Carrageenan is usually used as a gelling agent. It is still an imported product and it contributes to a syneresis. Probably porang flour could help reducing syneresis. Combination of both gelling agent can form elastic gel that appropriate with jelly drink’s properties. Porang flour and carrageenan has a high fiber content, combination of these gelling agent is expected to fulfill the requirement of daily fiber. Carrot was choosen as raw material because of the high quantity of beta carotene. The objective of this research is to find out the best formula of mixed gelling agents for making a carrot jelly drink. Factorial Randomized Block Design was used in this research. The first factor was a mixed gelling agent’s concentration (0,4%, 0,3% and 0,2%) and proportion between porang flour : carrageenan as second factor (25:75, 50:50 and 75:25).
The best formula was the total concentration of the mixed gelling agents of 0,3% at the proportion rasio of porang flour:carrageenan 25:75. The product had beta caroten content 9,53 mg/100g, crude fiber 0,56%, total dietary fiber 1,16%, calcium oxalate 1,59 mg/100g, viscosity 0,50 dPa.s, syneresis 0,127 mg/g.mnt, ligthness (L) 30,7, redness (a*) 7,97, yellowness (b*) 15,73, and the level of preference was 5,12 for texture, 4,92 for taste, 4,52 for color, 6,00 for flavour.