PENGARUH KONSENTRASI KARAGENAN DAN SUKROSA TERHADAP KARAKTERISTIK SIFAT FISIKO KIMIA DAN ORGANOLEPTIK SELAI LEMBARAN JAMBU KRISTAL (Psidium guajava)

Sheet jam is a modification of spread jam formed into a compact, plastic sheet, and it is more practical to consume. The ingredients for sheet jam are fruit, gelling agent, sugar, and citric acid. Crystal guava is one of the fruits that have more vitamin C levels than oranges, does not have many seeds, and has crispy flesh. Sheet jam also requires gelling agents such as carrageenan and sucrose to give it a compact and dense texture. This study aims to determine the best formulation of carrageenan and sucrose in the manufacture of crystal guava sheet jam which will affect its physical, chemical, and organoleptic properties. The research design used was factorial RAK (randomized block design) with 2 factors, namely carrageenan concentration consisting of 3 levels (1% ; 1.5% ; 2%), and sucrose (65% ; 70% ; 75%). The analysis carried out on the crystal guava sheet jam included water content, fiber content, Vitamin C content, pH, total dissolved solids, brightness, redness, yellowness, and organoleptic (aroma, color, taste, texture, overall) and processed by analysis (ANOVA). ) at =5% with continued DMRT differentiating test. The results showed that there was an interaction between the concentration of carrageenan and the concentration of sucrose on the water content, and organoleptic. Differences in carrageenan concentration significantly affected water content, fiber content, Vitamin C, total dissolved solids, brightness, redness, yellowness, and organoleptic and there was a significant effect on differences in sucrose concentration on water content, vitamin C, pH, total solids. dissolved, brightness, redness, yellowness, and organoleptic. The best treatment was in the K3S1 treatment (2% Carrageenan and 65% Sucrose) with a water content value of 18.65%; 5.65% fiber; vitamin C 77.71mg ; pH 3.31 ; total dissolved solids 87.14%; brightness 32.50 ; redness 2.00 ; yellowish 6.85 ; neutral scent; the color is quite bright; neutral taste; neutral texture; overall kinda like