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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Ulya Sarofa
Faculty of Engineering, Food Technology Study Program, Universitas Pembangunan Nasional “Veteran” East Java. Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Physicochemical and Organoleptic Characteristics of Jelly Drink Produced from Lamtoro Gung (Leucaena leucocephala) Seed Juice, Pineapple Juice, and Kappa Carrageenan Vania Tiara Salsabila; Ulya Sarofa; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.894

Abstract

In this study, jelly drink was produced using lamtoro gung seed juice as a plant-based protein source, proportioned with pineapple juice to enhance aroma and flavor, and kappa carrageenan as a hydrocolloid to form the gel texture of the jelly drink. This study was an experimental research aimed at determining the effects of the proportions of lamtoro gung juice and pineapple juice, as well as the addition of kappa carrageenan, on the physicochemical and organoleptic characteristics of the jelly drink. The study employed a factorial Completely Randomized Design (CRD) with two factors and two replications. Factor I was the proportion of lamtoro gung juice to pineapple juice (60:40, 50:50, and 40:60), while Factor II was the concentration of kappa carrageenan (0.2%, 0.3%, and 0.4%). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The best treatment was obtained from the proportion of lamtoro gung juice to pineapple juice of 40:60 with the addition of 0.4% carrageenan. This treatment exhibited favorable physicochemical and organoleptic characteristics, including moisture content (77.575%), total solids (22.675%), pH (4.69), total soluble solids (21 °Brix), protein content (0.935%), antioxidant activity (63.12%), vitamin C content (17.89%), syneresis (39.345%), viscosity (630), and hedonic scores for color 3.84 (neutral to slightly liked), aroma 3.36 (neutral to slightly liked), taste 3.84 (neutral to slightly liked), and texture 3.84 (neutral to slightly liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3 – Good Health and Well-BeingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and Production
Effect of Sodium Alginate and Coconut Shell Liquid Smoke Concentration on The Characteristics of Restructuring Catfish (Pangasius sp.) Jerky Ulya Sarofa; Rosida; Deane Damayanty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.895

Abstract

Restructuring is the process of recombining crushed materials into new products with the help of binding agent. The use of sodium alginate as a binding agent and the addition of liquid smoke are expected to improve the character of catfish jerky during restructuring. The purpose of this study was to determine the effect of sodium alginate and liquid smoke addition to physical, chemical and organoleptic properties on the quality of restructuring catfish jerky. This study used a Complete Randomised Design factorial pattern with two factors: calcium alginate concentration (0,5%, 0,75%, 1%) and liquid smoke concentration (1%, 2%, 3%). The data obtained were then analysed using analysis of variance (ANOVA). If there were differences, the Duncan multiple range test (DMRT) was carried out. The research results indicate that there was an interaction between the concentrations of sodium alginate and liquid smoke, with each significantly affecting the yield, moisture content, ash content, protein content, and hardness of the restructured catfish jerky produced. Sensory evaluation showed significant effects on texture, taste, and colour parameters, but no significant effect on aroma. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate ActionSDG 15: Life on Land
Co-Authors Deane Damayanty Riski Ayu Anggreini Rosida Vania Tiara Salsabila