Technology of Snack
Foods and Candy
Overview and Introduction
by
Mochamad Nurcholis, STP.MP
COURSE CONTRACT
Silent your cell phone
Manage your tasks & assignment
Actively participate
Read, Read more and more
Think creatively
Grading for Technology of Snack
Foods & Candy (2010)
Quizzes
Assignments
15%
15%
Including : individual & group assignment, presentation
Middle Test
Final Test
TOTAL 100%
30%
40%
Grading for Technology of Snack
Foods & Candy (2011)
Middle Test
Assignment
Individual
Group
Total
Quizzes
TOTAL
40%
20%
30%
50%
10%
100%
Final Score Grade
< 45
E
> 45 - 50
D
> 50 - 55
D+
> 55 - 60
C
> 60 - 69
C+
> 69 - 75
B
> 75 - 80
B+
> 80 - 100
A
The instructor reserves the right to lower the total point
average or cutoff at which an D, D+, C, C+, B, B+ or A is
given depending on class performance and participation.
Cont’d
No points will be given for attendance or excused
or unexcused absences.
Students with excused absences may make up work
or missed exams.
Students should attend the class minimum 80%
of the total class (16 courses).
Cont’d
The exams will be handed in using a standardized
format.
Format : Introduction / background, objectives, literature
review, methodology, results and discussion and
conclusions.
The exam must be submitted on time to the instructor
directly (turned in on CD using Microsoft office word) or
through email to cholis_federer@yahoo.co.id.
Late exam will be penalized 10% per exam that they are
late.
Plagiarism and Cheating
Students are expected be academically honest.
The plagiarism should be avoided by students.
Plagiarism and other forms of cheating are absolutely
unacceptable.
The minimum penalty for either of these academic
offenses is an “E” in the course.
Students should never include web items in a report
without referencing and should always put the information
in their own words.
Text for consultation :
Course Materials : various journal, world
wide web and text assignments.
Overview
1st
2nd
3rd
4th
5th
6th
7th
: Introduction
: Sweeteners
: Other Ingredients
: Chocolate
: Candy Cooking
: Type of Candy
: Type of Candy
Introduction
Definition and Scope of Confectionery
Industry
History and Development of Confectionery
Industry
Type of Candy
Food Safety of Candy
Future Chances of Candy
Sweeteners
Type of Sweeteners in Candy Making
(Natural and Artificial Sweeteners)
Function of Sweeteners as Raw Material in
Candy Making
Sweeteners Specification, Relative Sweetness
and Crystal Size
Other ingredients
Flavouring, certified color, edible fat,
protein, gelatin, antioxidant, acidulant,
doctoring agent, surface active agent, lechitin,
starch, gelatinizing agent, gum, glaze, pectin,
waxes and coconut
Function and Specification
Chocolate
Ingredients and Type of Chocolate
Chocolate Processing
Quality and Damage of Chocolate Product
Chocolate Veneering Technology
Candy cooking
Introduction
Principle of Candy Processing
Stages of Sugar Temperature
Principle of Crystallization
Unusual Form of Candy
Type of candy
Crystallin & non-crystallin Candy
Soft & Hard Candy
Sugar & chocolate confectionery
Definition, Raw Material, Process and Quality
Candy marketting
Research and Development
Definition & Scope Of Confectionery
Industry
Definition :
• Confectionery is the set of food items that are rich
in sugar, any one or type of which is called a
confection.
• Modern usage may include substances rich in
artificial sweeteners as well.
Generally, confections are low in nutritional value
but rich in calories.
Cont. Definition & Scope
Scope of Confectionery Industry :
Include :
 Sweets
 Lollipops
 candy bars
 Chocolate
 cotton candy
 and other sweet items of snack food.
Some of the categories and types of
confectionery include :










Fudge
Hard sweet
Toffee
Chocolate
Jelly
Marshmallow
Marzipan
Nougat
Caramel
Fondant.
