##plugins.themes.academic_pro.article.sidebar##

Submitted
May 31, 2025
##submissions.accepted##
Oct 28, 2025
Published
Dec 23, 2025
Download
PDF
Statistic
Read Counter : 250 Download : 251

##plugins.themes.academic_pro.article.main##

Abstract

Developing a healthy, ready-to-eat food product that can both postpone hunger and satisfy consumer
demand is a challenge. A potential product with such characteristics is jelly drink, a semi-solid
beverage with a weak gel consistency, easily consumed through a straw. It can be combined with fruit
juice to improve its nutritional value and functional properties. The ratio of fruit-to-water in the
preparation of fruit juice determines the amount of fruit components dissolved in the fruit juice, which
could affect the characteristics of jelly drink produced. This research aims to evaluate the effect of fruit-
to-water ratio (1:1; 1:2; 1:3; 1:4; 1:5) on the physicochemical and organoleptic properties of snake fruit
jelly drink. Obtained results show that fruit-to-water ratio significantly affected (α = 0.05) the
physicochemical and organoleptic properties of snake fruit jelly drink. Higher water ratio led to
decrease of total soluble solids, but increased the pH, suction power, syneresis, and preference score.
Ratio of fruit-to-water 1:5 resulted in the most preferred snake fruit jelly drink with preference scores
of color, suction power, mouthfeel, and taste were 5.98, 6.36, 5.92, 4.80 respectively. It has the pH of
6.33, total soluble solid value of 4.24 °Brix, suction power of 7.68 mL/20 s, syneresis 3.35-4.38%,
lightness (L*) value of 25.70, redness (a*) -1,00, yellowness (b*) -1.28, chroma (C) 0.38 and hue (H)
51.90

Keywords

Fruit-to-water ratio; Jelly drink; Snake fruit

##plugins.themes.academic_pro.article.details##

How to Cite
Gunawan, A., Trisnawati, C. Y. ., Dharma, A. W. ., & Srianta, I. . (2025). Evaluating the Effect of Fruit-to-Water Ratio on the Characteristics of Snake Fruit Jelly Drink. Food Science and Technology Journal (Foodscitech), 149–159. https://doi.org/10.25139/fst.vi.10421

