Pengaruh Perbandingan Sari Buah Mengkudu dengan Sari Buah Durian dan Jumlah Gum Arab terhadap Mutu Permen Jelly Mengkudu

Abstract

The aim of this research was to determine the effect of ratio of nonijuicewith durian juice and concentration of arabic gum on the quality of jelly candy. This research was conducted in September 2014 in Food Chemical Analysis Laboratory, Agriculture Faculty, North Sumatera University, Medan. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e: ratio of noni juice with durian juice (P) : (60% : 40% ; 70% : 30% ; 80% : 20%) and concentration of gum arabic (C): (0,5%, 1,0%, 1,5%, 2,0%, and 2,5%). The analyzed parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total soluble solid (ºBrix), total acid (%), and score of value organoleptic (colour, taste, texture, and aroma). The results showed that the ratio noni juice with durian juice had highly significant effect on water content, ash content, vitamin C content,total acid, score of organoleptic values of colour, taste and aroma. Arabic gum concentration had highly significant effect on moisture content, and had significant effect on ash content, vitamin C content, total soluble solid, and score of organoleptic values of texture. Interactions of the two factors had highly significant effect on vitamin C content and had significant effect on moisture content and ash content. The best treatment which gave the best effect on noni jelly candy was 60%:40% of noni juicewith durian juice and 2,5% arabic gum.