Indonesian Journal of Agricultural Research Vol. 01, No. 02, 2018 | 162 – 171 InJAR Indonesian Journal of Agricultural Research *Corresponding author at: Department of Food Science and Technology, Universitas Sumatera Utara, Jl. Prof A Sofyan 3, Medan, Indonesia E-mail address: [hotnida.sinaga@uq.net.au] Copyright © 2018 Published by Talenta Publisher, p-ISSN: 2622-7681 | e-ISSN: 2615-5842 Journal Homepage: https://talenta.usu.ac.id/InJAR Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy Carly Frengky Purba, Hotnida Sinaga, and Mimi Nurminah Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia Abstract. The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. Keywords: Arabic gum, moringa leaves, jelly candy, pineapple Received 12 July 2018 | Revised 04 August 2018 | Accepted 15 August 2018 1. Introduction Moringa is a plant that originally grows in India, but now it is widely found in tropical climates. Kelor grows in the lowlands and highlands up to ± 1000 meters above sea level. Moringa is widely planted as a frontier or fence in the yard or fields. Moringa leaves can be harvested after the plant grows to 1,5 to 2 meters which usually takes 3 months to 6 months [1]. The potentials contained in the leaf of moringa are high protein content, beta-carotene, vitamin C, minerals, especially iron and calcium, some literature described kelor has 3 times protein content of an egg, 25 times iron content of spinach, 12 times calcium content of carrot and 2 times protein content of milk. Moringa plants contain chemicals, such as essential oils, emulsion, alkaloids and vitamin A [2].