relation: https://eprints.untirta.ac.id/47957/
title: Karakteristik Fisikokimia dan Organoleptik Jeli Berbahan   Dasar Sari Daun Kacapiring (Gardenia jasminoides Ellis) dan Sari Buah Nanas dengan Variasi Konsentrasi Karagenan
creator: NESIH, NESIH
subject: Science Journalism
subject: Communication (General)
description: Kacapiring is an ornamental plant that can form a gel because it contains pectin so it has the potential to be made into Jelly. However, the resulting Jelly has a bitter or   astringent taste, a less chewy texture, and a dark green color. The addition of pineapple fruit is expected to improve the taste and color of the Jelly and the addition of carrageenan can improve the texture of the resulting gardenia leaf Jelly.   This study aims to determine the effect of the ratio of gardenia leaf juice and pineapple juice and the concentration of carrageenan on the physicochemical and   organoleptic characteristics of gardenia leaf Jelly. The design used was a RAK (Split Plot) design with two factors, the first factor was the ratio of gardenia leaf juice and pineapple juice (75:25, 50:50, 25:75), the second factor was carrageenan   concentration (0.5%; 1%). The test results showed that the comparison of gardenia leaf juice and pineapple juice had a significant effect on the pH parameters, syneresis, compressive strength, color (L*, a*, b*, ºHue, chroma), total dissolved solids, total sugar and hedonic rating (color, aroma, taste, aftertaste, overall). Carrageenan concentration significantly affects pH parameters, syneresis, compressive strength, color (L*, b*, chroma), total dissolved solids, total sugar, and hedonic rating of texture parameters. There is an interaction between the ratio of gardenia leaf juice and pineapple juice and the concentration of carrageenan on   syneresis parameters, color (L*), and total dissolved solids.
date: 2025
type: Thesis
type: NonPeerReviewed
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language: en
identifier: https://eprints.untirta.ac.id/47957/1/Nesih_4444200016_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/47957/2/Nesih_4444200016_01.pdf
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identifier: https://eprints.untirta.ac.id/47957/3/Nesih_4444200016_02.pdf
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identifier: https://eprints.untirta.ac.id/47957/4/Nesih_4444200016_03.pdf
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identifier: https://eprints.untirta.ac.id/47957/5/Nesih_4444200016_04.pdf
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identifier: https://eprints.untirta.ac.id/47957/6/Nesih_4444200016_05.pdf
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identifier: https://eprints.untirta.ac.id/47957/7/Nesih_4444200016_Ref.pdf
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identifier: https://eprints.untirta.ac.id/47957/8/Nesih_4444200016_Lamp.pdf
identifier:   NESIH, NESIH  (2025) Karakteristik Fisikokimia dan Organoleptik Jeli Berbahan Dasar Sari Daun Kacapiring (Gardenia jasminoides Ellis) dan Sari Buah Nanas dengan Variasi Konsentrasi Karagenan.  S1 thesis, Universitas Sultan Ageng Tirtayasa.