<![CDATA[ABSTRACT This study was conducted to determine the effect of amount of carrageenan and drying time on the quality of instant black grass jelly powder. This research was conducted at the Laboratory of Food Chemical Analysis and Microbiology, Faculty of Agriculture USU, Medan, using a factorial completely randomized design with 2 factors, i.e the concentration of carrageenan (K): (15 g; 30 g; 45 g; 60 g) and the drying time (P): (24 hours; 26 hours; 28 hours; 30 hours). Parameters analyzed were water content, yield, water absorption, pH, ash content, fiber content, and gel organoleptic value of texture. The results showed that the concentration of carrageenan had highly significant effect on water content, yield, water absorption, pH, ash content, fiber content, and gel organoleptic value of texture. Drying time had highly significant effect on water content, yield, water absorption and had no significant effect on the value of pH, ash content, fiber content, and gel organoleptic value of texture. Interaction between the two factors had highly significant effect on water absorption and yield, had no significant effect on water content, pH, ash content, fiber content, and gel organoleptic value of texture. The concentration of carrageenan (2%) and the drying time of (28 hours) produced the best quality of instant black grass jelly powder and more acceptable. Keywords: Powder of black grass jelly, gel of black grass jelly, carrageenan, and drying time. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh jumlah karagenan dan lama pengeringan terhadap mutu bubuk cincau hitam instan. Penelitian ini dilakukan di Laboratorium Analisa Kimia Bahan Pangan dan Mikrobiologi, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu konsentrasi karagenan (K) : (15 g; 30 g; 45 g; 60 g) dan lama pengeringan (P) : (24 jam; 26 jam; 28 jam; 30 jam). Parameter yang dianalisa adalah kadar air, rendemen, daya serap air, pH, kadar abu, kadar serat, dan nilai organoleptik tekstur gel. Hasil penelitian menunjukkan bahwa jumlah karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, rendemen, daya serap air, nilai pH, kadar abu, kadar serat, dan nilai organoleptik tekstur gel. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, rendemen, dan daya serap air serta memberikan pengaruh berbeda tidak nyata terhadap nilai pH, kadar abu, kadar serat, dan organoleptik tekstur gel. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap daya serap air dan rendemen, serta berbeda tidak nyata terhadap kadar air, nilai pH, kadar abu, kadar serat, dan organoleptik tekstur gel. Konsentrasi karagenan (2%) dan lama pengeringan (28 jam) menghasilkan mutu bubuk cincau hitam instan yang terbaik dan lebih diterima. Kata Kunci : Bubuk cincau hitam, gel cincau hitam, karagenan, dan lama pengeringan.]]>
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