Pengaruh Perbandingan Sari Bit (Beta vulgaris L.) dengan Sari Jahe Gajah (Zingiber offinale Rosc.) dan Persentase Gelatin terhadap Karakteristik Mutu Permen Jeli

Abstract

This study was conducted to determine the effect of the ratio of beet juice to elephant ginger juice and the percentage of gelatin on the characteristics of jelly candy quality. This study used a completely randomized design (CRD) Factorial 2 factors, namely the ratio of beet juice to elephant ginger juice (B): (60:40, 70:30, 80:20, 90:10) and percentage of gelatin (G): (10%, 12.5%, 15%, 17.5%). The parameters analyzed included moisture content, ash content, total dissolved solids, color index, reducing sugar, antioxidant activity, and organoleptic, color, aroma, taste, texture, and general acceptance. The results showed that the ratio of beet juice with elephant ginger juice gave a significantly different effect on ash content, total soluble solids, color index, reducing sugar, antioxidant activity, and descriptive color, aroma, taste, and general acceptance. The percentage of gelatin gave a significantly effect on moisture content and descriptive texture. The interaction of the two factors gave a significantly effect on ash content and total soluble solids. The best treatment was found in B2G4 treatment, which is the ratio of 70% beet juice to 30% elephant ginger juice and 17.5% gelatin percentage.