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.
