Jelly candy is one type of soft candy that is demand by all age groups, especially children. This study was aimed to determine the optimal combination of gelatin and citric acid concentration in producing jelly candy from Tangerine citrus (Citrus reticulata var. Siam Banjar) based on the organoleptic properties. The study used a factorial completely randomized design, using gelatin and citric acid concentration as a factor, each consisted of 3 levels treatments, those are: 6% w/v, 8% w/v, 10% w/v for gelatin concentration and 0.2% w/v, 0.4% w/v, 0.6% w/v for citric acid concentration and each combination treatment was repeated 3 times. Organoleptic tests on color, aroma, texture, taste, and overall acceptance from citrus jelly candy. The data were analyzed statistically with Kruskal Wallis and continued with the Mann Whitney test at a 5% level if there was a real difference. The result showed no significant difference in color and aroma of jelly candy, but it significantly affected the texture, taste, and overall acceptance. The citrus jelly candy using 10% of gelatin affected the texture and determined the panelist preference. For overall acceptance, panelists prefer jelly candy with a combination of 10% gelatin and 0.6% citric acid concentration.

Processing of durian flesh was an alternative solution to solve the decrease in selling price of durian during the harvest time, to increase the shelf life of durian and to increase added value of durian. Durian fudge is a type of candy made from durian. In order to fit with the consumer preference in terms of colour, aroma, taste and texture, research of durian fudge processing with various formulation was conducted. The purpose of this study was to find a formulation that according to the consumer preference. In this study, 9 formulations of durian fudge were made, then each formulation was assessed by 27 untrained panellist. To determine consumer acceptance, test performed using a preference scale (1-5). The data from the test results were analysed statistically with Kruskal Wallis and continued with Mann Whitney test at the 5% level. The results of study showed that the production yield from these 9 formulations was ranged from 487-603 grams. The results of consumer preferences assessments in terms of colour, aroma, taste and texture of durian fudge showed that all formulation of durian fudge were quite liked by the panellists. The treatment of sugar combination and durian significantly affect consumer preference on the parameters of colour, aroma, taste and texture. Based on the average value of all quality parameters, formulation of fudge durian that most liked by consumer was A2B3 (Sugar combination (S: G) 396:4 g.