Pengaruh Perbandingan Ekstrak Albedo Semangka dengan Ekstrak Kulit Buah Naga dan Konsentrasi Sorbitol terhadap Mutu Permen Jelly

Abstract

This research was aimed to determine the characteristics of jelly candy made from watermelon albedo and pitaya peel and to utilize raw materials that still had nutrition content which is usually discarded as waste and to reduce the use of sucrose by sorbitol. This research used a factorial Completely Randomized Design with 2 factors, first namely the ratio of watermelon albedo extract with pitaya peel extract (A): A1 = 100:0, A2 = 75:25, A3 = 50:50, A4 = 25:75, and A5 = 0:100. 25:75, and A5 = 0:100. The second factor is sorbitol concentration (S): S1 = 0%, S2 = 8%, S3 = 16% and S4 = 24%. The results showed that the ratio of watermelon albedo extract with pitaya peel extract had a highly significant effect (P<0,01) on the parameters of water content, ash content, total soluble solids, colour index (°Hue), reducing sugar, and hedonic organoleptic score of colour and texture. Sorbitol concentration had a highly significant ieffect (P<0,01) on the parameters of ash content, colour index (°Hue), sugar reducing, total acid, and hedonic organoleptic score of colour, taste, texture, and general acceptability, and had significant effect (P<0,05) on water content and total soluble solids. Jelly candy with the best quality characteristics was A4S4, namely the ratio of watermelon albedo extract with pitaya peel extract of 25:75 and sorbitol concentration of 24%.