Abstract:
Tomatoes, which have a limited shelf life must be processed further, one of which will be used as a jelly drink. In Indonesia, tomatoes are relatively inexpensive, but beverage products made from tomatoes are still limited. Jelly drinks are common among the general public, and they also serve as a hunger suppressant and a good source of fibers for digestion. Eucheuma cottonii seaweed is used as a gelling agent in the making of jelly drinks. Yet, the concentration of seaweed and tomato in the jelly drink formula was still unknown. This study aims to determine the effect of different concentrations of tomatoes on sensory properties of tomato jelly drinks, and to determine the most preferred tomato jelly drink by panellists for chemical properties analysis. The research consists of two phases, phase 1 (determining seaweed concentration) and phase 2 (determining tomato concentration). The sensory analysis, which included colour, aroma, texture, and taste, was used to determine the most preferred tomato jelly drink by the panelists. The chemical content is determined based on the most preferred tomato jelly drink by the panelists, that include vitamin C, pH, sucrose, and crude fiber analysis. This experiment used randomized block design (RBD) with one factorial, which was the concentration of tomatoes, consisting of three levels,54%, 57% and 60%. The results showed that the concentration of tomato had significant effects on the score of the taste and texture of jelly drinks in sensory analysis, but had no significant effect on the score of the colour and the aroma of jelly drinks. The most preferred jelly drink was obtained from the tomato concentration of 57%. The product had a colour score of 3.00 (normal - like); aroma score of 3.23 (normal - like); texture score of 3.47 (normal - like); taste score of 3.97 (normal - like), pH 4.37; sucrose 31.35%; crude fiber 3.28%; and levels of vitamin C 23.76 mg / 100g.
