Effect of Porang Flour and Low-Calorie Sugar Concentration on The Physico-Chemical Characteristics of Jelly Drinks

Abstract Jelly drink is a fiber-rich drink sourced from hydrocolloid which aims to provide a distinctive viscosity. Hydrocolloids commonly used in the production of jelly drinks are agar, carrageenan, and glucomannan. The use of porang flour in the production of jelly drinks has not been widely reported. This study aims to determine the effect of porang flour and low-calorie sugar concentrations on jelly drinks. This study was prepared using a completely randomized design with a concentration of porang flour (0.25%; 0.50%; 0.75% and 1.00%) combined with low-calorie sugar concentrations (1.00% and 2, 00%). The parameters observed were color, viscosity, pH, and Total Dissolved Solid (TDS). The results showed that the treatments had a significant effect on the viscosity, pH, TDS, and color of the resulting jelly drink. The increase of porang flour concentration would increase the viscosity and pH values of jelly drink-produced. The use of 1% porang flour produced jelly drinks with the highest viscosity. Products with the best characteristics from the treatment of 1% porang flour combined with 2% low-calorie sugar with a viscosity of 600.25 cP; pH 2,235 and TDS 4,900. With the characteristics color, L 28.29; a -6.8917; b 8,3633; C 6.9067 and H 177.17. The average total sugar content ranged from 2,080-3.870% and the soluble fiber content of the jelly porang drink ranged from 0.1450-1.3926%.