KARAKTERISTIK FISIKOKIMIA DAN SENSORIS JELLY DRINK SELAPUT BIJI CARICA (CARICA PUBESCENS) BERDASARKAN KONSENTRASI KARAGENAN

Abstract

Carica pubescens, commonly known as carica, is a fruit that grows in highland areas with relatively low temperatures. In Indonesia, this fruit can be found in several regions, including the Bromo and Cangar areas (East Java) as well as the Dieng Plateau (Wonosobo). The jelly drink developed in this study is a processed food product in the form of a thick liquid, made from the extract of carica seed membranes with the addition of carrageenan as a gelling agent. The physical, chemical, and sensory characteristics of the jelly drink may vary depending on the concentration of carrageenan used. This study aims to determine the pH, syneresis rate, viscosity, vitamin C content, dietary fiber content, and sensory properties (color, taste, aroma, and consistency) of carica seed membrane jelly drink at different carrageenan concentrations. The research was experimental, using a Completely Randomized Design (CRD) with a single factor consisting of five treatments and five replications. The treatments involved variations in carrageenan concentration: 0%, 0.2%, 0.4%, 0.6%, and 0.8%. The research stages included extraction of carica seed membranes, production of the jelly drink, and physicochemical and sensory analyses of the product. The results showed that increasing carrageenan concentrations significantly affected syneresis rate, viscosity, pH value, vitamin C content, and sensory attributes related to color and consistency. However, there was no significant effect on fiber content and sensory attributes of taste and aroma. The addition of 0.4% carrageenan produced the best jelly drink product, with a syneresis rate of 1.72 mg/min, viscosity of 97.74 cps, pH of 4.54, vitamin C content of 0.413 mg/100g, dietary fiber content of 4.67%, and the highest sensory scores in the "like" category