Effect of the Proportions of Kersen Leaf Extract (Muntinga calabura L.) and Wuluh Starfruit Extract (Averrhoa bilimbi L.) on the Organoleptic Characteristics of Kersen Leaf Jelly Candy

This study aims to determine the effect of the proportion between kersen leaf extract and wuluh starfruit extract on the organoleptic characteristics of kersen leaf jelly candy. This research used a 1-factor Complete Randomized Block Design (CRBD) method consisting of a comparison between kersen leaf extract and wuluh starfruit extract consisting of 6 treatments, namely KW1(100%:0%); KW2 (90%:10%); KW3 (80%:20%); KW4 (70%:30%); KW5 (60%:40%); KW6 (50%:50%). The test parameters observed were the hedonic quality sensory test which was analyzed using the Friedman test. The results of the research showed that there was a significant interaction between the proportion of kersen leaf extract and wuluh starfruit extract on the organoleptic test of texture and taste. However, there was no real influence on the organoleptic tests of aroma and color.