<![CDATA[ABSTRACT The purpose of this study was to determine the effect of ratio of xanthan gumic and carragenan and cooking time on the quality of tamarillo jelly. This study was done used completely randomized design with two factors, ie: ratio of xanthan gumic and carragenan (K) (0,7:1,0%, 0,8%:0,9%, 0,9%:0,8%, and 1,0%:0,7%) and cooking time (L): (15 minute, 20 minute, 25 minute and 30 minute). The ratio of Xanthan gumic and carragenan gave highly significant effect on moisture content, ash content, and sensory value of colour. Cooking time gave highly significant effect on moisture content, vitamine C content, total acid, total soluble solid, sensory value of color, flavor, taste, and plasticity, and gave significant effect on ash content. The interaction of the ratio of xanthan gumic and carragenan and cooking time had highly significant effect on moisture content. The best quality of tamarillo jelly was obtained from the ratio of xanthan gum and carragenan (K4 of 1,0%:0,7%) and cooking time (L3 of 25 minute). Keywords: Carragenan, Cooking Time, Jelly, Tamarillo, Xanthan Gum ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan konsentrasi xanthan gum dengan karagenan dan lama pemasakan terhadap mutu jelly terong belanda. Penelitian dilakukan dengan menggunakan Rancangan Acak lengkap Faktorial dengan 2 faktor, yaitu perbandingan konsentrasi xanthan gum dan karagenan (K) : 0,7:1,0%, 0,8%:0,9%, 0,9%:0,8%, dan 1,0%:0,7%, serta lama pemasakan (L) : 15 menit, 20 menit, 25 menit, dan 30 menit. Perbandingan konsentrasi xanthan gum dan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, dan nilai organoleptik warna. Lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air, vitamin C, total asam, total padatan terlarut, nilai organoleptik warna, aroma, rasa, dan plastisitas, serta memberikan pengaruh berbeda nyata terhadap kadar abu. Interaksi antara perbandingan konsentrasi xanthan gum dan karagenan serta lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air. Jelly terong belanda dengan mutu terbaik diperoleh dari perlakuan perbandingan konsentrasi xanthan gum dan karagenan 1,0% : 0,7%, dan lama pemasakan 25 menit. Kata Kunci : Karagenan, Jelly, Lama Pemasakan, Tamarilo, Xanthan Gum]]>
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