The Effect of The Proportion of Turmeric Tamarind and Carrageenan on The Characteristics of Tamarind Jelly Drink.


PENGARUH PROPORSI KUNYIT ASAM DAN KARAGENAN TERHADAP KARAKTERISTIK JELLY DRINK KUNYIT ASAM


  • (1) * Anggita Dhea Novita              
            Indonesia

  • (2)  Rima Azara              
            Indonesia

  • (3)  Syarifa Ramadhani Nurbaya            Universitas Muhammadiyah Sidoarjo  
            Indonesia

  • (4)  Rahmah Utami Budiandari            Universitas Muhammadiyah Sidoarjo  
            Indonesia
    (*) Corresponding Author

DOI: https://doi.org/10.21070/jtfat.v3i02.1605

Abstract

This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink  turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the turmeric and tamarind concentration treatment consisting of 3 levels, namely P1(75%: 25%), P2(50%:50%) P3(25%:75%) and the concentration of carrageenan consists of 3 levels, namely K1 (0.6%), K2 0, (8%), K3 (1.0%). The purpose of this study was to determine the effect of the ratio of carrageenan and turmeric acid on the pH value, viscosity, total dissolved solids, vitamin C, water content, antioxidants, and organoleptic tests (color, aroma, taste and texture) of jelly drink  sour turmeric. Parameters The best treatment was jelly drink  turmeric acid with turmeric acid concentration 75%: 25% and carrageenan concentration 1.0% which showed 0.16% vitamin, TPT 13.30 °Brix, pH 3.60, syneresis 6.95%, color value lightness 42.19, redness value –5.80, yellowness 23.71, aroma organoleptic 3.70 (neutral-slightly like), color organoleptic 3.90 (neutral-slightly like), taste organoleptic 4.70 (neutral - somewhat like), organoleptic texture 3.70 (neutral rather like).

 

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Published
2022-04-21
 
How to Cite
Novita, A. D., Azara, R., Nurbaya, S. R., & Budiandari, R. U. (2022). The Effect of The Proportion of Turmeric Tamarind and Carrageenan on The Characteristics of Tamarind Jelly Drink . Journal of Tropical Food and Agroindustrial Technology, 3(02), 53-64. https://doi.org/10.21070/jtfat.v3i02.1605
Issue
Vol 3 No 02 (2022): Juli
Section
Articles

Copyright (c) 2022 Anggita Dhea Novita, Rima Azara, Syarifa Ramadhani Nurbaya, Rahmah Utami Budiandari

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