Jelly drink has the consistency of a gel that is weak , so that the children preferred. Coconut sugar is also known as a natural sweetener that is safe for the body , so it is possible to use as a sweetener jelly drink. The research aims to 1) study the effect of sugar on the physicochemical and sensory properties jelly drink, 2) the effect of glucose concentration on the physicochemical and sensory properties of jelly drink, and 3) determine the level of preference for products jelly drink. The research methode that used was experiment completely randomized block design with two factors and 3 replications. The first factor is the type of sugar (J) consists of three levels, namely: J1 = Liquid Coconut Sugar, J2 = Soliduified Coconut Sugar, and J3 = Cane Sugar. The second factor is the concentration of sugar (K) which consists of three levels ie: K1 = 14%, K2 = 15%, and K3 = 16%. The results showed that the treatment effect on the type of viscosity, color, sweetness, sugar distinctive flavour, and texture of jelly drink. The sugar concentration affects the syneresis and viscosity jelly drink.. the combination treatment of type and concentration of sugar does not give effect to the preference level of the product jelly drink.
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