Pengaruh Perbandingan Sari Kuini (Mangifera odorata Griff.) dengan Sari Daun Cincau (Premna oblongifolia Merr.) dan Persentase Karagenan terhadap Mutu Minuman Jeli

Abstract

This study was aimed to determine the effect of the ratio of kuini juice to cincau leaf juice and the percentage of carrageenan on the quality of jelly drinks. The research employed a Completely Randomized Design (CRD) with 2 factors: the ratio of kuini juice to cincau leaf juice (K) at levels of 0%:100%, 15%:85%, 30%:70%, and 45%:55%, and carrageenan percentage (T) at levels of 0.2%, 0.4%, and 0.6%. The parameters analyzed included moisture content, total soluble solids, pH, crude fiber content, viscosity, vitamin C content, antioxidant activity, as well as descriptive attributes of color, aroma, taste, texture, suction ability, and overall hedonic acceptance. The results showed that the ratio of kuini juice to cincau leaf juice had a highly significant effect on moisture content, total soluble solids, pH, crude fiber content, viscosity, vitamin C content, antioxidant activity, and all sensory descriptive attributes including color, aroma, taste, texture, suction ability, and overall hedonic acceptance. The carrageenan percentage also had a highly significant effect on moisture content, total soluble solids, pH, crude fiber content, viscosity, vitamin C content, antioxidant activity, texture, suction ability, and overall hedonic acceptance. The interaction between the two factors had a highly significant effect on pH and vitamin C content.