PENGARUH PENAMBAHAN KARAGENAN DARI RUMPUT LAUT Eucheuma cottonii DAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) TERHADAP SIFAT FISIKOKIMIA PERMEN JELLY BERAS KENCUR

During storage, the starch of beras kencur will be separated from the suspension so that only the solution can be consumed. One way of processing to maintain the stability of the suspension and as an effort to diversify products from herbal beras kencur is by making jelly candy. The addition of secang extract to improve the appearance and increase antioxidant activity. Carrageenan from seaweed is used as a gelling agent. The purpose of this study was to determine the effect of carrageenan and secang extract on the physical, chemical, and sensorial characteristics of the beras kencur jelly candy. The research was carried out in 3 stages, namely, extraction of carrageenan with coconut water as a solvent, extraction of secang by maceration method and making jelly candy with kencur rice as raw material. The design used in this study was a two-factor factorial completely randomized block design. The first factor is the concentration of secang extract 2%, 4%, 6%. The second factor is the concentration of carrageenan 7%, 8%, 9%. There were 9 treatment combinations with 3 replications. The data obtained were analyzed for variance with a level of 5% and continued with Duncan's test. Based on the results of the study, the addition of secang extract had a significant effect on antioxidant activity, brightness level (L), redness level (b*), yellowness level (b*), color organoleptic test, texture organoleptic test, and preference organoleptic test. Meanwhile, the addition of carrageenan concentration had a significant effect on antioxidant activity, water content, reducing sugar, texture, brightness level (L), color organoleptic test, texture organoleptic test, and preference organoleptic test. There is an interaction between the addition of secang extract and carrageenan on antioxidant activity and brightness level (L). The best treatment test was the addition of 6% secang extract and 9% carrageenan with an average value of 86.90% antioxidant activity, 16.92% water content, 7.34% reducing sugar, 34.75 N texture, brightness level (L) 35.70, level of redness (a+) 3.1, level of yellowness (b+) 2.48