Abstract
Jelly drink is a hunger delay drink made from fruit juice mixed with sugar and hydrocolloids. Mangosteen rind (Garcinia mangostana L.) contains xanthone of 197.76 mg/100g which has antioxidant properties, the combination is formulated into jelly drink. The study aims to determine consumer acceptance and organoleptic quality of jelly drink, conducted with hedonic liking test data analyzed by Friedman test, the best treatment is done by de garmo weighting method. The best treatment results showed the average organoleptic assessment of taste 4.40, organoleptic aroma 4, organoleptic color 4.47 and organoleptic texture 4.47.
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