MUTU PERMEN JELLI BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PENAMBAHAN KARAGENAN DAN GUM ARAB
Abstract: This research aims
to obtain the best quality of the red dragon fruit (Hylocereus polyrhizus)
jelly which added of carrageenan and arabic gum. This study is held
experimentally by using CRD (Complete Randomized Design) of five treatments and
replications. There are five types of jelly are researched, those are KG1
(carrageenan and arabic gum ratio10,5% : 0,5%), KG2 (carrageenan and arabic gum
ratio 10,0% : 1,0%), KG3 (carrageenan and arabic gum ratio 9,5% : 1,5%), KG4
(carrageenan and arabic gum ratio 9,0% : 2,0%) and KG5 (carrageenan and arabic
gum ratio 8,5% : 2,5%). Data were
analized by ANOVA and DNMRT at the level of 5%. The result showed that there is
no significant influence (P>0,05) of ratio carrageenan and arabic gum in
water, ash, sugar reduction, color, and flavor but significant is influence
(P>0,05) in pH, texture, taste, and overall assessment. The best jelly KG1
with a water 30,48%, ash 2,5%, pH 5,3, sugar reduction 22,70%. Organoleptic
scores of KG1 are 1,29 (color), 1,74 (taste), 2,95 (flavour), 2,52 (texture)
and comprehersive score (1,98).
Penulis: Jumri, Yusmarini,
Netti Herawati
Kode Jurnal: jppertaniandd150741