Cont’d
The term does not generally apply to :
Cakes
Biscuits
puddings
which require cutlery to consume, although
exceptions such as petit fours or meringues
exist.
Regional Name of Candy
• U.S.A.  candy
• U.K.  sweets is also used for the extensive variety of
candies that comprise confectionery.
• Britain, Ireland and some Commonwealth countries 
sweets or sweeties
• In some parts of England : spogs, spice, joy joy and goodies
• In North-West England, especially Lancashire : toffees is
often used as a generic term for all confectionery.
• Northeast England and the Scottish Borders : derivative of
chuddy, a localised term for chewing gum.
• In Australia and New Zealand  "lollies".
Sejarah Pembuatan Permen
Permen karet
 Penduduk Yukatan (Indian di Meksiko) :
“cikili” dari getah pohon sapodila
 Orang Yunani : “Matische” dari getah pohon
damar
 Suku Maya mengunyah getah pohon sapodilia
 Suku Indian Amerika Utara : getah pohon
cemara dan lilin lebah
1848 : John Curtis  permen karet “State of
Maine Pure Spruce Gum”
1869 : William Finley  paten permen karet
1870 : Thomas Adams  paten mesin karet
1899 : Franklin Canning  karet fungsional untuk
gigi
1914 : William Wrigley  Wrigley Doublemint
1928 : Walter Diemer  permen karet tiup
Sejarah Permen
Di Inggris  abad ke 15
Di Amerika  abad 17 Permen dari pohon maple
Jenis Permen : Liquorice, marshmallow, marzipan
(Belanda), praline, sugar plums
1778 : Belanda mengekspor 5 ton permen jahe
dari Batavia ke Eropa
Di Temanggung, Jawa Tengah  permen jahe
“Gember Bonbons”.
Pasuruan, Jawa Timur  permen jahe “SINA”
Sejarah Permen di Jepang
1549 : Konpeito (bahasa portugis)
Bahan baku : gula  mahal (pada saat itu)
Konpeito sebagai suvenir/hadiah bagi kaisar
Jepang
Abad 16 : Industri pembuatan konpeito
Wagashi  permen tradisional jepang,
biasanya disajikan dng the
Amzaiku : seni permen Jepang
1868 : Albert Bickmore & Joseph Stockdale
dalam Buku “Travels in the East Indian
Archipelago” : Indonesia memiliki potensi
pohon asem yang melimpah  Permen
Gula asem
1875 : coklat susu di Swiss
1904 : William Morrison & John Wharton
 Gulali
Abad 19 : hard candy
Sejarah Permen
Permen berasal dari bahasa Arab (gand i) 
konfeksi gula
Madu : bahan baku permen
Cina, India, Timur Tengah, Mesir, Yunani,
Romawi menggunakan madu untuk
melapisi buah, bunga, biji2an.
karet
fudge
fondant
marsmallow
Hard
candy
toffe
Permen
jelly
nougat
Candy Classification
Based on Major Raw Material :
 Sugar Confectionery
 Chocolate Confectionery
Based on Texture :
Crystalline (Cream taste, Ex : Fondant, fudge)
Non-Crystalline (Amorphous, Ex : Hard candy,
Chewy, Soft candy)
There are many kind of candy (more than 10
types). Based on the raw material, candy is
divided into three categories :
1. Hard Candy
2. Soft Candy
3. The third group (main ingredients is non
sugar)
Consist almost
entirely of sugars,
with addition of
small amounts of
flavoring and color
Ex : pepper mint
sticks, fruit
drops, clear mint,
rock candy
Consist of sugar
to which no more
than 5 percent
of other
ingredients have
been added
Ex :
marshmallow,
nougat
Contains large
properties of
ingredients other
than sugars
Ex : fudge, caramels,
chocolates, etc
ASSIGNMENT
Membuat artikel atau makalah tentang sejarah dan
perkembangan pembuatan permen di negara sbb :
 Australia
 Afrika Selatan
 Belgia
 China
 Indonesia
 Italia
 India
 Irlandia
 Jerman
 Jepang
 Kanada
 Meksiko
 New Zealand
 Swiss
 UK
 USA
ASSIGNMENT
Mengelompokkan jenis permen yang beredar di
pasar atau supermarket berdasarkan komposisi
bahan bakunya (Hard, Soft, other group).
