Effect of comparison of roselle flower petals extract with passion fruit juice and konjac flour concentration on the quality of jelly drinks

Abstract

Jelly drinks are practical and nutritious drinks. The use of roselle flower petals extract, passion fruit juice, and konjac flour in jelly drinks serves to increase the nutritional content of jelly drinks. This research was conducted to determine the effect of the ratio of roselle flower petals extract with passion fruit juice and konjac flour concentration used on chemical properties and organoleptic quality of jelly drinks. The results showed that the ratio of roselle flower petals extract to passion fruit juice had a very significant effect on pH, total acid, vitamin C levels, colour (°Hue), colour organoleptic values, aroma organoleptic values, and flavour organoleptic values. Konjac flour concentration had a very significant effect on total acid, vitamin C levels, and total dissolved solids. The interaction effect of the ratio of roselle flower petals extract with passion fruit juice and konjac flour concentration had a very significant effect on total acid and vitamin C levels. The ratio of roselle flower petals extract and passion fruit juice 80%: 20% and konjac flour concentration of 1.8% produced the best quality jelly drink.