Pengaruh Penambahan Sari Kelopak Bunga Kembang Sepatu dan Tepung Konyaku terhadap Karakteristik Mutu Jelly Drink Belimbing Wuluh

Abstract

This research was conducted to determine the effect of hibiscus flower petal juice addition and konyaku flour on the nutritional content and quality of belimbing wuluh jelly drink. The research used a two factor factorial completely randomized design, namely the addition of hibiscus flower petal juice (S): (0%; 5%; 10%; 15%, 20%) and konyaku flour (K)): (1,4%; 1,6%; 1,8%). The parameters analyzed were vitamin C content (mg/g), total acid (%), total dissolved solids ( 0 Brix), pH, color (°Hue), color hedonic value, value of hedonic aroma, hedonic taste value, hedonic value of texture, hedonic value of general acceptance. Jelly drink with the best quality was tested in several tests such as texture, crude fiber content, total plate count (TPC). The addition of hibiscus flower petal juice had a highly significant effect (P<0.01) on the parameters of vitamin C content (mg/g), total acid (%), pH, color (°Hue) and color hedonic value. The percentage of konyaku flour had a highly significant effect (P<0.01) on the parameters of vitamin C content (mg/g), total acid (%), total dissolved solids (o Brix), and hedonic value of texture. The interaction of the addition of hibiscus flower petal juice and konyaku flour to belimbing wuluh jelly drink had a highly significant effect (P<0.01) on the parameters of vitamin C content (mg/g) and total acid (%), but gave no significant effect (P>0.05) on total dissolved solids ( 0 Brix), pH, color (°Hue) and sensory test results, namely the hedonic value of color, hedonic value of aroma, hedonic value of taste, hedonic value of texture, and hedonic value of general acceptance. The best quality of addition of hibiscus flower petal juice addition and konyaku flour characteristics was the addition of 20% hibiscus flower petal juice and 1,8% konyaku flour.