3.

Product development
The development stage focused on the preparation of Ginger Pulp Jelly Candy. It
includes the sun drying of the Ginger pulp, dehydrating the Ginger pulp, crushing the
Ginger pulp into small pieces, straining to gather the powdered Ginger pulp, mixing and
dissolving gelatin, sugar, ginger pulp powder to the water, boiling of the mixture until
thick, molding, cooling the Ginger Pulp Jelly Candy, wrapping, sealing in a jar and
labeling.

Sourcing of Raw Materials and Ingredients

Ginger Pulp, unflavored gelatin, and granulated sugar were used for this study.
The Ginger Pulp were gathered from Gainza, Camarines Sur wherein there are large
production of “Salabat”.

Preparation of Other Ingredients

Sanitation and food safety were guaranteed through preliminary procedures. Each
of the ingredients is measured to ensure the consistency of the materials used in
experiments.

Packaging Material
The packaging materials needed for the product is that is available for purchase in
the Philippines.

The formulation for Processing Ginger Pulp Jelly

Various Kitchen tests were done to determine the formulation that is suited for
making the Ginger Pulp Jelly. In the kitchen test, 4 (four) trials were undergone to
identify the suitable materials and cooking process. The procedures used are:
Gathering of Raw Materials, Dehydrating the Ginger pulp, mixing of all Ingredients,
molding the Ginger Pulp Jelly, packaging and labeling. Table 2 shows the ratio of
ingredients in different kitchen tests.
Table 2. The Ratio of Ingredients in Different Kitchen Tests

Materials Kitchen Kitchen Kitchen Kitchen

Test 1 Test 2 Test 3 Test 4
Sugar 1/8 cup ¼ cup ¼ cup ¼ cup
Unflavored 3 tablespoons 6 tablespoons 25 grams 25 grams
Gelatin
Water ¼ cup ½ cup 1 cup 2 cups
Ginger Pulp ½ tablespoon 1 tablespoon 1 tablespoon 1½
tablespoons

The researchers intended to have the ingredient ratio for the kitchen tests
mentioned above before moving on to the creation of trials with variables. The variables
in this study that ought to be taken into account in several experiments were the
addition of ginger pulp and unflavored gelatin.
In order to assess the aroma, texture, palatability, and visual appeal of candy
prepared from ginger pulp, the researchers conducted a number of trials. The
development of Ginger Pulp Jelly is represented in Figure 3.

Gathering of Dehydrating of Mixing of

Raw Ginger Pulp Ingredients
Materials

Packaging Molding
and Labeling

Figure 3. The Process of Ginger Pulp Jelly Development

 TRIAL 1 TRIAL 2 TRIAL 3 TRIAL 4

Ingredients Ingredients Ingredients Ingredients

1/8 cup Sugar ¼ cup Sugar ¼ cup Sugar ¼ cup Sugar
3 tbsp. Unflavored 6 tbsp. Unflavored 25 grams 25 grams
Table
Gelatin 3. Trials in Preparing
Gelatin Ginger Pulp Jelly
Unflavored Gelatin Unflavored Gelatin
¼ cup Water ½ cup Water 1 cup Water 2 cups Water
½ tbsp. Ginger 1 tbsp. Ginger Pulp 1 tbsp. Ginger Pulp 1 ½ tbsp. Ginger
Pulp Powder Powder Powder Pulp Powder

Findings Findings Findings Findings

The texture was too Taste is good Taste and aroma Taste, aroma, and
watery and it was enough but the was moderately the texture of the
not gelatinized. texture did not acceptable. jelly was good
reach firmness. enough.

Modification
All ingredients is Modification Modification
not enough to mold The amount of The amount of
the gelatin. Sugar, gelatin, gelatin and water
water and ginger was added.
pulp powder was
added.

Procedure:
1. Prepare and measure all the needed Ingredients.
2. Put water in a carajay then add the gelatin, sugar, and ginger pulp powder.
3. Mix and dissolve the sugar and gelatin.
4. Set the fire on medium heat, stir until boiling.
5. When the mixture is thick, put in the silicone mold and let it set at room
temperature until firm.
6. Remove jelly from the mold, pack and label.