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All Journal International Journal of Advances in Applied Sciences Jurnal Ilmu Pertanian Indonesia Jurnal Pangan dan Gizi International Journal of Science and Engineering (IJSE) Animal Agricultural Journal Journal of Nutrition College Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Indonesian Journal of Agricultural Research Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Litbang Provinsi Jawa Tengah Journal of Agri-Food Science and Technology (JAFoST) Mediagro Jurnal Teknologi Pangan Jurnal Ilmiah Sains Jurnal Agripet
Bhakti Etza Setiani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Physical, Chemical, and Hedonic Characteristics of Mango Arumanis (Mangifera indica L.) Jelly Drink with Varied Carrageenan Addition as Gelling Agent Susanti, Siti; Urai, Asya Sabila; Setiani, Bhakti Etza; Legowo, Anang Mohamad; Kusumastuti, Maela Rizky
Journal of Agri-Food Science and Technology Vol. 6 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i4.13799

Abstract

This study contributed to evaluate the effect of different concentrations of kappa carrageenan on the physicochemical and sensory properties of Arumanis mango (Mangifera indica L.) jelly drink. Kappa carrageenan, a sulphated polysaccharide extracted from red seaweed, is widely used in the food industry as a gelling, thickening, and stabilizing agent. Arumanis mango, known for its sweet taste and strong aroma, has limited natural pectin content, thus requiring additional hydrocolloids for gel formation. Four concentrations of kappa carrageenan (0.35%, 0.40%, 0.45%, and 0.50%) were tested using a Completely Randomized Design with five replications. Physicochemical parameters (syneresis, viscosity, pH and moisture content) and sensory attributes (texture, taste, aroma, color, and overall acceptance) were evaluated. Results showed that carrageenan concentration significantly (p<0.05) influenced all tested parameters. Increasing carrageenan levels enhanced viscosity and pH while reducing syneresis moisture content. Sensory analysis revealed that the 0.40% carrageenan treatment (P2) produced the most desirable texture and overall acceptability. This study highlights that the optimal carrageenan concentration ensures a balance between physicochemical stability and consumer preference, contributing new insight into the development of high-quality jelly drinks from local mango varieties.
Co-Authors Adinur Chrismanuel Agatha Intan Wihenti Aghnia Ulul Azmi Putri Aghnia Ulul Azmi Putri Ahmad Ni’matullah Al-Baarri Al-Baarri, Ahmad Ni'matullah Alyarahma Nur Aisya Amalina Nur Azizah Aminuyati Anang M Legowo Antonius Hintono Antonius Hintono Any Widiyastuti Arba'ani Ies Wahyaningtyas Arie Widya Sukma Arini, Annisa Shafa Putri Arissaputra, Hermawan Asri Astuti Astuti, Asri Aulia Nabila Ayulianti Wakhidah Bambang Dwiloka Bambang Sulistiyanto Bambang Sulistiyanto Bintoro, V Priyo Cahya Setya Utama Cahya Setya Utama Damayanti, Safitri Dian Wahyu Harjanti Dian Wahyu Harjanti Edy Kurnianto Erningtyas Elok Fatika Ambarwati Fauzia Kusuma Wulandari Febryan Taufiq Gavinda Shailla Nidya Putri Gilang Ade Perdana Handoko, Nisfa Handoko, Nisfa Rama Kamila Hanifah Mustika Wahda Hati, Intan Permata Hatta Mardhika Heni Rizqiati Hermawan Arissaputra Hidayatul Munawaroh Julia Ester Lumbantoruan Khusna Irsalina Kusrahayu Kusrahayu Kusuma Melati Faizun Sunarko Kusumastuti, Maela Rizky Legowo, Anang Lumbantoruan, Julia Ester Melda Afrianti Mohammad Aburizal Bahri Muhammad Ansori Nabila, Aulia Zalfa Nadhia Octaviyanti Natalia Putri Erva Simbolon Nisa Ishma Savitry Nova Damayanti Kurniawan Noviadi Setyo Untoro Novita Wibowo Nurussyifa, Salsabila Yasinta Nurwantoro . Nurwantoro Nurwantoro Nyoman Suthama Octavianti Paramita Patriasari, Novita Dewi Perdana, Gilang Ade Pramono, Yoyok Prima Dewi Ramadhani Purwitasari, Lutfi Rahimi, Vini Ramadhaningrum, Ilma Muliasari Rani Prihatiningsih Rejeki Dewi Pramesti Rifqi Nur Fauzi Risa Fazriyati Siregar Rosidah Rosidah Salma Salsabila Santi Arum Pertiwi Sigit Sulistiarto Silvia Kumala Dewi Siti Susanti Siti Susanti Siti Susanti, Siti Soni Prihutomo, Soni Sri Mulyani Sri Mulyani SRI RAHAYU Sudjono, Elisabeth Febriane Lovita Sulistiarto, Sigit Sunarko, Kusuma Melati Faizun Sutopo Sutopo Sutopo Sutopo Umiyati Atmomarsono Urai, Asya Sabila V Priyo Bintoro V. Priyo Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Wulan Sumekar Yasinta Azhar Sausan Yasmine Setya Adilla Mawardi Yesica Rani Ginting Yoga Pratama Yoga Pratama Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono