| dc.description.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. | en_US |
