Pengaruh Konsentrasi Agar-Agar Terhadap Karakteristik Kimia dan Sensori Permen Jelly Buah Mangga Kweni (Mangifera odorata Griff)
Verawati, Nenengsih | Assrorudin, Assrorudin | Wijayanto, Andre | Aida, Nur
Kweni mango is one type of mangoes with natural vitamin A, vitamin B6, vitamin C, and high fiber. This study aimed to determine agar's effect on the chemical and sensory properties of kweni mango jelly candies. A completely randomized experimental design was applied in this research with three treatment levels, i.e., 2, 3, and 4% of agar. The results showed that agar addition did not significantly affect the moisture and vitamin C content of jelly candies. The moisture and vitamin content of the candies were 1.40-1.50% and 48.37-72.28 mg/100 g, respectively. Panelists, in general, liked (7.28) the taste and texture of the candies with 3% agar.Keywords: agar, kweni fruit, jelly candies ABSTRAKMangga kweni adalah salah satu buah manga yang memiliki sumber vitamin A, vitamin B6, vitamin C dan serat yang tinggi. Tujuan Penelitian adalah untuk mengetahui pengaruh konsentrasi agar-agar terhadap karakteristik kimia dan sensori permen jelly buah mangga kweni. Penelitian ini menggunakan metode eksperimen rancangan acak lengkap satu faktor yaitu konsentrasi agar-agar 2%, 3% dan 4%. Hasil penelitian menunjukkan bahwa penambahan agar-agar tidak memberikan pengaruh terhadap kadar air dan vitamin C pada permen jelly. Mutu kimia kadar air diperoleh 1,40-1,50% dan vitamin C 48,37-72,28 mg/100 g. Rata-rata panelis menyatakan suka terhadap rasa dan tektur dengan rata rata skor 7,28 pada agar-agar 3%.Kata kunci: agar, mangga kweni, permen jelly
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