HANIFIYATUSSAMHA, MAYESTI (2023) PENGARUH KOMBINASI KAPPA KARAGENAN DAN AGAR TERHADAP JELLY DRINK ROSELLA (Hibiscus sabdariffa L.) (23dt470). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Mayesti Hanifiyatussamha. 26060119130072. Pengaruh Kombinasi
Kappa Karagenan dan Agar Terhadap Jelly Drink Rosella (Hibiscus sabdariffa L.).
Lukita Purnamayati dan Eko Nurcahya Dewi).
Kappa karagenan merupakan hidrokoloid yang berasal dari rumput laut
serta dikenal kemampuannya dalam membentuk gel. Agar adalah hidrokoloid
dengan berbagai macam kegunaan, salah satunya sebagai gelling agent pada
makanan. Jelly drink adalah minuman penunda lapar yang kaya serat, sehingga
berpotensi sebagai produk pangan fungsional. Pembuatan jelly drink membutuhkan
gelling agent dari senyawa hidrokoloid. Bunga rosella (H. sabdariffa L.) mampu
menghasilkan warna merah dan mempunyai rasa asam sehingga berpotensi sebagai
pewarna serta perisa alami. Gelling agent terlalu banyak menyebabkan jelly drink
sulit disedot, namun jika terlalu sedikit produk bersifat cair. Penelitian ini bertujuan
untuk mengetahui pengaruh kombinasi kappa karagenan dan agar terhadap
karakteristik jelly drink rosella. Kombinasi kappa karagenan : agar yang digunakan
yaitu perlakuan A 0,20% : 0,05% ; perlakuan B 0,10% : 0,10% ; dan perlakuan C
0,10% : 0,15%. Data uji penelitian dianalisis dengan metode Rancangan Acak
Kelompok (RAK). Hasil penelitian menunjukkan bahwa kombinasi kappa
karagenan dan agar berpengaruh nyata terhadap nilai pH, viskositas, sineresis,
warna parameter lightness (L*) dan serat pangan, namun tidak berpengaruh nyata
terhadap nilai warna parameter redness (a*) dan yellowness (b*). Formulasi terbaik
diperoleh dari perlakuan C yang menghasilkan nilai pH 2,71; viskositas 1,07 Pa.s;
sineresis 0,04%, lightness (L*) 15,61; redness (a*) 2,26; yellowness (b*) 1,61; dan
serat pangan 12,92%. Karakteristik jelly drink yaitu free flowing, sedikit kenyal,
dan mudah dikonsumsi menggunakan sedotan dengan nilai rata-rata hedonik
4,35<µ<4,57.
Kata kunci: Agar, Jelly drink, Kappa karagenan, Rosella.

ABSTRACT
(Mayesti Hanifiyatussamha. 26060119130072. The Effect of Kappa
Carrageenan and Agar Combination on Roselle Jelly Drink (Hibiscus sabdariffa
L.). Lukita Purnamayati and Eko Nurcahya Dewi).
Kappa carrageenan is a hydrocolloid derived from seaweed and is known
for its ability to form gel. Agar is a hydrocolloid with various uses, one of which is
as a gelling agent in food. Jelly drink is a hunger-killing drink that is rich in fiber,
so it has the potential to be a functional food product. Making jelly drinks requires
a gelling agent from hydrocolloid compounds. Rosella flowers (H. sabdariffa L.)
are capable of producing a red color and have a sour taste, so they have the
potential to be used as a natural coloring and flavoring. Too much gelling agent
makes the jelly drink difficult to suck, but if there is too little the product is liquid.
This research aims to determine the effect of the combination of kappa carrageenan
and agar on the characteristics of rosella jelly drink. The combination of kappa
carrageenan: agar used was treatment A 0.20%: 0.05%; treatment B 0.10%:
0.10%; and treatment C 0.10%: 0.15%. Research test data were analyzed using the
Randomized Block Design method. The research results showed that the
combination of kappa carrageenan and agar had a significant effect on the pH
value, viscosity, syneresis, color parameter lightness (L*) and dietary fiber, but had
no significant effect on the color parameter value redness (a*) and yellowness (b*).
The best formulation was obtained from treatment C which produced a pH value of
2.71; viscosity 1.07 Pa.s; syneresis 0.04%, lightness (L*) 15.61; redness (a*) 2.26;
yellowness (b*) 1.61; and dietary fiber 12.92%. The characteristics of jelly drinks
are free flowing, slightly chewy, and easy to consume using a straw with an average
hedonic value of 4.35<µ<4.57.
Keywords: Agar, Jelly drink, Kappa carrageenan, Roselle.

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