KARAKTERISTIK FISIK, KIMIA, FUNGSIONAL DAN ORGANOLEPTIK MINUMAN JELLY SARI WORTEL DAN MANGGA DENGAN PENAMBAHAN KARAGENAN

GERLLIANA, DEA and Pambayun, Rindit and Wijaya, Agus (2017) KARAKTERISTIK FISIK, KIMIA, FUNGSIONAL DAN ORGANOLEPTIK MINUMAN JELLY SARI WORTEL DAN MANGGA DENGAN PENAMBAHAN KARAGENAN. Undergraduate thesis, Sriwijaya University.

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Abstract

Drinks of jelly or jelly drinks is a beverage product that has a weak gel consistency, made of carrageenan or other hydrocolloid compounds making it easier to suck. The use of carrots varieties of chatenay and mango arumanis as the main ingredients in the processing of jelly drinks can provide added value because the content of carrots and mangoes are high enough such as vitamin C, antioxidants, vitamin A, and others. Carrageenan is one of the main ingredients in the process of making jelly beverages because it is thoroughly thicken and stabilize the main ingredients. The aim of this research was to determine the effects of fruit juice (carrot and mango) and carrageenan addition on characteristics of jelly drink. The research was conducted at Agricultural Chemical, Faculty of Agriculture, Sriwijaya University August till December 2016. This study used Factorial Completely Randomized Design (FCRD) with two factors, namely fruit juice and carrageenan addition and was conducted in triplicates. The levels for fruit (ratio of carrot and mango) juice addition were 50:50, 60:40 and 70:30, where as the levels for carrageenan additon were 1 and 1.5%. The observed parameters were texture, color (physical characteristic), vitamin C and pH value (chemical characteristic), antioxidant activity (functional characteristic), and taste and texture (organoleptic characteristic). The fruit juice addition showed significant effects on color (lightness, redness and yellowness), vitamin C content and antioxydant activity. On the other hand, the carrageenan addition had significant effects on color (lightness, redness and yellowness), texture, vitamin C content and pH values. Furthermore, interaction of the two factors showed significant effects on color (lightness) and antioxydant activity. The A1B2 treatment (carrot and mango ratio of 60: 40 and carrageenan concentration of 1.5%) was more technically efficient with the following characteristics: texture of 364.48 gf, lightness 41.36%, 15.47% redness, yellowness of 16.7%, pH 5.34, and vitamin C content of 18,64 mg/100 g.

Item Type:	Thesis (Undergraduate)
Subjects:	S Agriculture > S Agriculture (General) > S588.4-589.6 Agricultural physics. Including radioisotopes in agriculture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	25 Nov 2019 04:42
Last Modified:	25 Nov 2019 04:42
URI:	http://repository.unsri.ac.id/id/eprint/18152

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