ANALISIS FISIKO-KIMIA PERMEN JELLY SARI BUAH JAMBU MERAH (Psidium guajava L) DENGAN VARIASI KONSENTRASI SEA MOSS GEL

Sea moss gel derived from Eucheuma cottonii seaweed has the potential to serve as a natural hydrocolloid alternative because it contains a combination of carrageenan and essential minerals that can improve gel characteristics. This study aims to the effect of varying concentrations of sea moss gel on the physicochemical characteristics of red guava (Psidium guajava L.) juice jelly candies and to determine the optimal formulation. The study used a completely randomized design (CRD) with six levels of sea moss gel concentration (control, 20, 40, 60, 80, and 100 grams) and three replicates. The results showed that the addition of sea moss gel had a significant effect on moisture content (7.04–21.16%), ash content (1.10–2.73%), reducing sugars (2.90–4.88%), total dissolved solids (43.7333–30.0000), gumminess (21.7967–2.7333), and hardness (74.3067–6.2000), but had no significant effect on the L value, a value, b value, and cohesiveness. The optimal formulation was obtained by adding 40 grams of sea moss gel, which resulted in a moisture content in accordance with the SNI standard for jelly candies (13.73%), a proportionately chewy texture, and a high reducing sugar content.