Formulasi Jelly Drink dari Sari Jeruk Kalamansi dan Pemanis Stevia sebagai Minuman Rendah Gula

Abstract

This study was conducted to determine the effect of the percentage of calamansi citrus juice and stevia sweetener on the quality characteristics of jelly drink. This study used a factorial Completely Randomized Design (CRD) with the factor percentage of calamansi citrus juice (K) : (3%; 6%; 9%; 12%) and percentage of stevia sweetener (P) : (0,06%; 0,08%; 0,10%; 0,12%). The test parameters observed were pH, total soluble solids, total acid, total sugar, vitamin C content, crude fiber content, syneresis, and organoleptic including color, aroma, taste, suction power, and general acceptance. The results showed that the percentage of calamansi citrus juice had a highly significant effect (P<0,01) on pH, total soluble solids, total acid, vitamin C content, syneresis, and organoleptic color, aroma, taste, suction power, and general acceptance. The percentage of stevia sweetener had a highly significant effect (P<0,01) on pH, total soluble solids, organoleptic taste, and general acceptance. The interaction between the percentage of calamansi citrus juice and stevia sweetener had a highly significant effect (P<0,01) on pH and organoleptic taste. The jelly drink formulation with the best quality characteristics based on organoleptic, pH, sineresis, total acid, vitamin C content, and total soluble solids was K3P3 treatment with 9% calamansi citrus juice and 0,10% stevia sweetener percentage.