References

  1. Agnes, T., Suhaidi, I., & Yusraini, E. (2021). Effect of comparison of roselle flower petals extract with passion fruit juice and konjac flour concentration on the quality of jelly drinks. IOP Conf. Series: Earth and Environmental Science 782 (2021) 032072. IOP Publishing. http://doi.org/10.1088/1755-1315/782/3/032072
  2. Alwi, N.U.S., Rahayu, E.S., Utami, T., Yanti, R., & Suroto, D.A. (2023). Formulation of Fruit-Based Probiotic Drink From Snake Fruit (Salacca Zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13. Current Research in Nutrition and Food Science, 11(1), 351-359. http://dx.doi.org/10.12944/CRNFSJ.11.1.26
  3. Angela, J., Ristiarini, S., Nugerahani, I., & Srianta, I. (2021). Development of Monascus-fermented durian seed jelly drink: effect of roselle extract concentration on physicochemical and organoleptic properties of the jelly drink. IOP Conf. Series: Earth and Environmental Science 794 (2021) 012136. IOP Publishing. http://doi.org/10.1088/1755-1315/794/1/012136
  4. Bai, G., Wang, Y., Zheng, J., Zhang, X., Zhuang, Z., Zhu, D., & Cao, X. (2024). Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear. Polish Journal of Food and Nutrition Sciences, 74(1), 41-48. http://dx.doi.org/10.31883/pjfns/181538
  5. Central Bureau of Statistics Indonesia (Badan Pusat Statistik). (2025). Produksi Tanaman Buah-buahan dan Sayuran Tahunan Menurut Provinsi dan Jenis Tanaman, 2024. Retrieved in April 23, 2025 from CBSI (BPS) Website: https://www.bps.go.id/id/statistics-table/3/U0dKc1owczVSalJ5VFdOMWVETnlVRVJ6YlRJMFp6MDkjMw==/produksi-buah-buahan-menurut-jenis-tanaman-menurut-provinsi--2023.html
  6. Djaafar, T.F., Marwati, T., Budiyanti, T., Riska., & Hadiati, S. (2024). Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia. International Journal on Advanced Science Engineering Information Technology, 14(2), 723-729. https://doi.org/10.18517/ijaseit.14.2.19175
  7. Engelen, A. (2018). Analisis Kekerasan, Kadar Air, Warna, dan Sifat Sensori pada Pembuatan Keripik Daun Kelor. Journal of Agritech Science, 2(1), 10-15. (In Indonesian). https://doi.org/10.30869/jasc.v2i1.173
  8. Herawati, H. 2018. Potensi Hidrokoloid sebagai Bahan Tambahan pada Produk Pangan dan Nonpangan Bermutu. Jurnal Penelitian dan Pengembangan, 37(1), 17-25. (In Indonesian). https://doi.org/10.21082/jp3.v37n1.2018.p17-25
  9. Hidayanto, E., A. Rofiq., & H. Sugito. (2010). Aplikasi Portable Brix Meter Untuk Pengukuran Indeks Bias. Jurnal Berkala Fisika, 13(4), 113- 118. (In Indonesian).
  10. Imeson, A.E. (2009). Food Stabilizers, Thickeners and Gelling Agents. Blackwell Publishing: United Kingdom.
  11. Indriani, O.D., & Khairi, A.N. (2021). Physico-chemical Characteristics of Jelly Drink with Variation of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Additional Sappan Wood (Caesalpinia sappan). Journal of Agri-Food Science and Technology, 4(1), 37-48. https://doi.org/10.12928/jafost.v4i1.7069
  12. Karangan, J., Sugeng, B., & Sulardi. (2019). Uji Keasaman Air dengan Alat Sensor pH di STT Migas Balikpapan. Jurnal Keilmuan Teknik Sipil, 2(1), 65-72. (In Indonesian). http://dx.doi.org/10.31602/jk.v2i1.2065
  13. Kusumajati, D.R.S., & Budhiyanti, S.A. (2023). The characteristics and consumer acceptance of jelly drink fortified with Ulva lactuca fatty acid microemulsion. IOP Conf. Series: Earth and Environmental Science 1289 (2023) 012036. IOP Publishing. http://doi.org/10.1088/1755-1315/1289/1/012036
  14. Mazumdar, P., Pratama, H., Lau S., Teo, C.H., & Harikrishna, J.A. (2019). Biology, Phytochemical Profile and Prospects For Snake Fruit: An Antioxidant-Rich Fruit of South East Asia. Trends in Food Science & Technology, 91, 147-158. https://doi.org/10.1016/j.tifs.2019.06.017
  15. Nurjannah, N., Rosnah, R., Faturrahman, T., Hariani, H., Dewi, A.R., Atoy, L., & Dali, D. (2023). Sensory Characteristics, Fiber Content, Potassium Jelly Drink from Watermelon Albedo (Citrullus lanatus) and Honey Pineapple (Ananas comosus L). Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023), Advances in Health Sciences Research, 77. Atlantis Press. https://doi.org/10.2991/978-94-6463-427-3_11
  16. Oktaviani, R., Yohanes, M.S., & Danial. (2020). Analisis Pengujian DGA Menggunakan Metoda Chromatography Gas Sebagai Indikasi Kegagalan Minyak Isolasi Transformator GI 150 KV Kota Baru. Jurnal Fakultas Teknik Elektro Universitas Tanjungpura, 2(1), 1- 11. (In Indonesian). https://doi.org/10.26418/j3eit.v8i2.42556
  17. Putri, S., Marliyati, S.A., Setiawan, B., & Rimbawan (2023). Development Of Jelly Drink Bay Leaf Water Extract With Guava Juice Combination. International Journal of Chemical and Biochemical Sciences, 24(5), 199-205.
  18. Rittisak, S., Lonuch, N., Buakeeree, S., & Yimtoe, S. (2023). Development of jelly drink from cultivated banana pseudo stem juice (Musa sapientum L.) and pineapple juice supplemented with pineapple pulp. Food Research, 7(2), 52-59. https://doi.org/10.26656/fr.2017.7(2).721
  19. Suica-Bunghez, I.R., Teodorescu, S., Dulama, I.D., Voinea, O.C., Simionescu,S., & Ion, R.M. (2016). Antioxidant activity and phytochemical compounds of snake fruit (Salacca Zalacca). IOP Conf. Series: Materials Science and Engineering 133 (2016) 012051. IOP Publishing. http://doi.org/10.1088/1757-899X/133/1/012051
  20. Wratsongko, A.C.D., Legowo, A.M., Al-Baarri, A.N., Hadipernata, M., & Broto, W. (2019). Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage. Journal of Applied Food Technology, 6(1), 12-14. https://doi.org/10.17728/jaft.4369
  21. Zubaidah, E., Dewantari, F.J., Novitasari, F.R., Srianta, I., & Blanc, P.J. (2018). Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium. Biocatalysis and Agricultural Biotechnology, 13, 198-203. https://doi.org/10.1016/j.bcab.2017.12.012
  22. Zubaidah, E., Ifadah, R.A., & Afgani, C.A. (2019). Changes in chemical characteristics of kombucha from various cultivars of snake fruit during fermentation. IOP Conf. Series: Earth and Environmental Science 230 (2019) 012098. IOP Publishing. http://doi.org/10.1088/1755-1315/230/1/012098