PENGARUH PENAMBAHAN KARAGENAN DAN EKSTRAK BUNGA MAWAR MERAH ( Rosa sp.) TERHADAP KARAKTERISTIK FISIKOKIMIA PERMEN JELLY JERUK LEMON

Carrageenan is a natural gelling agent that has the role of providing an elastic effect on jelly candy. Roses are one of the most widely cultivated types of flowers, besides roses contain anthocyanins which are effective in giving color to jelly candy. By producing a red color in jelly candy, it proves that roses have the potential as a source of natural dyes. The addition of carrageenan concentration and rose flower extract can affect the quality of jelly candy. This study aims to determine the interaction and influence between the addition of carrageenan concentration and rose flower extract. This study used a Randomized Block Design (RBD) with 2 factors arranged in a factorial manner. The factor of increasing the concentration of carrageenan with 3 levels (2%, 2.5% and 3%) and factor 2 adding the concentration of rose flower extract with 4 levels (2%, 4%, 8% and 12%). The research parameters tested were water content, ash content, antioxidant activity, total anthocyanin, texture, color intensity (L, a+, b+) and organoleptic (aroma, taste, texture and color). Based on the quality parameters that have been tested, the best treatment is the treatment of 3% carrageenan concentration and 12% rose flower extract (K3M3) where the jelly candy product has a water content of 32.09%, ash content of 1.75%, antioxidant activity 52.02%, texture 56.87 N, L (brightness) 52, a+ (redness) 4.9, b+ (yellowish) 4.2 and total anthocyanins 9.105 mg/L. Based on the organoleptic results, the aroma score was 4.8 (neutral), the taste score was 5.56 (slightly sour), the texture score was 5.48 (slightly chewy) and the color score was 5.44 (somewhat interesting)