Abstract
Carrageenan is a gelling agent that can be extracted using coconut water solvent. The ability of carrageenan to form a gel can be applied in various products, such as jelly candy. Beetroot is one of the raw materials that can be used in making jelly candy. Beetroot is known to contain various vitamins and minerals as well as betalain pigments which are very beneficial for the body. The weakness of beetroot is its distinctive aroma and taste that is considered unpleasant. Therefore, the pineapple core was added to reduce it. This research aims to determine the interaction between the ratios of beetroot juice and pineapple core juice with carrageenan concentrations on the quality of jelly candy. This research consisted of two main stages consisted of carrageenan extraction, and followed by application into jelly candy made from the beetroot-pineapple core. This study used a factorial Randomized Block Design (RBD) with first factor (S) the ratio of beetroot juice and pineapple core juice (100%: 0%, 75%: 25%, 50%: 50 %) and second factor (K) concentration of carrageenan (3%, 3.5%, 4%). Parameters observed for the first stage included yield, water content, viscosity, gel strength. Meanwhile, the second stage included water content, ash content, reducing sugar, antioxidant activity, texture, color, and organoleptic (color, aroma, taste, texture). The results showed that there were interactions between treatments on water content, ash content, texture, organoleptic of color, aroma, taste, and texture of jelly candy. The ratio of 50% beetroot juice : 50% pineapple core and 4% carrageenan concentration was known as the best treatment with a water content of 14.79%, ash content 0.72%, reducing sugar 1.81%, antioxidant activity 71.23%, texture 59,6N, brightness (L) 34.53, redness (a+) 0.3, yellowness (b+) 0.83, color 4.2 (attractive), aroma 4 (pleasant) , taste 4.16 (good), texture 3.96 (slightly chewy).
Highlights
Eucheuma cottonii is a type of seaweed that can produce carrageenan from the kappa carrageenan fraction
This research aimed to determine the effect of ratios of beetroot juice with pineapple core juice and concentrations of carrageenan from seaweed (Eucheuma cottonii) to obtain jelly candy with good quality and acceptable
The raw materials used include beetroot free of physical defects with harvest age of 3 months, size 150-180 g, diameter ± 8 cm obtained from beetroot farm in Batu, Blitar pineapple type Queen free of physical defects maturity level 100% with solid texture, diameter ±12 cm purchased at the Landungsari market, Eucheuma cottonii seaweed from the Karimun Java sea (Central Java), medium maturity coconut water (6 - 11 months) purchased from the Landungsari market, table sugar, glucose syrup, water, citric acid
Summary
Eucheuma cottonii is a type of seaweed that can produce carrageenan from the kappa carrageenan fraction. The quality of carrageenan is affected by many factors, including the type of solvent. Carrageenan is extracted using chemical solvents such as KOH and NaOH. Natural solvents can replace the role of chemical solvents, one of which is coconut water. A previous study done by Cahyanti (2019) showed the best treatment was using medium maturity coconut water and a 1:20 ratio of seaweed and coconut water. The extracted carrageenan had met FAO standards with a yield of 44.888%, viscosity 13500 cps, gel strength 573.2255 g/cm, moisture content 6.412%, and ash content 16.877%
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