The Physicochemical Properties of the Jelly Drink Produced by Mixing Pedada (Sonneratia caseolaris) and Young Coconut Juices with Carrageenan

This research was conducted to determine the physicochemical properties of jelly drink produced using pedada and young coconut fruit juices with carrageenan. A Completely Randomized Design used two factors consisting : juice ratio at 60:40, 70:30, 80:20 as well addition carrageenan 0.25, 0.30, 0.35% which are replicated twice 5% DMRT. The best mixture 60:40 due its ability produce drinks a total acid content 0.50%, antioxidant activity 43.87%, sugar 19.00%, syneresis 1.81%, gel strength 1.16 N, dietary fibre 9.20%. Moreover, organoleptic test showed score taste 3.64, texture aroma 3.20, colour 3.76 this generally means much flavoured by panellists.