KARAKTERISTIK MARMALADE KOMBINASI JERUK NIPIS DAN BUNGA ROSELLA DENGAN PENGGUNAAN JENIS PEMANIS YANG BERBEDA

Marmalade belongs to the category of semi-solid food, with fruit juice as the main ingredient with additional sucrose, citric acid, pectin, and slices of orange skin as a gel-forming agents. Rosella contains pectin, vitamin C, and anthocyanins that can improve the quality of marmalade. The study aims to determine the effect of the lime-rosella ratio and type of sweetener on physicochemical and organoleptic characteristics and determine the most optimal combination to produce the best marmalade. The study used the Factorial Completely Randomized Design (CRD) method with two factors. The first factor was the difference in proportion between lime and rosella flowers (30%:70%; 50%:50%; and 70%:30%), while the second factor was the use of different types of sweeteners (sucrose, brown sugar, and High Fructose Syrup (HFS)). The results showed that the ratio of lime-rosella affected the moisture content and organoleptic properties of the marmalade. Additionly, the type of sweetener used also affects the moisture content, vitamin C content, pH, and organoleptic properties of lime-rosella marmalade. The use of sucrose sweetener with a ratio of 50% lime and 50% rosella produces the best quality marmalade, with characteristics of 17% moisture content, 0.07% vitamin C content, 4908.3 cP viscosity, 7 oBrix total soluble solids, pH 1.8, a taste that tends to be quite good, an aroma that tends to be less sharp, and an attractive color.