| dc.description.abstract | This study was conducted to determine the effect of adding porang glucomannan flour and lime juice on the quality characteristics of bay leaf jelly drink. The research was carried out at the Food Material Chemical Analysis and Biochemistry Laboratory, and the Food Material Chemical Analysis Laboratory, Faculty of Agriculture, Universitas Sumatera Utara, Medan. A factorial completely randomized design (CRD) with two factors was used in this study: the addition of porang glucomannan flour (G) at concentrations of 0.4%, 0.5%, and 0.6%; and lime juice (J) at concentrations of 3%, 4%, 5%, and 6%.
The parameters analyzed included total soluble solids, vitamin C content, antioxidant activity, pH level, syneresis, fiber content, descriptive analysis of aroma, taste, suction power, and overall hedonic acceptance.
The results showed that the percentage of porang glucomannan flour had a highly significant effect on total soluble solids, antioxidant activity, pH level, syneresis, fiber content, descriptive suction power, viscosity, and overall hedonic acceptance. The percentage of lime juice had a highly significant effect on total soluble solids, vitamin C content, antioxidant activity, pH level, syneresis, descriptive aroma, taste, suction power, viscosity, and overall hedonic acceptance. The interaction between the two factors had a highly significant effect on pH level, syneresis, suction power, and overall hedonic acceptance. | en_US |
