Pengaruh Perbandingan Karagenan dengan CMC dan Penambahan Ekstrak Kayu Secang Terhadap Mutu Karakteristik Minuman Jelly Daun Belimbing Wuluh

Abstract

This research was conducted to determine the effect ratio of carrageenan with CMC (Carboxymethyl cellulose) and the addition of sappan wood extract on the quality characteristics of star fruit leaf jelly drink. This research was conducted at the Laboratory of Food Technology and Engineering and Laboratory of Chemical Analysis of Food and Biochemistry, Faculty of Agriculture, University of North Sumatra, Medan. This research used a completely randomized design with two factors, i.e ratio of carrageenan with CMC (H): (1:0; 1:1; 1:2; 2:1; 0:1) and sappan wood extract (S): (3% ; 6% ; 9%.). The research parameters analyzed were total dissolved solids, total acid, degree of acidity (pH), antioxidant activity (IC50), viscosity test, syneresis, hedonic values of color, taste, aroma, texture, general appearance, and sensory suction power. The results showed that the ratio of carrageenan with CMC had a highly significant effect on total dissolved solids, total acid, pH value, viscosity test, syneresis, hedonic values of color, texture, general appearance, and sensory suction power and had a non significant effect on antioxidant activity (IC50), hedonic values of aroma and taste. The percentage of sappan wood extract had a highly significant effect on total dissolved solids, total acid, pH value, antioxidant activity, viscosity test, syneresis, hedonic values of color, aroma, taste, texture, general appearance and sensory suction power. The interaction between the two factors had a highly significant effect on hedonic values of texture, and had a significant different effect on pH value, syneresis, hedonic values of color, aroma, general appearance, and sensory suction, and had a non significant effect on total dissolved solids, total acid, antioxidant activity (IC50), viscosity test and hedonic values of taste. The star fruit leaf jelly drink with the best quality characteristics was the addition of ratio carrageenan with CMC of (1:2) and 3% sappan wood extract as seen from the pH value, syneresis, antioxidant activity (IC50), hedonic values of general appearance and sensory suction power.