PENGARUH PERBEDAAN KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK JELLY DRINK PEPAYA
Abstract: Characteristics of
jelly drink are have soft gel so that when consumed using a straw, gel will
break easily, but the gel form is still felt in the mouth. Those
characteristics can be achieved by adding gelling agent, which is carrageenan.
The concentration of carrageenan will affects on the stability and gel characteristics
of jelly drink. This research is aimed to determine the effect of difference
carrageenan concentration on the physicochemical and sensory properties of
papaya jelly drink and determine the right carrageenan concentration that
obtain the most preferred papaya jelly drink by panelists. This research used
Randomized Block Design with one factor, which was concentration of carrageenan
(P), which consisted of six levels, 0.1% (P1); 0.125% (P2); 0.15% (P3); 0.175%
(P4); 0.2% (P5); 0.225% (P6) with four replications. Analysis for
physicochemical properties were syneresis, easiness to sucked, and pH and
sensory properties were preference of easiness consumed using straw, mouthfeel,
and taste. The result of papaya jelly drink’s analysis showed that higher carrageenan
concentration caused declined on syneresis, while on easiness to sucked and pH
parameter are increased. Best concentration of carrageenan determined by the
result of organoleptic using spiderweb method is adding jelly drink with 0,150%
of carrageenan which had results during storage for 1,4, and 7 days
respectively on syneresis (14,96%; 9,56%; 5,62%), easiness to sucked (12,44;
11,04; 10,17), pH (4,65; 4,56; 4,51) with average of organoleptic on easiness
consumed using straw 5,02; mouthfeel 4,96; and taste 4,68 with score of 1-7.
Kata kunci: jelly drink pepaya, karagenan
Penulis: Jovica Vania,
Adrianus Rulianto Utomo, Chatarina Yayuk Trisnawati
Kode Jurnal: jppertaniandd170748
