The Physical Properties of Plain, Coconut-Flavored, and Black Grass Jelly-Flavored Jelly During Storage at PT. XYZ

Abstract

Jelly products are susceptible to the occurrence of syneresis during storage. Different concentrations of carrageenan or konjac powder would impact the viscosity and texture retention of jelly at various concentrations. The significance of this topic lies in the investigation of the storage-related physical properties of plain and flavored jelly. Consequently, the syneresis, color, and pH were examined. Despite all the increase, decrease, and fluctuation values, both significant differences, and no significant differences can be found in each flavor during the two days of storage. The jelly with the highest syneresis after two days of storage was plain jelly, followed by black grass jelly-flavored jelly, and coconut-flavored jelly, with values of 2.02 ± 0.39; 1.24 ± 0.32; 0.89 ± 0.38; respectively. In addition, the syneresis observed on days 1 through 2 and within each flavor was statistically significant (p<0.05). Plain jelly was found to have the highest pH (7.10 ± 0.06), whereas coconut-flavored jelly had the lowest pH (5.16 ± 0.03). Coconut-flavored jelly has the highest L* value (83.68 ± 1.03), while black grass jelly-flavored jelly has the lowest L* value (3.29 ± 0.96). In conclusion, the null hypothesis was rejected since the physical attributes of each flavor and each day differ significantly. A prolonged duration of storage results in an increase in syneresis, a decrease in pH, and a degradation of brightness. Furthermore, higher carrageenan concentrations decrease syneresis and brighten the color of jelly.