Pengembangan Produk Permen Jelly Buah Melon (Cucumis Melo L.) dengan Kappa Karagenan Diperkaya Ekstrak Rosella (Hibiscus Sabdariffa L.)
Sehan Febriani, Dr. Ratih Hardiyanti, S.T.P., M.Eng.
2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri
Melon (Cucumis melo L.) grade C yang dibudidayakan di greenhouse FRC UGM memiliki nilai jual rendah, sehingga pengolahannya menjadi permen jelly dapat meningkatkan nilai tambah sekaligus mengurangi food waste. Penambahan ekstrak rosella (Hibiscus sabdariffa L.) untuk memperkaya kandungan antioksidan dan memberikan warna merah alami, sedangkan kappa-karagenan digunakan sebagai agen pembentuk gel. Penelitian ini bertujuan menganalisis pengaruh rasio sari melon–ekstrak rosella dan konsentrasi kappa-karagenan terhadap karakteristik fisikokimia, fungsional, dan sensoris permen jelly, serta menentukan formulasi terbaik menggunakan metode Indeks Efektivitas De Garmo. Penelitian menggunakan Rancangan Acak Lengkap faktorial dengan dua faktor, yaitu konsentrasi kappa-karagenan (1?n 2%) dan rasio sari melon–ekstrak rosella (50:50, 60:40, dan 70:30). Parameter yang dianalisis meliputi kadar air, kadar abu, pH, aktivitas air, tekstur, warna, vitamin C, aktivitas antioksidan (IC??), gula reduksi, serta uji hedonik oleh 30 panelis semi terlatih. Hasil menunjukkan bahwa kedua faktor berpengaruh nyata terhadap sebagian besar parameter. Seluruh formulasi memenuhi SNI 3547.2:2008 untuk kadar air, sedangkan nilai IC?? seluruh formulasi tergolong antioksidan kuat. Formulasi terbaik berdasarkan Indeks Efektivitas De Garmo adalah K2R30 (kappa-karagenan 2?n rasio melon 70:30) dengan total nilai hasil 1,476, kadar air 11,21%, hardness 12,45 N, chewiness 8,07 N, IC?? 77,20 ppm, vitamin C 1,15 g/100 g, nilai L* 30,57, a* 0,93, b* 10,87, serta skor hedonik keseluruhan 6,60 (kategori suka). Hasil penelitian menunjukkan bahwa melon grade C berpotensi dikembangkan menjadi permen jelly fungsional kaya antioksidan yang dapat meningkatkan nilai ekonomi, mendukung pengurangan food waste, dan menjadi alternatif produk hortikultura inovatif bagi masyarakat maupun industri pangan.
Grade C melon (Cucumis melo L.) cultivated
at the FRC UGM greenhouse has low market value, making its utilization as Jelly
candy a promising approach to increase added value while reducing food waste.
The addition of roselle extract (Hibiscus sabdariffa L.) was intended to
enhance antioxidant content and provide a natural red color, while
kappa-carrageenan was used as a gelling agent. This study aimed to evaluate the
effects of the melon juice-to-roselle extract ratio and kappa-carrageenan
concentration on the physicochemical, functional, and sensory characteristics
of Jelly candy, and to determine the optimum formulation using the De Garmo
Effectiveness Index. A factorial Completely Randomized Design (CRD) was
employed with two factors, namely kappa-carrageenan concentration (1% and 2%)
and melon juice-to-roselle extract ratio (50:50, 60:40, and 70:30). The
analyzed parameters included moisture content, ash content, pH, water activity,
texture, color, vitamin C content, antioxidant activity (IC??), reducing sugar content, and hedonic
evaluation by 30 semi-trained panelists. The results showed that both factors
significantly affected most of the evaluated parameters. All formulations
complied with the moisture content requirement specified in SNI 3547.2:2008,
while all IC?? values were classified as strong antioxidants. The best formulation,
determined using the De Garmo Effectiveness Index, was K2R30 (2%
kappa-carrageenan and a 70:30 melon juice-to-roselle extract ratio), with a
total effectiveness score of 1.476, moisture content of 11.21%, hardness of
12.45 N, chewiness of 8.07 N, IC?? of 77.20 ppm, vitamin C content of 1.15 g/100 g, L* value of 30.57, a*
value of 0.93, b* value of 10.87, and an overall hedonic score of 6.60 (liked).
These findings demonstrate that Grade C melon has the potential to be developed
into an antioxidant-rich functional Jelly candy, thereby increasing its
economic value, supporting food waste reduction, and providing an innovative
horticultural product alternative for consumers and the food industry.
Kata Kunci : Antioksidan, karagenan, melon, permen, rosella.
