THE USE OF ROSELLA (Hibiscus sabdariffa) AS A JELLY

CANDY

INVENTION PROJECT REPORT

By:
Nadhifatul Fuadiyah
Class: XII Science A

SMA SUGAR GROUP

SITE PT GULA PUTIH MATARAM
LAMPUNG TENGAH
2014

VALIDATION SHEET OF INVENTION PROJECT REPORT

Title

: The Use Of Rosella (Hibiscus sabdariffa) As A Jelly Candy

Prepared by

: Nadhifatul Fuadiyah

This project report have checked and approved by Supervisor and Examiners on
16 September 2014.

Supervisor

Alfian Adi Surya

Examiner 1

Benny Prakasa Putera

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.

Lampung, 16 September 2014

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

1.2 Problem Formulation

1.3 Objective

1.4 Benefit

CHAPTER II LITERATURE REVIEW

2.1 Rosella

2.2 Candy

CHAPTER III METHODOLOGY

3.1 Time and Place

3.2 Tools and Materials

3.3 Procedure

CHAPTER IV SPECIFICATION AND PRODUCT ANALYSIS

4.1 Specification of Product

10

4.2 Picture of Product

10

4.3 Budget Details

10

4.4 Analysis of Product

11

CHAPTER V CONCLUSION AND SUGGESTION

5.1 Conclusion

13

5.2 Suggestion

13

BIBLIOGRAPHY

14

ATTACHMENT

15

LIST OF TABLE
Page
Table 1. Budget Details

10

Table 2. First Experiment Result

15

Table 3. First Result in Second Experiment

15

Table 4. Second Result in Second Experiment

16

Table 5. Third Result in Second Experiment

16

LIST OF PICTURE
Page
Picture 1. Rosella (Hibiscus sabdariffa) Flower

Picture 2. Tools

Picture 3. Materials

Picture 4. Separating Process

Picture 5. Boiling Process

Picture 6. Filtering Process

Picture 7. Smoothing Rosella Calyx

Picture 8. Boiling Process

Picture 9. Adding Sugar

Picture 10.Adding Jelly Plain Powder

Picture 11.Condentation Process

Picture 12.Cutting Process

Picture 13.Drying Process

Picture 14. Serving

Picture 15. Experiment Result

10

LIST OF GRAPH
Page
Graph 1. Percentage Of First Answer

Graph 2. Percentage Of Second Answer

Graph 3. Percentage Of Third answer

11

Graph 4. Percentage Of Fourth Answer

12

ABSTRACT

The Use Of Rosella (Hibiscus sabdariffa) As A Jelly Candy

By: Nadhifatul Fuadiyah

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.

Keywords: Jelly candy, rosella flower

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?

Graph 2. Percentage Of Second Answer

Responden
0%

Yes
No
100%

Based on that background and result observation, the writers use rosella
(Hibiscus sabdariffa) as jelly candy.

1.2 Problem Formulation

1.2.1 How to make jelly candy with the mixture material is rosella calyx
(Hibiscus sabdariffa)?
1.3 Objective
1.3.1 Make jelly candy with the mixture material is rosella calyx (Hibiscus
sabdariffa)

1.4 Benefit
1.4.1 Increase the use value of rosella, be sides as drink.

10

CHAPTER II LITERATURE REVIEW

2.1 Rosella
Rosella is an annual plant that can grow in tropical climate. Rosella already
widespread in the world with 100 varieties. The most famous variety are
sabdariffa variety and altissima webster. Rosella can grow until 3 meters. Rosella
has red stem, round, and upright. Rosella flower grow in a leaf armpit (Maryani,
Herti dan Kristiana Lusi, 2005: 9).

Picture 1. Rosella (Hibiscus sabdariffa) Flower

Source: Personal Document

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

CHAPTER III METHODOLOGY

3.1 Time and Place
3.1.1 Time

: September 2013 May 2014.

3.1.2 Place

: GPM, Housing I E 010.

3.2 Tools and Materials

3.2.1

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

2. Preparing the materials.

Picture 3. Materials
Source: Personal Document

3. Separating between rosella calyx and the seed with knife.

Picture 4. Separating Process

Source: Personal Document

4. Boiling the rosella calyx until the water is red color.

Picture 5. Boiling Process

Source: Personal Document

14

5. Turning off the stove and lifting the water stew then filtering it.

Picture 6. Filtering Process

Source: Personal Document

6. Smoothing the rosella calyx with blender.

Picture 7. Smoothing Rosella Calyx

Source: Personal Document

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

Picture 8. Boiling Process

Source: Personal Document

15

8. Adding 300 grams of sugar into rosella stew water then stirring until
soluble.

Picture 9. Adding Sugar

Source: Personal Document

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.

Picture 10.Adding Jelly Plain Powder

Source: Personal Document

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.

