PENGARUH JENIS DAN KONSENTRASI Gelling Agent TERHADAP PERMEN JELI PISANG MAS BALI (Musa acumita colla)

Abstract

This research aims to determine and evaluate the effect of different types and concentrations of gelling agents on Bali Golden Banana (Musa acumita colla) jelly candy. The research employs an experimental method using a Completely Randomized Design (CRD) with a factorial experiment, which includes agar concentration (P) at two levels: P1 = 2% agar and P2 = 3% agar. The factor (K) involves the concentration of porang glucomannan flour at three levels: K1 = 1% porang glucomannan, K2 = 2% porang glucomannan, and K3 = 3% porang glucomannan. Each treatment was repeated three times, resulting in a total of 18 experimental units. The parameters tested include moisture content, ash content, reducing sugar content, color (L value and oHue angle), texture, and organoleptic quality (aroma, color, texture, and taste). The observational data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-stat software, and if significant differences were found, further testing was conducted using the Honestly Significant Difference (HSD) test. The results indicated that the best treatment for Bali Golden Banana jelly candy was the concentration combination of P1K2 (2% agar and 2% porang glucomannan), which produced jelly candy meeting the standards of SNI 3547.2-2008 texture and elasticity as well as obtaining the preferred color, aroma, texture and taste that the panelists like.