<![CDATA[AbstractPapaya fruit is susceptible to damage and has a shorter shelf life so product diversification efforts are needed to extend the shelf life of papaya fruit. Efforts to diversify papaya fruit by innovating it into a papaya juice jelly drink. Making jelly drinks requires two gelling agents, namely carrageenan and konjac. This research was carried out to find the effect and appropriate formulation of carrageenan and konjac on the sensory, physical and chemical properties of papaya juice jelly drink. Formulation of carrageenan and konjac at 55%:45% (P1), 60%:40% (P2), 65%:35% (P3), 70%:30% (P4), 75%:25% (P5) , 80%:20% (P6). The formulation of the 6 samples was then tested for viscosity, syneresis, water content, pH, suction power scoring test, hedonic test based on taste, color, aroma and overall acceptability parameters. P3 is the most preferred and best formulation of carrageenan and konjac 70%:30% based on the quality of the chemical content. Scoring test results suction power value 3.31 (like), hedonic test taste 3.70 (like), aroma 3.33 (like), color 3.68 (like), overall acceptance 3.98 (very like), viscosity 12.00 dPa.s, syneresis 0.77 %, water content 80.35%, pH 3.92, total plate count 24.5x 102 and beta-carotene of 0.057 mg/ 100g. Keywords: papaya, carrageenan, konjac, jelly drink, viscosity AbstrakBuah pepaya rentan terhadap kerusakan dan memiliki daya umur simpan yang lebih pendek sehingga diperlukan upaya diversifikasi produk untuk memperpanjang umur simpan buah pepaya. Upaya diversifikasi buah pepaya dengan menginovasikannya menjadi jelly drink sari buah pepaya. Pembuatan jelly drink diperlukan dua bahan gelling agent yaitu karagenan dan konjak. Penelitian ini dilaksanakan untuk menemukan pengaruh dan formulasi yang tepat antara karagenan dan konjak terhadap sifat sensori, fisik dan kimia jelly drink sari buah pepaya. Formulasi dari karagenan dan konjak sebesar 55%:45% (P1), 60%:40% (P2), 65%:35% (P3), 70%:30% (P4), 75%:25% (P5), 80%:20% (P6). Formulasi ke 6 sampel di uji viskositas, sineresis, kadar air, pH, uji skoring daya sedot, uji hedonik berdasarkan parameter rasa, warna, aroma, dan penerimaan keseluruhan. P3 adalah formulasi karagenan dan konjak sebesar 70%:30% yang paling disukai dan terbaik berdasarkan mutu kandungan kimia. Hasil uji skoring nilai daya sedot 3,31 (suka), uji hedonik rasa 3,70 (suka), aroma 3,33 (suka), warna 3,68 (suka), penerimaan keseluruhan 3,98 (sangat suka), viskositas 12,00 dPa.s, sineresis 0,77 %, kadar air 80,35%, pH 3,92, uji angka lempeng total 24,5x 102dan beta-karoten sebesar 0,057 mg/100g. Kata kunci: pepaya, karagenan, konjak, jelly drink, viskositas]]>
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