Pengaruh Penggunaan Padu Terhadap Sifat Fisik, Kimia dan Organoleptik Jelly Drink Nanas (Ananas comosus L. Merr)

This study aims to analyze the physical, chemical characteristics and test organoleptic acceptance of pineapple jelly drink with different concentrations honey. used a completely randomized design (CRD) method which consisted one factor, namely variations in honey formula (11%, 13%, 15%, 17%). The results showed physical as follows: suction power 3.95-4.97, syneresis 0.35-2.65%, pH 3.00-5.00, vitamin C 2.35-4, 13mg/g, reducing sugar 6.41-9.86%. Organoleptic Pineapple concentration adding that is most preferred by panelists criteria for color, taste, aroma, texture F2 treatment, 13% an average color value 5.06% (rather like), taste 5.06 % liked), aroma 4.58% 4.92% liked).
 Keywords: Jelly Drink, Pineaapple, Honey.