| dc.description.abstract | This research was aimed to determine the effect of the ratio of kecombrang fruit juice (Etlingera elatior) to pineapple fruit juice (Ananas comosus L. Merr) and carrageenan concentration and their interaction on the characteristics of jelly drinks. The research used the factorial completely randomized design (CRD) with two factors: the ratio of kecombrang fruit juice to pineapple fruit juice (S): (80%:20%, 60%:40%, 40%:60%, and 20%:80%) and carrageenan concentration (K): (0.3%, 0.5%, 0.7%, and 0.9%). The results of the research showed that the ratio of kecombrang fruit juice to pineapple juice had a highly significant effect (P<0.01) on the parameters of vitamin C content, total dissolved solids, total acid, pH, hedonic value of color, aroma, taste, texture, suction power and general acceptance. The concentration of carrageenan showed a significantly different effect (P<0.01) on the parameters of total soluble solids, pH, hedonic value of texture, and suction power. The interaction of ratio of kecombrang fruit juice with pineapple fruit juice and concentration of carrageenan had a highly significant effect (P<0.01) on the parameter of hedonic value of texture and suction power. The best treatment was tested for S3K3, namely the ratio of kecombrang fruit juice with pineapple fruit juice of (40%:60%) and carrageenan 0,7% was tested for antioxidants (IC50 93.8156 ppm), total sugar (21.32%) and syneresis (7.93%). | en_US |
