Pengaruh Perbandingan Sari Labu Air dengan Sari Buah Nanas dan Konsentrasi Tepung Konyaku terhadap Mutu Jelly Drink

Abstract

Jelly drink is a practical and nutritious drink. The use of bottle gourd juice, pineapple juice, and konyaku flour on jelly drink serves to increase the nutritional content of jelly drink. This research was conducted to determine the effect of a mixture of bottle gourd juice with pineapple juice and the concentration of konyaku flour used on chemical properties, organoleptic quality and proper composition in the manufacture of jelly drink. This study used a factorial completely randomized design (CRD) with two factors, namely the ratio of bottle gourd juice with pineapple juice (80:20, 60:40, 40:60, and 20:80), and the concentration of konyaku flour (1%, 1.2%, 1.4%, and 1.6%). Jelly drink with the best quality will be tested in the form of antioxidant activity, microbial contamination (TPC), and level of syneresis. The results of this study indicated that the effect of the comparison of bottle gourd juice with pineapple juice has a highly significant effect on pH, total acid, total dissolved solids, color index, total sugar, vitamin C content, viscosity, crude fiber content, organoleptic color, organoleptic aroma, organoleptic taste, and organoleptic general acceptance and showed no significant different effect on the organoleptic texture. Meanwhile, the concentration of konyaku flour had a highly significant effect on total acid, total dissolved solids, vitamin C content, viscosity, crude fiber content, organoleptic texture and organoleptic general acceptance and showed no significant effect on pH, color index, total sugar, organoleptic color, organoleptic aroma, and organoleptic taste. The interaction between bottle gourd juice with pineapple juice and concentration of konyaku flour had a highly significant effect on total dissolved solids, vitamin C content, and viscosity, and was significantly different on total acid and crude fiber content and not significantly different on pH, color index, total sugar. The formulation of ratio of bottle gourd juice with pineapple juice with the best quality was 20% bottle gourd juice : 80% pineapple juice and the best quality of konyaku flour concentration was 1,6%