Effect of Gelatin and Lime Juice Concentration on the Characteristics of Carrot Jelly Candy (Daucus carota L.)

This research aims to determine the effect of the addition of gelatin and lime juice so that it will produce carrot jelly sweet (Daucus carota L.) in accordance with SNI necessities. RAK was used in this research, with gelatin concentration (10%,15%,20%) being the first factor, while lime juice concentration (5%,10%,15%) being the second factor. From these elements there are 9 treatment combos with the intention to be repeated 3 instances in order that 27 remedies are obtained. The factors assessed include physical analysis which includes texture and colour is first of the parameters assessed . The four components of chemical analysis consists of water content material, ash content material, total caroten material and pH. Data were analyzed using Analysis of Variance at the 5% level and Friedman test which was seen with the 5% BNJ test to test the research data to determine the effect between treatments.