Thesis

The Effect of Different Concentrations of Carrageenan and Sugar Substitutes on the Quality Characteristics of Kunyit Asam Gummy Jelly

---

Jamu is a common practice of Indonesia's traditional drinks to maintain health and immunity made with
various natural ingredients from plants and herbs. As for jamu kunyit asam or tamarind acid, just like the
name it is made with a combination of turmeric and tamarind. Though there are many ways in
combining traditional herbal medicines with the modern form of delights, one of them is gummy jelly.
This study is aimed to produce and analyze 7 formulations of kunyit asam gummy jelly with different
concentrations of carrageenan (5%, 5.5%, and 6%) and sugar substitutes (xylitol and sorbitol) effects to
the quality characteristics of the gummy jelly. In this experiment the physicochemical and sensorial
properties of 7 kunyit asam gummy jelly, including moisture content, water activity, pH, brix, texture,
color analysis, 9-point hedonic scale, just about right test, and ranking test. The result showed that there
was significant difference in all of the physicochemical attributes except for the water activity, and a*
value. It was also found that the sensorial analysis result for sample CX5.5 (5.5% carrageenan,xylitol) and
CX6 (6% carrageenan, xylitol) has the highest score in all attributes and ranked higher compared to other
gummy jelly samples making it a promising formulations for further development.

---

Availability

Detail Information

Series Title

-

Call Number

FT 24-013

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

sugar substitutes
gelling agents
gummy jelly
jamu
turmeric acid

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment