Karakteristik Fisikokimia Jelly Drink Daging Semangka, Albedo Semangka, dan Tomat dengan Penambahan Karagenan dan Tepung Porang (Amorphophallus muelleri Blume)

Authors

  • Noli Novidahlia
  • Titi Rohmayanti
  • Yuni Nurmilasari

DOI:

https://doi.org/10.30997/jah.v5i1.1694

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan karagenan dan tepung porang terhadap jelly drink. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan yaitu A1 (karagenan dan tepung porang 0.10%), A2 (karagenan dan tepung porang 0.15%), A3 (karagenan dan tepung porang 0.20%), dan A4 (karagenan dan tepung porang 0.20%). Analisis data yang digunakan yaitu ANOVA dan uji lanjut Duncan. Analisis produk yang digunakan yaitu uji sensori (mutu sensori dan hedonik), uji kimia (kadar air dan pH) dan fisik (total padatan terlarut). Analisis terhadap produk jelly drink terpilih yaitu kadar serat pangan dan antioksidan. Jelly drink terpilih adalah A3 (karagenan dan tepung porang 0.20%), jelly drink ini memiliki kadar air 89.92%, pH 6.4, total padatan terlarut 8.9 °Brix,  serat pangan  4.09%, antioksidan dengan nilai IC50130.42 mg/mL.

Kata kunci: karagenan, tepung porang, semangka, tomat,  jelly drink

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Published

2019-04-30

How to Cite

Novidahlia, N., Rohmayanti, T., & Nurmilasari, Y. (2019). Karakteristik Fisikokimia Jelly Drink Daging Semangka, Albedo Semangka, dan Tomat dengan Penambahan Karagenan dan Tepung Porang (Amorphophallus muelleri Blume). JURNAL AGROINDUSTRI HALAL, 5(1), 057–066. https://doi.org/10.30997/jah.v5i1.1694

Issue

Vol. 5 No. 1 (2019): Jurnal Agroindustri Halal

Section

Articles

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