The Physicochemical Properties of the Jelly Drink Produced by Mixing Pedada (Sonneratia caseolaris) and Young Coconut Juices with Carrageenan

¹ Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur
² Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur
³ Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur
⁴ Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional “Veteran” Jawa Timur

^* Corresponding author: jariyah.tp@upnjatim.ac.id

Abstract

This research was conducted to determine the physicochemical properties of the jelly drink produced using the pedada and young coconut fruit juices with carrageenan. A Completely Randomized Design was used with two factors consisting of pedada : young coconut juice ratio at 60:40, 70:30, and 80:20 as well as the addition of carrageenan at 0.25, 0.30, and 0.35% which are replicated twice with 5% of DMRT. The best mixture was 60:40 pedada to young coconut fruit juice with 0.35% carrageenan due to its ability to produce jelly drinks with a total acid content of 0.50%, antioxidant activity at 43.87%, total sugar at 19.00%, syneresis at 1.81%, gel strength at 1.16 N, and dietary fibre at 9.20%. Moreover, the organoleptic test showed the score of taste was 3.64, the texture was 3.64, the aroma was 3.20, and the colour was 3.76 and this generally means the drink was much flavoured by the panellists.