PENGARUH SUKROSA DAN KARAGENAN EUCHEUMA COTTONII TERHADAP KARAKTERISTIK FISIKOKIMIA PERMEN JELI BERBAHAN DASAR KOPI ARABIKA (Coffea Arabica L.)

Making jelly candy based coffee as a new innovation is enjoying coffee in
a different way, namely jelly candy. Coffee is a type of drink with a distinctive taste
and has a physiological effect on freshness so that it is in great demand by the
publicProcessing of jelly candy from Arabica coffee can improve the functional
properties of jelly candy due to the presence of antioxidants in coffee, it is also safe
for people with stomach disease. The main constituents of jelly candy manufacture
are pectin, sugar (sucrose), acids and gums such as carrageenan. The use of
carrageenan is as a gelling agent, stabilizer, thickener and can affect the properties
of jelly candy.
This study used a completely randomized design (CRD) factorial with two
factors and three replications. The percentage of each ingredient used is sucrose
30%, 40% and 50% and carrageenan is 3%, 5% and 7%. Parameters tested included
moisture content, ash content, texture (elasticity), brightness (L) and organoleptic
(color, texture and taste).
The results showed that the addition of different concentrations of sucrose
and carrageenan had a very significant effect on the values of moisture content, ash
content, brightness level (L) and organoleptic (color, texture and taste). Based on
the De Garmo best treatment test, the concentration of the addition of sucrose and
carrageenan produced the best physicochemical and organoleptic quality of Arabica
coffee keli candy in the L2K2 treatment (40% sucrose + 5% carrageenan) which
had a moisture content of 17.39%, ash content of 0.96 %, texture 4.04 N, brightness
level (L) 24.39, color score 4.17 (rather bright), texture score 4.80 (slightly chewy)
and taste score 5.30 (delicious).