KARAKTERISTIK FISIK DAN TINGKAT KESUKAAN MINUMAN JELLY JAGUNG MANIS VARIASI PENGENCERAN DAN KONSENTRASI KARAGENAN

Abstract

Jelly drinks are semi-solid beverage products that are generally made from fruit extract. This study aims to determine the effect of dilution and carrageenan concentration on the characteristics of sweet corn jelly drinks. This study employed a complete randomised design with three replications. The characteristic parameters of the tested jelly corn drinks were the level of syneresis, flow rate, pH value and the preference of colour, suction level, and taste. The data were analysed using Analysis of Variants with a significance level of 5% followed by BNT test. The results showed that dilution between corn extracts and water with the comparison of 1: 2; 1: 3; 1: 4 has a significant effect on flow rate, pH, level of syneresis, preference level of suction level and taste. In contrast, it has no significant effect on the level of preference for colour. The interaction between dilution factor and carrageenan concentration had no significant effect on flow rate, pH, syneresis, level of preference for colour, suction level and taste. Carrageenan concentration at 0.2%; 0.3%; 0.4% significantly affected the flow rate, pH, syneresis, preferencelevel of suction level and taste, but had no significant effect on the level of preference for colour. At the level of preference, the most preferred colour of jelly drinks was at the 1:2 dilution with carrageenan concentrations of 0.2% and 0.3%. The highest level of preference for the suction level was at 1:3 dilution and 0.3% carrageenan concentration. The highest level of preference for the taste of jelly drinks was at 1:4 dilution and 0.2% carrageenan concentration.