Picture 11.Condentation Process

Source: Personal Document

16

12. Cutting the batter of jelly candy that already solid with square form.

Picture 12.Cutting Process

Source: Personal Document

13. Puting the jelly candy with a space then drying under sunshine.

Picture 13.Drying Process

Source: Personal Document

14. Serving the jelly candy.

Picture 14. Serving

Source: Personal Document

17

CHAPTER IV SPECIFICATION AND PRODUCT ANALYSIS

4.1 Specification of Product

This product is jelly candy from rosella. The scientific name of rosella is
Hibiscus sabdariffa. This product has taste sour and sweet. The color is red that
produce from stew water rosella calyx and smooting rosella calyx. This product
has weight for 1,8 grams. To making this product is very simple.
4.2 Picture of Product

Picture 15. Experiment Result

Source: Personal Document

4.3 Budget Details

This is the budget details during making jelly candy:
No

Kind of goods

Amount

Price

Jelly plain powder

15 gr

Rp 7.500,-

Rosella calyx

200 gr

Rp. 5.000,-

Sugar

300 gr

Rp. 3.300,-

Total

Rp.15.800,-

18

4.4 Analysis of Product

In this experiment, the writer has done with her experiment for twice to
producing a jelly candy that suitable to consume it, by adding rosella calyx as the
mixture material. For the first experiment, the writer make a candy with chewy
texture as usually jelly, but because of difficult to make a chewy texture without
gelatine, so the writer cancel it. For second experiment, the writer makes jelly
candy by adding jelly plain powder, and mixes the juice of rosella calyx into batter
of jelly candy. Therefore, the writer make jelly candy because of has simple
process and easy to get the materials.
The writer also taste-drive her jelly candy to 38 responden by giving some
quetion about her jelly candy:
1. Does it make jelly candy can increase the use value of rosella (Hibiscus
sabdariffa) beside as drink?

Graph 3. Percentage Of Third Answer

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

Graph 4. Percentage Of Fourth Answer

Responden
2%

17%

21%

60%

Sweet
Sour
Too Sweet
Little Sweet

Based on that answer from 38 resonden, there are 37 responden or 97%

judge if this product can increase the use value of rosella (Hibiscus sabdariffa)
beside as drink. For 29 responden or 60% judge if the taste of jelly candy is
sweet, 10 responden or 21% judge if teh taset of jelly candy is sour, 1 responden
or 2% judge if the taste of jelly candy is too sweet, and for 8 reponden or 17%
judge if the taste of jelly candy is little sweet.
The writer can conclude if her product, jelly candy and increase the use value
of rosella (Hibiscus sabdariffa) beside as a drink by boiling adn smoothing the
rosella calyx to get the juice of rosella calyx. Also adding jelly plain powder as an
ingredient of jelly candy and pickling the jelly candy by adding sugar, which can
protect jelly candy from microorganism which can grow in the jelly candy during
drying process under sunshine. Then, drying the jelly candy under sunshine.
In making this product, that we know if rosella has many benefits because
contain of nutrient content. According with Kurniasih, 2013:98, scientist Chung
san Medical University in Taiwan said if consume rosella is one of alternative that
can decrease a coronary heart risk. Not only that, rosella has superiority for
decrease cholesterol and lipid in our body. Also based on medical observation
consume rosella in organizingly is equal with modern medicinal treatment for the
example is hypertension therapy. Rosella also can protect our body from
degenerative disease (because of aging process) like coronary heart, cancer,
diabetes melllitus, and cataract.

20

CHAPTER V CONCLUSION AND SUGGESTION

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.

http://candypromotion.wordpress.com/2012/08/26/resep-bikin-permenagar-agar/. download on 21 September 2014 (11.25)

22

ATTACHMENT
Table 2. First Experiment Result
Procedure
-

Result

Boiling rosella calyx into 183 ml of

water.
Filtering the water stew of rosella
calyx.
Adding 15 grams of sugar.
Adding 21 grams of Nutrijell plain
powder.
Stirring until soluble.
Cooling process to make the batter
become little solid.
Cutting the batter with square form.
Drying under sunshine for 3 hours.

Color: red but transparently

Texture: similar like jelly but still soft.
Taste: Sweet, no rosella aroma, not sour.
Result: 77,05 grams.

Table 3. First Result in Second Experiment

Procedure
-

Result

Boiling rosella calyx into 183 ml of

water.
Filtering the water stew of rosella
calyx.
Smoothing the rosella calyx with
blender.
Mix the juice of rosella calyx.
Adding 15 grams of sugar.
Adding 21 grams of jelly plain
powder.
Stirring until soluble.
Cooling process to make the batter
become little solid.
Cutting the batter with square form.
Dying under sunshine for 3 hours

23

Color: red.
Texture: little solid, easy to chew, not soft.
Taste: Sour and little sweet.
Result: 180,55 grams.

Table 4. Second Result in Second Experiment

Procedure
-

Result

Boiling rosella calyx into 183 ml of

water.
Filtering the water stew of rosella
calyx.
Smoothing the rosella calyx with
blender.
Mix the juice of rosella calyx.
Adding 15 grams of sugar.
Adding 21 grams of jelly plain
powder.
Stirring until soluble.
Cooling process to make the batter
become little solid.
Drying under sunshine for 3 hours.
Cutting the batter with square form.

Color: Red.
Texture: Little solid, easy to chew, not soft
but the candy still wet.
Taste: sour and little sweet.
Result: 190,05 grams.

Table 5. Third Result in Second Experiment

Procedure
-

Result

Boiling the rosella calyx into 200 ml

water.
Filtering the water stew of rosella
calyx.
Smoothing the rosella calyx with
blender.
Mix the juice of rosella calyx.
Adding 300 grams of sugar.
Adding 15 grams of jelly plain
powder.
Stirring until soluble.
Cooling process to make the batter
become little solid.
Cutting the batter with square form.
Drying under sunshine for 3 hours.

24

Color: red.
Texture: Little solid, easy to chew, not soft,
little chewy.
Taste: sweet and sour.
result: 190,05 grams.