Pengaruh Penambahan Tepung Konyaku dan Variasi Konsentrasi Asam Sitrat pada Mutu Minuman Jeli Jambu Biji Merah (Psidium Guajava L. Meer) Varietas Kristal

Abstract

The aim of this study was to determine the effect of the addition of konyaku flour and concentration of citric acid on the chemical and organoleptic quality characteristic of jelly drink red crystal guava. This study used a factorial completely randomized design (CRD) with two factors, namely the addition of konyaku flour (T): (0%, 1,5%, 3%, 4,5%) and the concentration of citric acid (S): (0%, 0,5%, 1%). The parameters analyzed were total dissolved solids, vitamin C content, pH, crude fiber content, syneresis, and viscosity. Hedonic organoleptic namely color, aroma, taste, viscosity, suction power, and general acceptance. The result showed that the addition of konyaku flour had a highly significant (P<0,01) effect on jelly drink, namely on total dissolved solids, vitamin C content, pH, crude fiber content, syneresis, and hedonic organoleptic namely taste, viscosity, suction power, and general acceptance and showed no significant effect (P>0,05) on the hedonic organoleptic namely color and aroma. Meanwhile, the concentration of citric acid had a highly significant (P<0,01) effect on vitamin C content, pH, syneresis, viscosity, hedonic taste, hedonic viscosity, and suction power and had no significant effect (P>0,05) on total dissolved solids, crude fiber content, hedonic color, hedonic aroma, and general acceptance. Jelly drink with the best quality characteristics were T4S3, namely the percentage of konyaku flour of 4,5% and the concentration of citric acid of 1%.