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All Journal MARSEGU : Jurnal Sains dan Teknologi
Bernard, Rianty
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering

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KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JELLY DRINK FILTRAT DAUN KELOR YANG DITAMBAHKAN GELATIN Bernard, Rianty; Lopulalan, Cynthia G. Christina; Picauly, Prisylia
MARSEGU : Jurnal Sains dan Teknologi Vol. 1 No. 7 (2024): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/1.7.2024.692-699

Abstract

Tropical plants that have health benefits are moringa plants. Moringa is currently the most widely consumed food. The aim of this study was to analyze the chemical and organoleptic characteristics of moringa leaf extract jelly drinks processed with gelatin concentrate. The design used was a Randomized Design (CRD) with gelatin concentration treatments of 30, 40 and 50%, 3 replications. The results obtained were that the higher the concentration of gelatin had a significant effect on fiber, vitamin C and dissolved solids content, and reduced water content. The results of the organoleptic test showed that the three treatments did not provide a significant effect between treatments.
Co-Authors Lopulalan, Cynthia G. Christina Picauly, Prisylia