Cantumkan pula komposisinya.
Prospek
permen.
ke
depan
untuk
masing-masing
ASSIGNMENT
Soft Candy : Sayidatul dkk
Hard Candy : Dessy dkk
Permen karet : Irene dkk
Permen jelly : Adnan dkk
Marsmallow : Hendra dkk
Cotton candy : Bayu dkk
Pastilles : Adila dkk
Fondant : Deni dkk
Tofee : Limbang dkk
Fudge : Hannat dkk
Nougat : Ernanda dkk
Format Makalah :
Kertas A4
Huruf Arial 11 pt
Spasi 1,5
Margin 3 cm, kecuali kiri 4
cm
Presentasi minggu ke - 6 dan
ke – 7
Isi : Bahan baku, Proses,
Prospek ke depan
Soft copy dikumpulkan
Food Safety
 Obesity
 Diabetes Melitus Type 2
 Tooth Decay
BMI
< 18.5
18.5–24.9
25.0–29.9
30.0–34.9
35.0–39.9
≥ 40.0
Classification
underweight
normal weight
overweight
class I obesity
class II obesity
class III obesity
BMI = kilograms / meters2
Food Safety
Aman…asal….
Jumlah yang dikonsumsi per hari tidak berlebihan
Perhatikan komposisinya !
Imbangi dengan pola hidup sehat (ex : pola diet,
olahraga teratur)
Keseimbangan antara aktivitas harian dengan
makanan yang dikonsumsi
Health Consequences of Fat Mass Increasing
Medical Field
Condition
Cardiology
• Ischemic heart disease: angina and myocardial infarction
• Congestive heart failure
• High blood pressure
• Abnormal cholesterol levels
• Deep vein thrombosis and pulmonary embolism
Dermatology
• Stretch marks
• Acanthosis nigricans
• Lymphedema
• Cellulitis
• Hirsutism
• Intertrigo
Endrocrinology &
Reproductive
Medicine
• Diabetes mellitus
• Polycystic ovarian syndrome
• Menstrual disorders
• Infertility
• Complications during pregnancy
• Birth defects
• Intrauterine fetal death
Health Consequences of Fat Mass Increasing
Medical Field
Condition
Gastrointestinal
• Gastroesophageal reflux disease
• Fatty liver disease
• Cholelithiasis
Neurology
• Stroke
• Meralgia paresthetica
• Migraines
• Carpal tunnel syndrome
• Dementia
• Idiopathic intracranial hypertension
• Multiple sclerosis
Oncology
• Breast, ovarian
• Esophageal, colorectal
• Liver, pancreatic
• Gallbladder, stomach
• Endometrial, cervical
• Prostate, kidney
• Non-Hodgkin's lymphoma, multiple myeloma
Health Consequences of Fat Mass Increasing
Medical Field
Condition
Respirology
• Obstructive sleep apnea
• Obesity hypoventilation syndrome
• Asthma
• Increased complications during general anaesthesia
Rheumatology &
Orthopedics
• Gout
• Poor mobility
• Osteoarthritis
• Low back pain
Urology &
Nephrology
• Erectile dysfunction
• Urinary incontinence
• Chronic renal failure
• Hypogonadism
Psychiatry
• Depression in women
• Social stigmatization
Future Chances of Candy
Ingredient
Substitution
Texture
stabilization
Shelflife
Improvement
Reduction of ionic
equipment effect
Develop a new and
better quality
candy :
more nutritious
 higher sales +
profit
Low calorie
Low
carbohydrate
Sugar free
Guilt free
THANK YOU
cholis_federer@yahoo.co.id