Pengaruh Perbandingan Karagenan dengan Konjak dan Penambahan Ekstrak Bunga Rosella terhadap Karakteristik Mutu Permen Jeli Sirsak-Tomat

Abstract

This research was conducted to determine the effect of the carrageenan to konjac ratio and the addition of roselle flower extract on the quality characteristics of soursop-tomato jelly candy. The study used a Completely Randomized Design (CRD) with two factors it est the ratio of carrageenan to konjac (K): (3:1, 2:1, 1:1, 1:2, 1:3) and the addition of roselle flower extract (R): (40%, 50%, 60%). The analyzed parameters included moisture content, ash content, reducing sugar, total sugar, vitamin C content, antioxidant activity, and organoleptic properties (color, aroma, taste, texture, and overall acceptance). The results showed that the carrageenan to konjac ratio had a highly significan effect on moisture content, ash content, reducing sugar, total sugar, antioxidant activity, and the descriptive organoleptic properties of color, aroma, taste, texture, and overall acceptance. The addition of roselle flower extract had a highly significant effect on moisture content, ash content, reducing sugar, total sugar, vitamin C content, antioxidant activity, and the descriptive organoleptic properties of color, aroma, taste, and texture. The interaction between the two factors had a highly significant effect on moisture content and the descriptive organoleptic properties of color and texture, and a significant effect on reducing sugar. The best treatment was found in K4R3, which was the carrageenan to konjac ratio of 1:2 and the addition of 60% roselle flower extract