Daya terima konsumen terhadap jelly drink belimbing wuluh

Abstract

Belimbing wuluh (Averrhoa bilimbi L.) is a well-known traditional medicinal plant that thrives in Indonesia. The amount of fruit production per year can reach 1500 pieces per plant but is easily damaged, its shelf life is short, the taste of sour fruit causes not many people to consume the fruit fresh, in addition, have a low selling price and economic value. Therefore to increase the storage capacity, selling price, and economic value it is necessary to process into functional foods such as jelly drinks. This study aims to determine consumer acceptance of Belimbing wuluh (Averrhoa bilimbi L.) jelly drink products. The method of this research was the design of random group. The first factor is the concentrate of carrageenans (1%; 1,5%; 2%) and the second factor is the concentrate of sugars (13%, 15%). Observations on Belimbing wuluh (Averrhoa bilimbi L.) jelly drink (taste, color, aroma, suction power, and mouthfeel) by 25 untrained panelists. Organoleptic test data were analyzed by nonparametric statistical methods using the Friedman test. The results showed that the best treatments on consumer acceptance of jelly drink Belimbing wuluh (Averrhoa bilimbi L.) in an organoleptic manner was obtained from treatment with 1,5% carrageenan and 15% sugar with a product value of 2,39 with a mean value of panelist favorability to taste on 6,23; the color on 7,76; aroma on 7,19; suction power on 8,5; mouthfeel on 7,54.

The Effect of Gelatin and Xanthan Gum Concentration on Diversification of Dark Chocolate Praline Jelly Coffee Products

“…Reliable sensory assessors should demonstrate accuracy, precision, and agreement with one another. Developing new recipes and subjecting them to sensory evaluation can help improve the quality and consumer appeal of dark chocolate coffee jelly products [23].…”

“…This increase is due to xanthan gum consisting of heteropolysaccharides formed from D-glucose linked through 1-4 glycosidic bonds. The presence of glucose will increase the sugar content in the jelly [23]. The results of the fat content analysis of the dark chocolate produced can be seen in Table 6.…”

Karakteristik Fisikokimia Dan Organoleptik Minuman Jeli Dengan Perbedaan Konsentrasi Karagenan, Glukomanan, Dan Tepung Pisang Terfermentasi

“…Gelling agents yang umum digunakan dalam pembuatan minuman jeli adalah karagenan. Penelitian sebelumnya telah banyak menggunakan karagenan untuk pembuatan minuman jeli (Febriyanti dan Yuninta, 2015; Sugiarso dan Nisa, 2015; Saputri et al, 2021). Minuman jeli dengan gelling agents karagenan menghasilkan produk minuman jeli dengan gel yang kaku dan tingkat sineresis yang tinggi.…”