|Abstract: ||Indonesia has been known as a country with lot of varieties of herbal medicine,
that have the abilities to cure many kind of diseases. Most of Indonesian people like to
consume these medicines in the form of herbal tonic. Among those herbal tonic, beras
kencur is the most favorite one. The beras kencur is ussually processed traditionally, so it
can only be stored in a short period of time. In storage, starch of the beras kencur will
separate from the suspension so that is not so appealed to the customer. One alternative
process to maintain the stability and to diversify the beras kencur is by making jelly
In making jelly drink, gelling agent concentration treatment may give a
significant effect especially in textural properties and syneresis. Carrageenan is one kind
of gelling agent that commonly used in jelly drink. Carrageenan is commonly sold as a
mix powder that consist of lambda, iota and kappa carrageenan. Lambda is non-gelling
carrageenan, iota system form an elastic gel without syneresis, kappa gel make a firm,
brittle gel with syneresis. On the other hand, porang flour is known contains high
glucomannan that may interact synergically with carrageenan to form elastic gel with low
syneresis. Aim of the research is to find out the best treatment of carrageenan and porang
flour on beras kencur jelly drink properties.
This research was carried out using Randomize Block Design. This design had
only one factor that was concentration of gelling agent (0,20; 0,25; 0,30; 0,35; 0,40;
0,45% (w/v)). Proportion of porang flour : carrageenan was 1:3 and the treatment was
done in four replication. The collected data were analized by Analysis of Variance and
continued with DMRT (Duncan Multiple Range Test) at the Least Square Test (α=0.01).
The best treatment was determine using “DeGarmo” Method.
Based on the result of research, the concentration of gelling agent (porang flour :
carrageenan = 1:3) had a very significant effect (α=0.01) on total solid, starch content,
pH, gel strength, flowing behaviour, syneresis and organoleptic test of beras kencur jelly
drink flowing behaviour.
Based on sensory evaluation, the best treatment was concentration of gelling
agent (porang flour : carrageenan = 1:3) of 0,20% (w/v) level. The product was
characterized by: total solid 12,97%, starch content 1,88%, pH 6,21, gel strength 4611,31
), flowing behaviour 168,93 (N/m2
), syneresis 7,37 %, taste 5,25 (preferable),
flavour 5,35 (preferable) and flowing behaviour 5,95 (preferable).|