Pengaruh Jumlah Karagenan dan Lama Pengeringan terhadap Mutu Bubuk Cincau Hitam Instan

Abstract

This study was conducted to determine the effect of the amount of carrageenan and drying time on the quality of instant black grass jelly powder. This research was conducted at the Laboratory of Food Chemical Analysis and General Microbiology, Faculty of Agriculture USU, Medan, using a factorial completely randomized design with 2 factors, i.e the amount of carrageenan (K): (15 g; 30 g; 45 g; 60 g) and the drying time (P): (24 hours; 26jam; 28jam; 30jam). Parameters analyzed were water content, yield, water absorption, pH, ash content, fiber content, and gel organoleptic value of texture. The results showed that the amount of carrageenan had highly significant effect on water content, yield, water absorption, pH, ash content, fiber content, and gel organoleptic value of texture. Drying time had highly significant effect on water content, yield, water absorption and had no significant effect on the value of pH, ash content, fiber content, and gel organoleptic value of texture. Interaction between the two factors had highly significant effect on water absorption and yield, had no significant effect on water content, pH, ash content, fiber content, and gel organoleptic value of texture. The amount of carrageenan (2%) and the drying time of (28 hours) produced the best quality of instant black grass jelly powder and more acceptable.