PENGARUH KARAGENAN DARI HASIL EKSTRAKSI RUMPUT LAUT (Eucheuma cottonii) DAN KOMERSIAL TERHADAP KUALITAS PERMEN JELLY DUA VARIETAS JAMBU BIJI

Guava is a horticultural commodity that is very much in demand by the public, aroma, rich in vitamin C, high antioxidant content, and has health benefits. Guava fruit is easily damaged and the shelf life of guava fruit is relatively short, which is between 3-5 days. It is necessary to do guava for processed food products, namely by utilizing the seeds as jelly candy products. In this study, the gelling agent used was carrageenan. Carrageenan used to determine the extraction yield of seaweed (Eucheuma cottonii) and commercial. This study aims to determine the effect of guava and guava crystals on the physicochemical and organoleptic characteristics of guava jelly candy, to determine the effect of different carrageenan concentrations in seeds. This research was conducted in 2 stages. The first stage is the extraction of carrageenan from Eucheuma cottoniiseaweed using coconut water. The carrageenan extract was then analyzed for yield, moisture content, viscosity and gel strength. The second stage is making guava jelly candy with different carrageenan concentrations using a Nested Design. The parent factors were red guava and crystal guava, while the nested factors were the concentration of carrageenan extract 6 grams, 8 grams, and commercial carrageenan 6 grams, 8 grams. Parameters analyzed were water content, ash content, reducing sugar, antioxidant, vitamin C, texture, color (L), pH and organoleptic (texture, aroma, color and taste). The results showed that two guava varieties affected the ash content, vitamin C content, pH, reducing sugar, antioxidants, texture, color organoleptic, aroma organoleptic, texture organoleptic, taste organoleptic. The crystal guava jelly candy treatment with carrageenan extraction with a concentration of 8 grams (J2 K2) was the best treatment with an average water content of 15.872%, ash content 0.468%, reducing sugar 2.658%, vitamin C 98,818 mg/100g, pH 4.199, antioxidant 88.037%, texture 57,154 N, brightness (L) 33,267, aroma organoleptic 4,48 (liked moderately), texture organoleptic 4,44 (liked quite a bit), color organoleptic 5,16 (kinda like), taste organoleptic 5,32 (kinda like)