The physical characteristics of jelly drink bay leaf water extract with guava juice combination

Abstract

Abstract Developing a jelly drink with bay leaf water extract with guava juice combined with konjac glucomannan can improve the physical characteristics of the jelly drink. This study compared the physical properties of the guava juice and bay leaf water extract jelly drink in terms of color, total soluble solids, and viscosity. One-way ANOVA analysis was used to design the study as a completely randomized design (CRD), and the Duncan Multiple Range Test (DMRT) was then conducted. The treatment comprises of two repetitions divided into three groups, each with a ratio of 25:75 (P1), 50:50 (P2), and 75:25 (P3) for the combination of guava juice and bay leaf water extract. The results showed that the physical characteristics (color (a*, b*, C*, and h*), viscosity, and total soluble solids) were significantly different (p<0.05). Based on the results of this study, the proportion of bay leaf water extract and guava juice significantly influenced the physical characteristics of the jelly drink. Therefore, the jelly drink bay leaf water extract guava juice combination has a good potential for incorporation into functional drinks.