| dc.description.abstract | Jelly drinks are practical drinks that are also rich in nutrients. The
addition of jicama juice, calamansi orange juice, and konyaku flour was aimsed
to increase its nutritional value. This study was aimsed to assess the effect of a
mixture of jicama juice with calamansi orange juice and konyaku flour
concentration on chemical properties, organoleptic quality, and optimal
composition in making jelly drinks. The method used was a factorial Completely
Randomized Design (CRD) with two factors: the ratio of jicama juice and
kalamansi orange juice (95:5, 90:10, and 85:15) and the concentration of
konyaku flour (3%, 3.5%, 4%, and 4.5%).
The results of this study indicated that the ratio of jicama juice with
calamansi orange juice had a highly significant effect on pH, total dissolved
solids, total sugar, vitamin C content, viscosity, crude fiber content, syneresis,
color hedonic score, aroma hedonic score, taste hedonic score, texture hedonic
score and general acceptance and shows no significant effect on suction power.
While the effect of konyaku flour concentration showed a highly significant effect
on total dissolved solids, crude fiber content, viscosity, syneresis, taste hedonic
score, texture hedonic score, suction power score, and general acceptance and
shows no significant effect on pH value, vitamin C content, total sugar, color
score, aroma, and taste. The interaction of the ratio of yam bean juice with
calamansi orange juice and the concentration of konyaku flour showed a highly
significant effect on viscosity, syneresis, hedonic texture score values and a
significant effect on total dissolved solids and no significant difference in vitamin
C content, pH, crude fiber, total sugar, color score, aroma score, taste score,
suction power and general acceptance. The jelly drink with the best quality
characteristics was D2Z3, namely the ratio of yam bean juice and calamansi
orange juice 90:10 with 4,0% konyaku flour. | en_US |
