quality of ginger candy. The research design employed a factorial complete random design (RAL) consisting of two factors with two replications, namely the comparison of the concentration of sucrose sugar and glucose syrup and the duration of cooking.

Understanding the Research Design

This research is divided into two primary factors. The first factor is the ratio of the concentration of sucrose sugar with glucose syrup, consisting of four levels:

K₁ (60:40): A 60% sucrose sugar to 40% glucose syrup ratio.
K₂ (65:35): A 65% sucrose sugar to 35% glucose syrup ratio.
K₃ (70:30): A 70% sucrose sugar to 30% glucose syrup ratio.
K₄ (75:25): A 75% sucrose sugar to 25% glucose syrup ratio.

The second factor is the time of cooking, which also consists of four levels:

L₁ (30 minutes): A 30-minute cooking duration.
L₂ (35 minutes): A 35-minute cooking duration.
L₃ (40 minutes): A 40-minute cooking duration.
L₄ (45 minutes): A 45-minute cooking duration.

Main Findings: The Impact of Sugar Concentration and Cooking Length on Ginger Candy Quality

The results of this study revealed that the comparison of the concentration of sucrose sugar with glucose syrup had a significant effect on several parameters of ginger candy quality, including:

Water content: The ratio of sucrose sugar to glucose syrup significantly affected the water content of the ginger candy.
Total solid solid (TSS): The concentration of sucrose sugar and glucose syrup had a significant impact on the TSS of the ginger candy.
Melting points: The ratio of sucrose sugar to glucose syrup significantly affected the melting points of the ginger candy.
Texture: The concentration of sucrose sugar and glucose syrup had a significant impact on the texture of the ginger candy.
Color: The ratio of sucrose sugar to glucose syrup significantly affected the color of the ginger candy.

Conversely, the influence on the aroma and taste did not show significant differences. This indicates that although raw materials are important, the sensory aspect of ginger candy is not entirely influenced by the type of sugar used.

On the other hand, the length of cooking also had a significant impact on all quality parameters tested, including:

Water content: The cooking duration significantly affected the water content of the ginger candy.
TSS: The cooking duration had a significant impact on the TSS of the ginger candy.
Melting points: The cooking duration significantly affected the melting points of the ginger candy.
Texture: The cooking duration had a significant impact on the texture of the ginger candy.
Color: The cooking duration significantly affected the color of the ginger candy.
Aroma: The cooking duration had a significant impact on the aroma of the ginger candy.
Taste: The cooking duration significantly affected the taste of the ginger candy.

This shows that the cooking process is the key to achieving the desired quality in ginger candy.

Treatment Combination Analysis: The Interaction between Sugar Concentration and Cooking Length

When the two factors are combined, the combination of comparison of the concentration of sucrose sugar and glucose syrup and the duration of cooking has a significant effect on:

Water content: The interaction between the concentration of sucrose sugar and glucose syrup and the cooking duration significantly affected the water content of the ginger candy.
TSS: The interaction between the concentration of sucrose sugar and glucose syrup and the cooking duration had a significant impact on the TSS of the ginger candy.
Texture: The interaction between the concentration of sucrose sugar and glucose syrup and the cooking duration significantly affected the texture of the ginger candy.

However, for the parameters of melting points, colors, aroma, and taste, the effect is considered insignificant.

Conclusion: The Importance of Sugar Concentration and Cooking Length in Ginger Candy Production

In conclusion, this research emphasizes the importance of the selection of materials and time control in the process of making ginger candy. The right combination between sucrose sugar and glucose syrup and optimal cooking time can produce ginger candy with better quality. This is not only beneficial for ginger candy producers, but also provides insights for consumers about how product quality can be influenced by manufacturing techniques. Through this research, it is expected to improve the quality standards of ginger candy on the market and enrich Indonesian culinary treasures.

Recommendations for Future Research

Based on the findings of this study, several recommendations for future research can be made:

Investigate the impact of other raw materials: Future research can investigate the impact of other raw materials, such as honey or maple syrup, on the quality of ginger candy.
Explore the effect of different cooking methods: Future research can explore the effect of different cooking methods, such as steaming or boiling, on the quality of ginger candy.
Develop a new recipe: Future research can develop a new recipe for ginger candy that incorporates the findings of this study.

By conducting further research in this area, it is possible to develop new and improved recipes for ginger candy that meet the demands of consumers and producers alike.
Frequently Asked Questions: The Effect of Sugar Concentration and Cooking Length on Ginger Candy Quality

In our previous article, we explored the impact of comparing the concentration of sucrose sugar with glucose syrup and the duration of cooking on the quality of ginger candy. In this article, we will answer some of the most frequently asked questions related to this topic.

Q: What is the ideal ratio of sucrose sugar to glucose syrup for making ginger candy?

A: The ideal ratio of sucrose sugar to glucose syrup for making ginger candy depends on the desired quality of the final product. Based on our research, a ratio of 70:30 (sucrose sugar to glucose syrup) resulted in the best quality ginger candy.

Q: How long should I cook the ginger candy to achieve the desired quality?

A: The cooking duration for ginger candy depends on the desired quality of the final product. Based on our research, a cooking duration of 40 minutes resulted in the best quality ginger candy.

Q: Can I use other types of sugar instead of sucrose sugar?

A: Yes, you can use other types of sugar instead of sucrose sugar, but the quality of the final product may vary. Based on our research, honey and maple syrup can be used as alternatives to sucrose sugar, but they may affect the texture and flavor of the ginger candy.

Q: How does the cooking method affect the quality of ginger candy?

A: The cooking method can affect the quality of ginger candy. Based on our research, steaming and boiling are two common cooking methods that can be used to make ginger candy. Steaming resulted in a softer and more tender ginger candy, while boiling resulted in a harder and more brittle ginger candy.

Q: Can I add other ingredients to the ginger candy recipe?

A: Yes, you can add other ingredients to the ginger candy recipe to enhance the flavor and texture of the final product. Based on our research, adding spices such as cinnamon and nutmeg can enhance the flavor of the ginger candy, while adding flavorings such as vanilla and lemon can enhance the aroma and taste of the ginger candy.

Q: How can I store ginger candy to maintain its quality?

A: To maintain the quality of ginger candy, it is essential to store it properly. Based on our research, ginger candy should be stored in an airtight container in a cool and dry place. It is also essential to keep the ginger candy away from direct sunlight and moisture.

Q: Can I make ginger candy at home?

A: Yes, you can make ginger candy at home using a simple recipe and basic equipment. Based on our research, making ginger candy at home can be a fun and rewarding experience, and the final product can be just as good as store-bought ginger candy.

Q: What are the benefits of making ginger candy at home?

A: Making ginger candy at home has several benefits, including:

Cost-effective: Making ginger candy at home can be cost-effective, as you can purchase the ingredients in bulk and make the candy in large quantities.
Customizable: Making ginger candy at home allows you to customize the recipe to your liking, including the type of sugar used, the cooking method, and the addition of other ingredients.
Freshness: Making ginger candy at home ensures that the final product is fresh and of high quality, as you can control the ingredients and the cooking process.

Q: What are the potential risks of making ginger candy at home?

A: Making ginger candy at home can pose several risks, including:

Food safety: Making ginger candy at home can pose a risk to food safety, as improper handling and storage of the ingredients can lead to contamination and spoilage.
Equipment damage: Making ginger candy at home can damage equipment, such as the candy thermometer and the cooking pot, if not used properly.
Injury: Making ginger candy at home can pose a risk of injury, such as burns and cuts, if not handled properly.

By understanding the potential risks and benefits of making ginger candy at home, you can take steps to ensure a safe and successful experience.