| dc.description.abstract | The purpose of this study was to determine the effect of cascara concentration and carrageenan concentration as well as the interaction between the two on the sensory and chemical characteristics of coffee cascara jelly drink. This research was conducted by using a factorial complete randomized design (CRD) with 2 factors, namely: Cascara extract concentration (C): C1 (5.0%), C2 (10%), C3 (15%) and Carrageenan concentration (K): K1 (0.8%), K2 (1.0%), K3 (1.2%), K4 (1.4%). Parameters tested in this study were total sugar, total acid, pH, total soluble solid, viscosity, color index, color, aroma, taste, viscosity organoleptic and general acceptance hedonic
The analysis showed that the cascara concentration gave a highly significant (p<0.01) against the total sugar, total acid, pH, total soluble solids, color index, color, aroma, taste, viscosity organoleptic, and general acceptance hedonic. Carrageenan concentration had a highly significant (p<0.01) effect against viscosity organoleptic, viscosity, and general acceptance hedonic. The interaction between cascara concentration and carrageenan concentration gave a highly significant (p<0.01) effect against general acceptance hedonic | en_US |
