| dc.description.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. | en_US |
