Pengaruh Perbandingan Sari Kulit Ari Pisang Kepok (Musa paradisiaca L.) dengan Sari Jambu Biji Merah (Psidium guajava L.) dan Penambahan Karagenan Terhadap Karakteristik Mutu Minuman Jeli

Abstract

This study was conducted to analyze the effect of ratio kepok banana peel extract with red guava extract and carrageenan addition on the quality characteristics of jelly drinks. This study used a 2-factor factorial completely randomized design (CRD), namely the ratio of kepok banana peel extract with red guava extract (P) : (0%:100%, 15%:85%, 30%:70%, 45%:55%) and carrageenan addition (0,3%, 0,4%, 0,5%). The parameters analyzed were viscosity, moisture content, crude fiber content, total soluble solids, pH level, antioxidant activity, vitamin C content, descriptive color, descriptive aroma, descriptive taste, descriptive texture, descriptive suction power, and overall hedonic acceptance. The results showed that the ratio of kepok banana peel extract with red guava extract had a highly significant effect on viscosity, moisture content, crude fiber content, total soluble solids, pH level, antioxidant activity, vitamin C content, descriptive color, descriptive aroma, descriptive taste, descriptive texture, descriptive suction power, and overall hedonic acceptance. The addition of carrageenan had a highly significant effect on viscosity, moisture content, crude fiber content, total soluble solids, pH level, antioxidant activity, vitamin C content, descriptive texture, descriptive suction power, and overall hedonic acceptance. The interaction between of the two factors had a highly significant effect on viscosity, total soluble solids, and pH level, as well as a significant effect on crude fiber content.