KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK JELLY DRINK ROSELLA (Hibiscus sabdariffa) DENGAN PENAMBAHAN KARAGENAN DAN JAHE MERAH

Rosella is a plant that has many benefits, the most active substances that play a role in roselle petals include gossypetin, anthocyanin, and glucosidal hibiscin. Red Ginger has natural antioxidant compounds. An effort to innovate functional drinks is to make jelly drinks from rosella and red ginger. The characteristics of jelly drink can be achieved with carrageenan. The purpose of this study was to determine the effect of the addition of carrageenan and red ginger on the physico-chemical characteristics of rosella jelly drink and find out the best treatment. This study used a factorial randomized block design consisting of 2 factors.Factor I is carrageenan concentration consisting of 3 levels, namely 0,30%, 0,35%, and 0,40% and factor II is red ginger concentration consisting of 3 levels, namely 0,15%, 0,25%, and 0,35%.Parameters analyzed included gel strength, pH, total sugar levels, vitamin C levels, antioxidant activity, and organoleptics (taste, aroma, and easiness to sucked). The results showed that the first best treatment results were C3G3 (carrageenan 0,40% and red ginger 0,35%) with the best gel strength value of 226,80 g/cm2, the highest value of antioxidant activity was 72,83% which obtained from the natural antioxidant content of red ginger and carrageenan; and organoleptic flavors and aromas that were acceptable to panelists were 4,83 (slightly acidic) and 3,73 (somewhat insubstantial).The second best treatment is C3G2 (0,40% carrageenan and 0,25% red ginger) with a gel strength value of 213,45 g/cm2 producing the second best texture, organoleptic taste that can be accepted by panelists by 4,80 (slightly acidic ) and a relatively high antioxidant activity value of 63,47%