Pengaruh Perbandingan Sari Kulit Kayu Secang (Caeselpinia sappan L.) dengan Sari Belimbing Wuluh (Averrhoa bilimbi) dan Persentase Karagenan terhadap Mutu Permen Jelly

Abstract

Jelly candy is a type of soft candy with a chewy texture. The addition of secang bark extract with bilimbi extract and carrageenan serves as a nutritional enchancer and improves the quality of jelly candy. This research was conducted to determine the effect of adding secang bark extract with bilimbi extract and carrageenan on the quality of jelly candy. This study used a factorial completely randomized design (CRD) with two factors, namely the ratio of secang bark extract with bilimbi extract (P = 100:0 ; 80:20 ; 60;40 ; 40:60 ; 20:80 ; 0:100) and carrageenan concentration (K = 6% ; 7% ; 8%). Parameters analyzed were water content, ash content, reducing sugar, total dissolved solids, total acid, vitamin C content, hedonic tests (colour, taste, aroma, texture and general acceptance) and test the best treatment was tested by De Garmo method. Jelly candy with the best quality was tested it’s of antioxidant activity. The results showed that the ratio of secang bark extract with bilimbi extract had a highly significant effect (P<0,01) on ash content, reducing sugar, total acid, vitamin C content, hedonic of colour, hedonic of taste, and hedonic of general acceptance. The addition of carrageenan had a highly significant effect (P<0,01) on ash content, reducing sugar, vitamin C content, hedonic of colour and hedonic of general acceptance. The interaction between the two factors gave a significant effect on the total acid, vitamin C content, and reducing sugar. However, there were no significant differences in water content, ash content, total dissolved solids, hedonic of aroma, colour, texture, taste and general acceptance. Secang bark with bilimbi jelly candy and carrageenan which had the best quality characteristics was the treatment P4K2 (20% secang bark extract 80% bilimbi extract and 7% carrageenan).