Pengaruh Perbandingan Sari Nenas dengan Sari Daun Katuk dan Konsentrasi Karagenan terhadap Mutu Permen Jelly

Abstract

The aim of this research was to find the effect of ratio of pineapple juice and katuk leafjuice and carrageenan concentration on the quality of jelly candy. This research was using completely randomized design with two factors, i.e ratio of pineapple juice and katuk leafjuice (S): (90%:10%, 80%:20%, 70%:30%, 60%:40%) and carrageenan concentration (K): (2%, 3%, 4%). The results showed that the ratio of pineapple juice and katuk leafjuice had highly significant effect on moisture content, ash content, protein content, vitamin C content, total acid content, total soluble solid content, total lactic acid bacteria content, organoleptic scores value of color, flavour and taste. Carrageenan concentratiton had highly significant on ash content, total acid content, total soluble solid content, and had significant effect on moisture content and vitamin C content. The interaction of the two factors had highly significant effect on total acid content and had significant effect on ash content. The ratio of pineapple juice and katuk leaf juice