THE EFFECT OF ADDING PORANG GLUCOMANN FLOUR (Amorphophallus muelleri Blume) ON THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MORINGA JELLY DRINK

Abstract

This study investigates the impact of konjac flour concentration on the physical, chemical, and organoleptic characteristics of moringa jelly drinks. An experimental approach using a Randomized Complete Block Design (RCBD) with a single factor—konjac flour concentration—was employed, testing six levels: 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.00%. Each treatment was replicated three times, resulting in a total of 18 experimental units. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software, followed by Honest Significant Difference (HSD) tests for significant differences. Results revealed that the addition of konjac flour significantly affected viscosity and organoleptic parameters (color, taste, and texture as assessed by scoring and texture via hedonic methods). The optimal formulation was found to be 0.4% konjac flour, producing moringa jelly with 0.59% sucrose, 77.18% antioxidant activity, 2310 mPa.s viscosity, a slightly pungent leaf aroma, yellow color, bland taste, and slightly chewy texture.