Pengaruh Persentase Sari Buah Jeruk Kalamansi (Citrofortunella microcarpa B.) dan Kappa Karagenan terhadap Karakteristik Mutu Minuman Jeli Air Kelapa Tua (Cocos nucifera L.).

Abstract

LYKA PUTRI INSANI: The Effect of Calamansi Juice (Citrofortunella microcarpa B.) and Kappa Carrageenan Percentages on the Quality Characteristics of Matured Coconut Water Jelly Drink (Cocos nucifera L.). (Under the supervision of LINDA MASNIARY LUBIS as Advisory Committee). This study was aimed to determine the effect of calamansi juice and kappa carrageenan percentages on the quality of matured coconut water jelly drink. The research used a Completely Randomized Design (CRD) with a 2-factor factorial design: percentage of calamansi juice (J): (3%, 5%, 7%) and percentage of kappa carrageenan (K): (0.6%, 0.8%, 1%). The results showed that the percentage of calamansi juice had a highly significant effect (P<0.01) on pH, viscosity, total acidity, syneresis, vitamin C content, and hedonic scores for color, aroma, taste, and overall acceptability. The percentage of kappa carrageenan had a highly significant effect (P<0.01) on pH, viscosity, total acidity, syneresis, suction power (hedonic), and overall acceptability. Furthermore, the interaction between the two factors had a highly significant effect (P<0.01) on viscosity, total acidity, suction power (hedonic), and overall acceptability, and a non-significant effect (P>0.05) on pH and suction power. The matured coconut water jelly drink with the best quality characteristics based on hedonic organoleptic results (suction power and overall acceptability) was the one containing 7% calamansi juice and 0.6% kappa carrageenan, resulting in a pH level of 2,8067, vitamin C content of 6,2521 mg/100 g.