Jelly candy is a type of soft candy favored by consumers, but it generally has a sub-optimal nutritional content. A combination of carrots and yogurt, which are rich in vitamins, minerals, and other active compounds, can be beneficial in improving the nutritional value of jelly candy while also enhancing its quality and the potential of local food resources. This study aims to evaluate the organoleptic acceptability and analyze the moisture content, protein content, and Total Plate Count (TPC) of the best product. The research was an experimental study using a Completely Randomized Design (CRD). The first stage involved testing for moisture content, protein, and TPC, the second stage was the jelly candy production, and the final stage was the organoleptic evaluation using a descriptive scoring test and a hedonic test for color, aroma, texture, taste, and overall preference. The evaluation was conducted by 43 trained panelists selected through a triangle test. The results of the organoleptic test showed that the carrot jelly candy with the yogurt combination most preferred by the panelists was treatment F5 (60:40 ratio). This product's quality characteristics included a normal orange color, a very faint carrot aroma with a developing yogurt scent, a very chewy texture, and a balanced sweet taste. The product had moisture content of 19.61%, protein content of 0.78%, and TPC of 3.67 x 10³, which is in accordance with SNI 3574-2-2008. Significant differences were found in the organoleptic characteristics of product quality and in the hedonic test for the parameters of taste, color, aroma, and texture.

Carrot, Yogurt, Organoleptic, Moisture Content, Protein Content, Total Plate Count