PENGARUH PERBANDINGAN SARI DAUN CINCAU (Cyclea barbata L. Miers) DENGAN SARI DAUN SUJI (Dracaena angustifolia) DAN JUMLAH KARAGENAN TERHADAP MUTU MINUMAN JELI (The effect of Ratio of Grass Jelly Leaves Extract (Cyclea barbata L. Mier) and Suji Leaves Ext - Husnul Fauzi Rambe; Sentosa Ginting; Zulkifli Lubis (Jurnal Rekayasa Pangan dan Pertanian, 2018)
ABSTRACT This research  was conducted to determine the effect of ratio of  grass jelly leaves extract and suji leaves extract and amount of carrageenan on jelly drink quality. This research used a completely randomized design with two factors: the ratio of grass jelly leaves extract and suji leaves extract (C) : (90%:10%, 70%:30%, 50%:50%, 30%:70%, 10%:90%), and amount of carrageenan (K) : (0,25%), (0,50%), and  (0,75%). The results showed that the ratio of grass jelly leaves extract and suji leaves extract gave highly significant effect on moisture content, fiber content, ash content, vitamin C content, total acid, color hedonic test, color and texture score test of jelly drink. The amount of carrageenan gave highly significant effect on moisture content, fiber content, ash content, vitamin C content,  total acid, color hedonic test, color and texture score test of jelly drink. The ratio of grass jelly leaves extract and suji leaves extract of 90% : 10% and amount of carrageenan of 0,75% produced the best quality of jelly drink. Keywords: Carrageenan, Grass Jelly Leaves Extract, Jelly Drink, Suji Leaves Extract ABSTRAK Penelitian ini dilakukan untuk menentukan pengaruh perbandingan sari daun cincau dengan sari daun suji dan jumlah karagenan terhadap mutu minuman jeli. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan sari daun cincau dengan sari daun suji  (C) : (90%:10%, 70%:30%, 50%:50%, 30%:70%, 10%:90%), dan jumlah karagenan (K) : (0,25%), (0,50%), dan (0,75%). Hasil penelitian menunjukkan bahwa perbandingan sari daun cincau dengan sari daun suji memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar abu, kadar vitamin C, total asam,  uji hedonik warna, uji skor warna, dan uji skor tekstur minuman jeli. Jumlah karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar abu, kadar vitamin C, total asam, uji hedonik warna, uji skor warna, dan uji skor tekstur  minuman jeli. Interaksi kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali kadar abu. Perbandingan sari daun cincau dengan sari daun suji 90% : 10% dan jumlah karagenan 0,75% menghasilkan minuman jeli dengan mutu terbaik.   Kata kunci: Karagenan, Minuman Jeli, Sari Daun Cincau, Sari Daun Suji.