Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Naga dengan Penambahan Gelatin dan Sari Jeruk Nipis

Abstract

Jelly candy is a practical and nutritious food. The addition of gelatin and lime juice to jelly candies serves to increase their nutritional content. This research was carried out to see the physicochemical and sensory characteristics of jelly candy. This study used a factorial Complete Random Design (RAL) method with two factors, namely the amount of gelatin added (10%, 20%, 30% and 40%) and lime juice (5%, 10%, 15% and 20%). The parameters analyzed were moisture content, ash content, pH, total dissolved solids, total acid, vitamin C content, reduced sugar, organoleptic test (color, taste, aroma, texture and general acceptance) and best treatment test through the DeGarmo Method. The best quality jelly candy will be tested in the form of anthocyanins. The results of this study showed that the addition of gelatin had a highly significant effect (P<0.01) on pH value, total acid, moisture content, ash content, vitamin C content, reduced sugar, color organoleptic and texture organoleptic. Gelatin had a significant influence (P<0.05) on the total value of dissolved solids and general acceptance organoleptic. Gelatin had an insignificant effect (P>0.05) on the organoleptic value of flavor, general acceptance organoleptic and aroma. Meanwhile, lime juice has a highly different effect (P<0.01) on value, pH, total acid, ash content, vitamin C content, reduced sugar, and organoleptic color. Lime juice had a significant effect (P<0.05) on the total value of dissolved solids. Lime juice had an insignificant effect (P>0.05) on moisture content, flavor organoleptic, aroma organoleptic, texture organoleptic and general acceptance organoleptic. The interaction of the addition of gelatin and lime juice had a highly significant effect (P<0.01) on pH value, total acid, ash content, vitamin C content, reduced sugar and color organoleptic. had no effect (P>0.05) on the total value of dissolved solids, moisture content, taste organoleptic, aroma organo leptic, texture organoleptic and general acceptance organoleptic. The formulation with the best quality was 40% and lime juice with the best quality was 20%.