PENGARUH PENAMBAHAN FILTRAT DAUN PANDAN (Pandanus amaryllifolius Roxb) TERHADAP KUALITAS FISIKO KIMIA DAN ORGANOLEPTIK PERMEN JELLY RUMPUT LAUT (E. cottonii)

Abstract

ABSTRACT  
This study aimed to determine the effect of addition of pandanus leaf filtrate to organoleptic characteristics and
physicochemical properties of seaweed jelly candy. This research used Completely Randomized Design (CRD) that the
concentration of pandan leaf filtrate (10, 20, 30 and 40%). The addition of 40% pandanus leaf filtrate was the most preferred
treatment of panelists with rating scores on color, texture, aroma and taste of 3.56, 3.46, 3.50 and 3.72, respectively. The
physicochemical properties of jelly candy include moisture content, ash content, glucose and pH respectively 19.64%,
0.789%, 8.983% and 5.43. Physical test result that the viscosity showed significant effect. Candy jelly with the addition of
pandan leaf filtrate has fulfilled the quality requirements of jelly candy so it has a good enough acceptance and  favored by
panelists.
Keywords: Seaweed, Candy jelly, Pandanus Leaf.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan filtrat daun pandan terhadap karakteristik organoleptik dan
sifat fisikokimia permen jelly rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu konsentrasi
penambahan filtrat daun pandan (10, 20, 30 dan 40%). Penambahan filtrat daun pandan 40% merupakan perlakuan yang
paling disukai panelis dengan skor penilaian terhadap warna, tekstur, aroma dan rasa berturut-turut sebesar 3.56, 3,46, 3.50
dan 3.72. Sifat fisikokimia permen jelly meliputi kadar air, kadar abu, glukosa dan pH berturut-turut sebesar 19.64%, 0.789%,
8,983% dan 5,43. Hasil uji fisik yaitu kekenyalan menunjukan berpengaruh yang nyata. Permen jelly dengan penambahan
filtrat daun pandan telah memenuhi syarat mutu permen jelly sehingga memiliki daya terima yang cukup baik dan disukai
oleh panelis.
Kata kunci: Rumput laut, permen jelly, daun pandan.