Pengaruh Perbandingan Sari Terong Belanda dengan Sari Wortel dan Persentase Karagenan terhadap Mutu Permen Jeli

Abstract

Jelly candy is a type of soft candy with a chewy texture. The addition of tamarillo extract and carrot extract to jelly candy functions as a nutritional enhancer and improves the quality of jelly candy. The aim of this research was to determine the effect of ratio of tamarillo extract with carrot extract and carrageenan on the quality of jelly candy. This research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of tamarillo extract to carrot extract (S) : S1(90%:10%), S2(70%:30%), S3(50%:50%), S4(30%:70%), S5(10%:90%) and the percentage of carrageenan (K) : K1(5%), K2(6%), K3(7%), K4(8%). Parameters analyzed were water content, ash content, vitamin C content, reducing sugar, total dissolved solids, total acid, organoleptic tests (color, taste, aroma, texture and general acceptability). The results showed that the ratio of tamarillo extract with carrot extract had a highly significant effect (P<0.01) on water content, ash content, vitamin C content, reducing sugar, total dissolved solids, total acid, hedonic color, hedonic taste, hedonic aroma, hedonic texture and hedonic general acceptance. The addition of carrageenan had a highly significant different effect (P<0.01) on water content, total dissolved solids, total acid, vitamin C content, hedonic texture, and hedonic general acceptability. The interaction of the two factors gave a highly significant effect (P<0.01) on total dissolved solids, vitamin C content, total acid, water content, and hedonic general acceptance and gave a non-significant effect (P>0.05) on the ash content, reducing sugar, color hedonics, taste hedonics, aroma hedonics, and texture hedonics