KAJIAN PENAMBAHAN KONSENTRASI TEH HITAM DAN KONSENTRASI KARAGENAN TERHADAP MUTU JELLY DRINK

Jelly drink is food product gel-shaped which has more soft texture but not sturdy and not easily crushed. In the market this product was added by food additives such as flavor and synthetic color. Thus it needed to be reduced by using of the natural material such as black tea extract that has a unique flavor and aroma. This study used a Simple Randomized Block Design with 9 formulations namely the addition of black tea concentration (1%, 3% and 5%) and carrageenan concentration (0.2%; 0.3%; 0.4). The parameters observed included antioxidant activity, theaflavin and thearubigin levels, brightness (L), gel strength, viscosity, sineresis, fiber content and organoleptics. The results showed that the best treatment on F8 (Black tea 5 % + Caragenan 0,3 %) with 75.56% of antioxidant activity, 1.72 % of theaflavin content, 14.04 % of thearubigin content, 26.47 of brightness level (L), 3.82 % of fiber content, 5.01 % of gel strength, 1.71 cP of viscosity, 1.81 gram of sineresis, 3.32 (split enough) of organoleptic taste, 3.30 (dark enough) of organoleptic color, 3.13 (stinging enough) of organoleptic aroma, and 3.27 (like) of likes