Organoleptic Characteristics of Jelly Drink Galoba Fruit (Hornstedtia alliacea) with the Added of Carboxymethyl Cellulose
Abstract
Galoba (Hornstedtia alliacea) is a forest plant containing macro and micronutrients needed by humans, as well as functional food so it needs to be developed so that these products can be available both in solid and semi-solid form, one of which is jelly drink. Jelly drink Galoba added with carboxymethyl cellulose (CMC) stabilizer is expected to produce jelly characteristics that can be accepted by the public both in terms of color, taste, flavour, texture, suction power, and overall appearance (overall). This study aims to characterize the galoba fruit jelly drink added with CMC concentration sensory both hedonic tests and hedonic quality which were carried out descriptively. The results showed that the galoba jelly drink with added CMC concentration, according to the hedonic test, had a color ranging from 3.1 to 3.8 (liked to very like), taste 3.6 to 4.0 (very like), flavour 3.5 to 4.0 (very like), texture 2.6 to 3.0 (like), suction power 2.6 to 3.0 (like), and overall 3.8 to 4.0 (very like), while the hedonic quality test has a color ranging from 2.9 to 3.3 (turbid white), taste 4.0 to 4.5 (tastes galoba), flavour 4.0 to 4.5 (scents galoba), texture 2.9 to 3 .6 (soft to very soft) and suction power 2.9 to 3.6 (easy to suck up).
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