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All Journal Jurnal Sains dan Teknologi Pangan
Ghina Amalia Herman
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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The Effect of Variation in Carrageenan and Konjac Concentration on the Chemical and Organoleptic Characteristics of Tender Coconut Water Prebiotic Jelly Drink Dina Fithriyani; Ghina Amalia Herman; Syahrizal Nasution; Afrida Nurwulan; Hanifa Bagus
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 5 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/edpb9w55

Abstract

Tender coconut water contains minerals and vitamins that are beneficial to health, but it has a relatively short shelf life. So, it needs to be processed into a value-added product such as a jelly drink. This study aimed to determine the effect of varying carrageenan and konjac concentrations on the chemical and organoleptic characteristics of tender coconut water jelly drink. The study used a Completely Randomized Design (CRD) with five carrageenan-to-konjac ratios: P1 (100:0), P2 (75:25), P3 (50:50), P4 (25:75), and P5 (0:100), with two replications. The observed parameters included moisture content, pH, total soluble solids (TSS), crude fiber content, and organoleptic properties. The results showed that variations in carrageenan and konjac concentrations had no significant effect on moisture content and TSS, but significantly affected pH, crude fiber content, and organoleptic characteristics. Treatment P4 (carrageenan: konjac 25:75) obtained the highest preference scores for taste, suction ability, and overall acceptance. Based on the results, the carrageenan-to-konjac ratio of 25:75 was identified as the best formulation for producing tender coconut water jelly drink.
Co-Authors Afrida Nurwulan Fithriyani, Dina Hanifa Bagus Syahrizal Nasution