Kajian Pembuatan Minuman Jelly Dari Sayuran Wortel dan Brokoli

Abstract

The purpose of this research is to obtain ratio of carrot and broccoli in making jelly drink. This is an experimental research which is use Complete Randomized Design (CRD) with 5 treatments, they are: WB1 (carrot 50 : broccoli 50); WB2 (carrot 60 : broccoli 40); WB3 (carrot 70 : broccoli 30); WB4 (carrot 80 : broccoli 20) and WB5 (carrot 90 : broccoli 10). The result showed that the ratio of carrot and broccoli in making jelly drink was giving real influence toward calcium, phosphorus, vitamin C and the assessment of organoleptic is the smell, but it gave influence unreal toward the assessment of color organoleptic, taste and whole assessment. The treatment of WB1 (carrot 50 : broccoli 50) gave the better jelly drink with calcium 50,95 mg/100 g, phosphorus 4,45 mg/100 g, vitamin C 49,68 mg/100 g, β-carotene 2,02 mg/100 g, the taste, smell and color whose the panelist like include the whole assessment.