Karakteristik jelly drink rumput laut (Euchema spinosum) dengan penambahan kulit buah manggis (Garcinia mangostana L.) sebagai pangan fungsional

Mangosteen fruit (Garcinia mangostana L.) , one of Indonesian fruits, contains 70-75% skin fruit. The mangosteen xanthone compounds which are antioxidants, 107.76 mg/100 g fresh Fresh is easily damaged, it needs to be processed in order have a long shelf life, by processing into jelly drink. extract formulated with porridge Eucheuma spinosum make drink.This study aimed determine the effect proportion and seaweed through physical characteristics, chemical method was design factorial random group. first factor second concentration pure seaweed. Data analyzed ANOVA continues further test BNJ5%. Best drink has an average viscosity 12.67, dietary fiber 2.17%, pH 7.98.