<![CDATA[The Preference Levels of Mango Fruit Jellydrink and Mellon from Various Concentration of Thickness in Wonorejo Village, Madiun District. Jelly drink processing through Sustainable Reserve Food Garden (KRPL) is expected to optimize mango and melon commodities in Wonorejo Village. This research aims to determine the concentration of carrageenan in jelly drinks preferred by panelists. Activities were carried out in Wonorejo Village, Mejayan Subdistrict, Madiun District and Post Harvest Laboratory of East Java AIAT, from April to May 2014. Research used a Factorial Randomized Block Design. The treatments tested were: A) Fruit types (mango and melon); B) Carrageenan concentrations included 1) 1.4 gr / liter; 2) 2.4 gr / liter and 3) 3.4 gr / liter. Parameters observed included 1) Physical and chemical properties; 2) Organoleptic assessment; 3) The response of the panelists to jelly drink and 4) Ranking of product preferences. The most preferred of mango jelly drink was treatment with addition of carrageenan 2.4 gr / liter, the color values, thickness, aroma, taste and level of preference in general showed the highest namely: 4.4; 3.75; 4; 3.55 and 3.85, respectively. The number of panelists who liked and very liked based on the parameters of color, taste, thickness, aroma and overall parameters as much as 90%; 50%; 60%; 80% and 70%. TAT value; viscosity; pH; TPT and L are 0.444 (%) respectively; 1810 (cps); 4,245; 25.40 and 30.60. The most preferred of melon jelly drink was treatment with addition of carrageenan 1.4 gr / liter; values of color, taste, thickness, aroma and level of preference in general shows the highest, respectively: 4.55; 3.8; 4.1; 4.1 and 4.15. The number of panelists who liked and very like based on the parameters of color, taste, thickness, aroma and overall parameters as much as 100%; 65%; 85%; 85% and 90%. The TAT value; viscosity; pH; TPT and L are 0.139% respectively; 331 cps; 6,395; 21.10 and 33.30. Keywords: jelly drink, melon, manggo, organoleptic test ABSTRAK Pengolahan jelly drink melalui kawasan rumah pangan lestari (KRPL) diharapkan dapat mengoptimalkan komoditas mangga dan melon di Desa Wonorejo. Penelitian ini bertujuan untuk mengetahui konsentrasi karagenan sehingga menghasilkan jelly drink yang disukai panelis. Kegiatan dilakukan di Desa Wonorejo, Madiun dan Laboratorium Pasca Panen BPTP Jawa Timur, mulai bulan April sampai Mei 2014. Penelitian menggunakan Rancangan Acak Kelompok faktorial. Perlakuan yang diujikan: A) Jenis buah (Mangga dan Melon); B Konsentrasi karagenan: 1) 1,4 gr/ liter, 2) 2,4 gr/ liter, dan 3) 3,4 gr/liter. Parameter yang diamati: 1) Sifat fisik dan kimia; 2) Penilaian organoleptik; 3) Respon penerimaan panelis terhadap jelly drink; dan 4) Peringkat kesukaan produk. Jelly drink mangga yang paling disukai panelis adalah perlakuan penambahan karagenan 2,4 gr/liter dengan nilai (warna, kekentalan, aroma, rasa dan tingkat kesukaan secara umum) paling tinggi, yaitu: 4,4; 3,75; 4; 3,55 dan 3,85. Jumlah panelis yang menyatakan suka sampai sangat suka berdasarkan parameter warna, rasa, kekentalan, aroma dan keseluruhan parameter sebanyak 90%; 50%; 60%; 80% dan 70%. Nilai TAT; viskositas; pH; TPT dan L yaitu 0,444 (%); 1810 (cps); 4,245; 25,40 dan 30,60. Jelly drink melon yang paling disukai panelis yaitu perlakuan penambahan karagenan 1,4 gr/liter dengan nilai warna, rasa, kekentalan, aroma, dan tingkat kesukaan secara umum menunjukkan paling tinggi, yaitu: 4,55; 3,8; 4,1;4,1 dan 4,15. Jumlah panelis yang menyatakan suka sampai sangat suka berdasarkan parameter warna, rasa, kekentalan, aroma dan keseluruhan parameter sebanyak 100%; 65%; 85%; 85% dan 90%. Nilai TAT; viskositas; pH; TPT; L berturut-turut adalah 0,139%; 331 cps; 6,395; 21,10 dan 33,30.Kata kunci: jellydrink, melon, mangga, uji organoleptik]]>
