DOI : https://doi.org/10.18517/ijaseit.14.3.19363

The Effect of Addition Carragenan and Citric Acid on the Shelf Life of Moringa Leaf (Moringa oleifera) Jelly Drink

Satrijo Saloko (1), Siska Cicillia (2), Irena Dwi Mulyaningtias (3), Erwin Irawan (4), Zainuri (5), Lina Nurbaiti (6), Muh. Johansyah (7), Qabul Dinanta Utama (8), Lalu Unsunnidhal (9)
(1) Food Science and Technology, University of Mataram, Jl. Majapahit No.6, Mararam, Indonesia
(2) Food Science and Technology, University of Mataram, Jl. Majapahit No.6, Mararam, Indonesia
(3) Food Science and Technology, University of Mataram, Jl. Majapahit No.6, Mararam, Indonesia
(4) CV. Tri Utami Jaya, Jl. Sakura Raya No. 10, Mataram, Indonesia
(5) Food Science and Technology, University of Mataram, Jl. Majapahit No.6, Mararam, Indonesia
(6) Medicine Science, University of Mataram, Jl. Pemuda No.52, Mararam, Indonesia
(7) Health Office of West Nusa Tenggara Province, Jl. Amir Hamzah No. 103, Mataram, Indonesia
(8) Food Science and Technology, University of Mataram, Jl. Majapahit No.6, Mararam, Indonesia
(9) Food Science and Technology, University of Mataram, Jl. Majapahit No.6, Mararam, Indonesia
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How to cite (IJASEIT) :
Saloko, Satrijo, et al. “The Effect of Addition Carragenan and Citric Acid on the Shelf Life of Moringa Leaf (Moringa Oleifera) Jelly Drink ”. International Journal on Advanced Science, Engineering and Information Technology, vol. 14, no. 3, June 2024, pp. 1135-43, doi:10.18517/ijaseit.14.3.19363.
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The research aims to determine the effect of adding carrageenan and citric acid on the characteristics and shelf life of Moringa leaf jelly drinks. The experimental method was a completely randomized design with two factors: carrageenan concentrations (0.2%; 0.3% and 0.4%) and citric acid concentrations (0.1% and 0.2%). The parameters tested were crude fiber, total acid, antioxidant activity, mineral content, pH, viscosity, turbidity, color, and organoleptic (aroma, taste, texture, and color). The results showed that the interaction of the addition of carrageenan and citric acid had a significant difference in total acid, pH, mineral content, and viscosity but had no significant difference in crude fiber, antioxidant activity, turbidity, and organoleptic properties. The addition of 0.4% carrageenan and 0.1% citric acid is recommended as the best quality with a crude fiber 19.66%; total acid 2.63%; pH 3.14; Ca 275.19 ppm, Zn 30.71 ppm; Fe 1.44 ppm; antioxidant activity 63.69%; viscosity 17.73 cps; turbidity 114.67 ntu; slightly sour; orange in color and has an easily aspirated or semi-solid texture. The jelly drinks were stored using hot-filled PET bottles for 12 days at 10˚C and 30˚C. The calculation results of the Arrhenius model selected the pH value parameter as a critical parameter to determine the shelf life of the jelly drink, and the best treatment was 23 days at 10˚C and 10 days at 30˚C.

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