PENGARUH KONSENTRASI SARI JAHE MERAH (Zingiber officinale var. Rubrum) DAN GELATIN TERHADAP KARAKTERISTIK FISIK DAN ORGANOLEPTIK PERMEN JELLY AIR KELAPA

Mature coconut water is often considered waste, but it actually contains high levels of minerals. One way to utilize old coconut water is by processing it into jelly products. The addition of red ginger extract can enhance its health benefits and improve the strong flavor and aroma typical of old coconut water. This research aims to analyze the effect of variations in the concentration of added red ginger extract and gelatin on the physical, chemical, and organoleptic properties of coconut water jelly candy. This research used a Completely Randomized Design (RAL) with a factorial pattern consisting of two factors: the concentration of red ginger extract and gelatin. The concentrations of red ginger extract used were 4%, 8%, and 12%, combined with gelatin concentrations of 10%, 20%, and 30%. The results showed that variations in the concentrations of red ginger extract and gelatin significantly affected the physical characteristics of coconut water jelly candy. The addition of red ginger extract had a significant effect on antioxidant activity, moisture content, hardness, gumminess, aroma, and spiciness. Gelatin addition significantly affected the moisture content, hardness, and gumminess of the jelly candy made from coconut water.