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All Journal Journal of Agri-Food Science and Technology (JAFoST)
Bhakti Etza Setiani
Food Technology, Department of Agriculture, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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The Effect of Carrageenan and Konjac Proportion as Gelling Agents on the Physicochemical Characteristics and Hedonic Value of Arum Manis Mango Jelly Drink Siti Susanti; Hafidhi Izzati; Bhakti Etza Setiani; Hega Bintang Pratama Putra; Maela Rizky Kusumastuti
Journal of Agri-Food Science and Technology Vol. 7 No. 1 (2026): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v7i1.13800

Abstract

This study investigated the effect of carrageenan and konjac ratios as gelling agents on the physicochemical and sensory properties of Arumanis mango (Mangifera indica L.) jelly drink. Jelly drinks are increasingly popular functional beverages, but their texture and stability depend heavily on the gelling system applied. Carrageenan forms strong gel networks but is prone to syneresis, whereas konjac glucomannan improves viscosity and elasticity. Their combination is contributed to produce a stable and consumer-acceptable jelly drink. Four gelling agent ratios (100:0, 80:20, 60:40, and 40:60 carrageenan-to-konjac) were prepared in a Completely Randomized Design (CRD) with five replications. Parameters measured included moisture content, pH, syneresis, viscosity, and hedonic acceptance by 25 semi-trained panelists. Results showed that increasing konjac proportion significantly decreased moisture content (90.99–90.05%) and syneresis (27.87–14.59%), while enhancing viscosity (194.50–321.50 cP). The pH decreased with higher konjac levels (5.50–5.22) due to the presence of organic acids in mango interacting with konjac glucomannan. Sensory evaluation revealed that texture was significantly affected, with the 60:40 carrageenan-to-konjac ratio (P2) achieving the highest acceptance for chewiness and ease of sipping. Color, taste, and aroma showed no significant differences across treatments, although mango aroma dominated the product profile. Overall, the combination of carrageenan and konjac demonstrated a synergistic effect in improving stability and consumer preference. The 60:40 ratio was identified as the most favorable formulation. This research contributes to the development of functional jelly drinks based on tropical fruits.
Physical, Chemical, and Hedonic Characteristics of Mango Arumanis (Mangifera indica L.) Jelly Drink with Varied Carrageenan Addition as Gelling Agent Siti Susanti; Asya Sabila Urai; Bhakti Etza Setiani; Anang Mohamad Legowo; Maela Rizky Kusumastuti
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 Anang Mohamad Legowo Asya Sabila Urai Hafidhi Izzati Maela Rizky Kusumastuti Putra, Hega Bintang Pratama Siti Susanti