PEMBUATAN MINUMAN JELI DAUN KACAPIRING (Gardenia jasminoides Ellis) DENGAN PENAMBAHAN KARAGENAN (The Making of Jelly Drink Kacapiring Leaf (Gardenia Jasminoides Ellis) with Addition of Carrageenan) - Mutiah Mutiah; Rona J. Nainggolan; Terip Karo-Katro (Jurnal Rekayasa Pangan dan Pertanian, 2018)
ABSTRACT The research was performed to find the effect of ratio of kacapiring leaf with water and addition of carrageenan. The research was using completely randomized design with two factors, i.e. ratio of kacariping leaf with water (M) (1:5), (1:10), (1:15),  (1:20) and addition of carrageenan (A) (0,1%), (0,2%), (0,3%), and (0,4%).  Parameters analyzed were water content, ash content, fiber content, total soluble solid, total microbe, hedonic test of color, flavor, taste, and texture, score test of color and texture. The results showed that the ratio of kacapiring leaf with water had highly significant effect on ash content, fiber content, and had significant effect on tatal microbe, and score test of color. Addition of carrageenan had highly significant effect on the water content, ash content, fiber content, total soluble solid, hedonic test of texture and score test of texture. interaction between the two factors had highly significant effect fiber content and total soluble solid. The best of jelly drink kacapiring leaf was at the ratio kacapiring leaf with water (1:20) and addition of carrageenan 0,4%. Keyword : kacapiring leaf, carrageenan, and jelly drink ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan daun kacapiring dengan air dan penambahan karagenan terhadap mutu minuman jeli daun kacapiring. Penelitian ini menggunakan rancangan acak lengkap faktorial  dengan dua faktor yaitu perbandingan daun kacapiring dengan air (M) (1:5), (1:10), (1:15), (1:20), dan penambahan karagenan (A) (0,1%), (0,2%), (0,3%), dan (0,4%). Parameter yang dianalisis adalah kadar air, kadar abu, kadar serat kasar, total padatan terlarut, total mikroba, nilai  hedonik warna, aroma, rasa, dan tekstur serta nilai skor warna dan tekstur. Hasil penelitian menunjukkan perbandingan daun kacapiring dengan air memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat, dan berbeda nyata terhadap total mikroba dan nilai skor warna. Penambahan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total padatan terlarut, nilai hedonik tekstur dan nilai skor tekstur. Interaksi antar kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar serat dan total padatan terlarut. Minuman jeli daun kacapiring terbaik diperoleh dari perbandingan daun kacapiring dengan air (1:20), dan penambahan karagenan (0,4%).   Kata Kunci : daun kacapiring, karagenan, dan minuman jeli