| dc.description.abstract | This research was conducted to determine the effect of the addition of kasturi orange juice and konyaku flour on the quality of jelly drinks brown rice bran extract. This study used a factorial completely randomized design (CRD) with two factors, namely the addition of kasturi orange juice (5%; 10%; 15% and 20%) and the addition of konyaku flour (1%; 1.5%; 2% and 2.5%). The parameters analyzed were total sugar value, crude fiber content, viscosity, pH value, vitamin C content, antioxidant activity, total microbes, taste score, aroma score, color score, texture score, hedonic value of general acceptance. The results showed that the addition of kasturi orange juice to jelly drinks brown rice bran extract had a significantly different effect (P0.05) on taste score, aroma score, color score and hedonic value of general acceptance. The interaction of kasturi orange juice addition to brown rice bran extract and konyaku flour gave a significantly different effect (P<0.01) on the total sugar value, crude fiber content, viscosity, pH value, vitamin C content, antioxidant activity, total microbes, taste score value, aroma score value, color score value, texture score value, hedonic value. Meanwhile, the addition of konyaku flour had a significantly different effect (P<0.01) on the total sugar value, crude fiber content, viscosity, pH value, vitamin C content, antioxidant activity, total microbes, and texture score. The effect was not significant (P>0.05) on taste score, aroma score, color score and hedonic value of general acceptance. The interaction of kasturi orange juice addition to brown rice bran extract and konyaku flour gave a significantly different effect (P<0.01) on total sugar, and crude fiber content. The best treatment determined by the de Garmo method (1984) was obtained in treatment J2K3, namely the addition of kasturi orange juice which is 10% and konyaku flour if 2.0% to jelly drinks brown rice bran extract | en_US |
