Pengaruh Perbandingan Sari Okra Hijau (Abelmoschus esculentus) dengan Sari Jeruk Nipis (Citrus aurantifolia) dan Konsentrasi Tepung Konyaku terhadap Mutu Minuman Jeli

Abstract

Jelly drinks are refreshing instant beverages with a variety of flavors and unique textures. The use of green okra juice, lime juice, and konjac flour in jelly drinks serves to increase their nutritional content. This study was aimed to determine the effect of the ratio of green okra juice to lime juice and the concentration of konjac flour on the chemical quality, organoleptic quality, and the appropriate composition in the production of jelly drinks. This research was conducted using a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of green okra juice to lime juice (J) of (90:10, 80:20, and 70:30) and the concentration of konjac flour (P) of (3.4%, 3.8%, 4.2%, and 4.6%). The parameters tested were pH, total dissolved solids, total sugar, syneresis, vitamin C content, viscosity, crude fiber content, and hedonic sensory tests, including color, aroma, taste, texture, mouthfeel, and overall acceptance. The results of the research showed that the ratio of green okra juice to lime juice had a highly significant effect (P<0.01) on pH, total dissolved solids, total sugar, syneresis, vitamin C content, viscosity, hedonic color score, hedonic aroma score, hedonic taste score, and hedonic mouthfeel score, and a significant effect (P<0.05) on hedonic texture score and overall acceptance. The parameter of crude fiber content in the ratio of green okra juice to lime juice showed no significant difference (P>0.05). The concentration of konjac flour in jelly drinks showed a highly significant effect (P<0.01) on total dissolved solids, syneresis, vitamin C content, viscosity, crude fiber content, hedonic texture score, hedonic mouthfeel score, and overall acceptance. The concentration of konjac flour on pH, total sugar, hedonic color score, hedonic aroma score, and hedonic taste score showed no significant effect (P>0.05). The jelly drinks with the best quality was J2P3 namely the ratio of green okra juice and lime juice of 80:20 and the concentration of konjac flour of 4,2%.