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PENGARUH KARAGENAN DAN SARI JAHE TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS JELLY DRINK NANAS JAHE.

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The purpose of this research was to examine the effect of carrageenan concentration on the physical, chemical, and sensory characteristics of pineapple-ginger jelly drink. The research was conducted using a factorial Completely Randomized Design (CRD) consisting of 9 treatments, each repeated 3 times. Factor A represents the pineapple and ginger juice ratio (A1 = 95% pineapple and 5% ginger, A2 = 90% pineapple and 10% ginger, A3 = 85% pineapple and 15% ginger), and Factor B is the carrageenan concentration (B1 = 0.2%, B2 = 0.3%, and B3 = 0.5%). The parameters observed in this research include physical characteristics such as viscosity and color, chemical characteristics including vitamin C content, pH, and total dissolved solids, as well as sensory evaluation (hedonic tests) for aroma, taste, and color. The results showed that the ratio of pineapple to ginger juice significantly affected all observed parameters. However, carrageenan concentration only significantly influenced the viscosity of the jelly drink. while the interaction between the two factors in the manufacture of pineapple ginger jellydrink gives an effect that is not real. The best treatment was the A1B2 formulation, with 95% pineapple, 5% ginger, and 0.3% carrageenan addition. Keywords: pineapple, ginger, carragenan and jellydrink.

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Inventory Code Barcode Call Number Location Status
2507001245T167784T1677842025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1677842025
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian.,
Collation
xi, 79 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
641.07
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Teknologi Pembuatan Minuman.
Specific Detail Info
-
Statement of Responsibility
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