Pengaruh Penambahan Sari Daun Kelr (Moringa oleifera) dan Karagenan terhadap Mutu Minuman Jelly Jambu Biji Merah (Psidium guajava)

Abstract

This study was aimed to determine the effect of the addition of moringa leaf juice and carrageenan on the quality of red guava jelly drink. This study used a completely randomized design (CRD) with 2 factors, namely the addition of moringa leaf juice (P): (0%; 4%; 8%; 12%) and the addition of carrageenan (L): (0,4%; 0,6%; 0,8%). The parameters analyzed were color index, pH value, total soluble solids, syneresis, viscosity, vitamin C content, crude fiber content, organoleptic hedonics of color, aroma, taste, viscosity, and acceptability. The results showed that the addition of moringa leaf juice had a highly significant effect (P<0.01) on color index, pH value, syneresis, viscosity, vitamin C content, hedonic organoleptic color, aroma, taste, and acceptability, but had an insignificant effect (P>0.05) on total soluble solids, crude fiber content, and hedonic organoleptic viscosity. The addition of carrageenan gave a highly significant effect (P<0.01) on pH value, total soluble solids, syneresis, viscosity, vitamin C content, crude fiber content, viscosity hedonic organoleptic, and acceptability, but gave a non significant effect (P>0.05) on color index, color hedonic organoleptic, aroma, and taste. The interaction of the addition of moringa leaf juice and carrageenan gave a highly significant effect (P<0.01) on pH value, syneresis, viscosity, vitamin C content, and acceptability and gave a non significant different effect (P>0.05) on color index, total soluble solids, crude fiber content, hedonic organoleptic color, aroma, taste, and viscosity. Based on general acceptance, the best treatment was obtained in the jelly drink treatment with the addition of 4% moringa leaf extract and 0.6% carrageenan.