KAJIAN JENIS DAN KONSENTRASI GELLING AGENT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN JELLY WORTEL (Daucus carota)

Carrots are local vegetables that are rarely used because they taste a little unpleasant. Making jelly carrot drinks is a breakthrough in the use of carrots into processed products that are loved by all people as a hungry procrastinator. A good jelly drink criterion is that the texture is easily broken, but the gel form still feels in the mouth. The addition of the type and the right concentration of gelling agent can produce carrot jelly drinks that match the desired criteria. This study aims to determine the effect of the type and concentration of gelling agent on the physicochemical and organoleptic properties of carrot jelly drink. This study uses the Nested design (nested) which consists of two factors (treatment) with three replications. The first treatment is the type of gelling agent which consists of two levels, namely A1 (carrageenan), and A2 (agar-agar). The second treatment was the gelling agent concentration consisting of four levels, namely B1 (0.1% concentration), B2 (concentration 0.2%), B3 (concentration 0.3%) and B4 (concentration 0.4%). The analysis tested were water content, antioxidant activity, total carotenoid, TPT, gel consistency, viscosity, syneresis, color intensity, and organoleptic test (appearance, taste, and mouthfeel). The results showed that there was a real interaction on the combination of type treatment and gelling agent concentration on water content, gel consistency, TPT, viscosity, syneresis, organoleptic taste, and organoleptic mouthfeel. The best quality of jelly drink is produced from A1B4 treatment (carrageenan concentration of 0.4%) with moisture content characteristics of 80.17%; TPT 18.67oBrix; antioxidant activity 30.17%; total carotenoid 9397.60 µg / 100gram; gel consistency of 0.0455 N / mm2, viscosity of 10.67 d.Pas; L color intensity 36.70, a + 1.73, b + 8.90; syneresis 24 hours 7.46%, 48 hours 14.56%, 72 hours 21.34%; appearance score of 7.20 (interesting); taste score of 6.50 (good); and mouthfeel score of 7.63 (it feels like there is a gel).