PENGARUH KONSENTRASI GELATIN DAN EKSTRAK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP KARAKTERISTIK FISIKOKIMIA PERMEN JELLY KULIT BUAH NAGA MERAH

Abstract

Red dragon fruit peel, which weighs about 30%-35% of the weight of the fruit, is only considered as one of the contributors to organic waste. Red dragon fruit peel has the advantage of being rich in polyphenol whichact as antioxidants. One of the efforts made to otilize red dragon fruit peel is making jelly candy. In this gelatin and red ginger extract were added. To improve the characteristics of jelly candy. This study coussted of two factors, the first factor is gelatin concentration which consisted of 3 levels, 22% (A1), 26% (A2), and 30% (A3). The second factor is the concentration of red ginger extract which consists of 3 levels, namely 3% (B1), 6% (B2), and 9% (B3). The physicochemicals analysis conducted on this research were gel strength, moisture content, ash content, antioxidant activity, and pH value. The results showed that the interaction of gelatin concentration and red ginger extract had a significant effect (P≤0.05) on moisture content. Gelatin concentration had a very significant effect (P≤0.01) on ash content and gel strength. The concentration of red ginger extract had a significant effect (P≤0.01) on antioxidant activity, ash content, and pH value.