STUDI ANALISIS FISIKOKIMIA DAN ORGANOLEPTIK PERMEN JELLY DENGAN PENAMBAHAN SARI UMBI BIT MERAH (Beta vulgaris L.) SERTA VARIASI PEKTIN JERUK NIPIS (Citrus aurantiifolia S.)

Red beetroot (Beta vulgaris L.) is a vegetable that has good nutritional value, such as vitamin C and antioxidant compounds. The problem faced in making jelly candy is that the resulting texture is very elastic and hard. Therefore, an alternative was sought to improve the texture of jelly candy, in this case its elasticity, namely by adding pectin as a gel-forming agent. This research aims to determine the correct concentration of pectin and red tuber juice (Beta vulgaris L.) through physicochemical and organoleptic analysis of jelly candy and the addition of red beet root juice and lime pectin (Citrus aurantifolia S.) to improve the taste and texture of jelly candy.
Factorial Randomized Complete Block Design (RCBD) aimed with two factors, namely 3 levels of beetroot juice (5%, 10%, 15%) with the addition of 3 levels of lime pectin (1%, 1.5%, 2%). repeated three times with The parameters tested were water content, ash content, reducing sugar, vitamin C, antioxidants, texture, brightness level L, redness a+, yellowness b+, and organoleptic tests (taste, texture, color, preference).
The results of this study showed that there was an interaction between the addition of red beetroot juice and variations of lime pectin. Has a real influence on water content, reducing sugar, vitamin C, and organoleptic tests of taste, texture, color, and preferences. The best treatment was the E2P2 treatment (10% beetroot juice, 1,5% lime pectin) with a water content of 46,78%, reduced sugar of 16,85%, and vitamin C of 26,78. In the organoleptic test, the E2P2 treatment (10% beet root juice, 1,5% lime pectin) had a score of 2,27 (delicious), texture 1,47 (very chewy), color 4,7 (not clear), and favorability 2,40 (like).