Pengaruh Perbandingan Sari Bengkuang (Pachyrhizuz erosus) dengan Sari Jeruk Kalamansi (Citrofortunella microcarpa) dan Konsentrasi Tepung Konyaku terhadap Mutu Minuman Jeli

Abstract

Jelly drinks are practical drinks that are also rich in nutrients. The addition of jicama juice, calamansi orange juice, and konyaku flour was aimsed to increase its nutritional value. This study was aimsed to assess the effect of a mixture of jicama juice with calamansi orange juice and konyaku flour concentration on chemical properties, organoleptic quality, and optimal composition in making jelly drinks. The method used was a factorial Completely Randomized Design (CRD) with two factors: the ratio of jicama juice and kalamansi orange juice (95:5, 90:10, and 85:15) and the concentration of konyaku flour (3%, 3.5%, 4%, and 4.5%). The results of this study indicated that the ratio of jicama juice with calamansi orange juice had a highly significant effect on pH, total dissolved solids, total sugar, vitamin C content, viscosity, crude fiber content, syneresis, color hedonic score, aroma hedonic score, taste hedonic score, texture hedonic score and general acceptance and shows no significant effect on suction power. While the effect of konyaku flour concentration showed a highly significant effect on total dissolved solids, crude fiber content, viscosity, syneresis, taste hedonic score, texture hedonic score, suction power score, and general acceptance and shows no significant effect on pH value, vitamin C content, total sugar, color score, aroma, and taste. The interaction of the ratio of yam bean juice with calamansi orange juice and the concentration of konyaku flour showed a highly significant effect on viscosity, syneresis, hedonic texture score values and a significant effect on total dissolved solids and no significant difference in vitamin C content, pH, crude fiber, total sugar, color score, aroma score, taste score, suction power and general acceptance. The jelly drink with the best quality characteristics was D2Z3, namely the ratio of yam bean juice and calamansi orange juice 90:10 with 4,0% konyaku flour.