Effect of konjac concentration on physicochemical and sensory properties of snake fruit jelly drink

Snake fruit has a short shelf life, necessitating efforts to extend its storage period. Snake fruit can be processed into fruit juice or transformed into jelly drinks. The characteristics of jelly drinks are largely influenced by the type of gelling agent used. This study utilizes konjac as a gelling agent. This research aimed to determine the effect of konjac concentration on the physicochemical and sensory characteristics of snake fruit jelly drinks and to identify the konjac concentration that yields snake fruit jelly drinks with the best sensory evaluation. The study utilized a randomized block design (RBD) focusing on five levels of konjac concentrations of 0.15%, 0.20%, 0.25%, 0.30%, and 0.35%. The resulting snake fruit jelly drinks underwent physicochemical testing, including pH, total soluble solids, suction force, and syneresis, with three replications. The sensory evaluation included a preference for suction force, mouthfeel, and taste. The results showed a significant effect of konjac concentration on suction force, syneresis, and sensory characteristics but no significant effect on pH and total soluble solids. The higher konjac concentration, pH and total soluble solids increased while suction force and syneresis decreased. The spider web test results indicated that snake fruit jelly drinks with 0.35% konjac addition was the best treatment, with preference scores of 6.00 (liked) for suction force, 6.30 (liked) for mouthfeel, and 6.04 (liked) for taste.