PENGARUH PENAMBAHAN KELOPAK ROSELLATERHADAP MUTU SENSORI PERMEN JELLY DARI ALBEDO SEMANGKA

Abstract

Jelly candy is one of the popular candy among people especially children. The purpose of this research was to obtain the best ratio albedo of watermelon and rosella flower petals in the manufacture of jelly candy. This research used Complete Randomized Design (CRD) Experiment with five treatments and three replications. If F count equal or bigger than F table, then will do next test DNMRT (Duncan’s New Multiple Range Test) at level 5%. The treatments in this research were A₁R₁ (ratio of watermelon albedo extracts and rosella petals extracts 90 : 10), A₂R₂ (ratio of watermelon albedo extracts and rosella petals extracts 80 : 20), A₃R₃ (ratio of watermelon albedo extracts and rosella petals extracts 70 : 30), A₄R₄ (ratio of watermelon albedo extracts and rosella petals extracts 60 : 40) and A₅R₅ (ratio of watermelon albedo extracts and rosella petals extracts 50 : 50). The results showed that extract albedo of watermelon and rosella petals significantly affected the description of sensory test to colour, texture, flavor, teste and hedonic test. The best formulation of jelly candy was A₅R₅ with organoleptic scores of A₅R₅ were colour 4.46 (red), taste 3.83 (acid), texture 2.91 (rather chewy), flavour 3.83 (rosella flavour) and 4.36 (hedonic over all test).

Keywords: Jelly candy, albedo of watermelon, petals of rosella.