PERBEDAAN KONSENTRASI KARAGENAN TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK ROSELA-SIRSAK
Abstract: The experimental
design is Randomized Block Design with one factor which is carrageenan
concentration and seven factor levels which are 0.20%; 0.25%; 0.30%; 0.35%;
0.40%; 0.45%; and 0.50% (m/v) with four replications. The parameters tested are
physicochemical test (flow rate, viscosity, pH, and syneresis days 1, 7, and 14
storage) and organoleptic test (color, suction power, and taste). The data is
statically analyzed using ANOVA (Analysis of Variance) test at α = 5% and
continued by DMRT (Duncan’s Multiple Range Test) at α = 5%. The increase of
carrageenan concentration is expected significantly affect the physicochemical
and organoleptic properties of rosella-soursop jelly drink. The results from
this research showed that increasing the concentration of carrageenan
significantly affect the value of flow rate, viscosity, pH, and syneresis days
1, 7, and 14 storage of rosella-soursop jelly drink. The higher the
concentration of carrageenan increases the value of viscosity, pH, syneresis
days 1, 7, and 14 storage but decreases the value of flow rate. Increasing the
concentration of carrageenan significantly affect the value of preferences for
color, suction power, and taste of rosella-soursop jelly drink. The best
treatment of rosella-soursop jelly drink is addition 0.30% carrageenan
concentration and fiber content for rosella-soursop jelly drink with addition
of 0.40% carrageenan concentration is 0.66% (wb).
Penulis: Yohana Fransisca
Gani, Thomas Indarto Putut Suseno, Sutarjo Surjoseputro
Kode Jurnal: jppertaniandd140889
