Tri Marta Fadhilah, S.Pd., M.Gizi. Ketua Penguji Afrinia Eka Sari, S.TP., M.Si. Dosen Pembimbing 1 Lusia Atvenita Pengarang

ANTIOXIDANT ANALYSIS AND RECEPTIVITY OF BIR PLETOK CANDY JELLY AS A FUNCTIONAL FOOD SOURCE OF ANTIOXIDANTS ABSTRAK Non-communicable diseases (NCDs) are a major health problem in Indonesia data from RISKESDAS from 2013-2018 showing an increase in the number of people suffering from non-communication diseases. From this urgency, researchers are interested in developing popular jelly candy products with the addition of bir pletok as a source of antioxidants that are expected to be an alternative to functional food sources that are consumed and loved as one of the efforts to prevent noncommunicable diseases (NCDs) such as hypertension & stroke. The study aims to find out the differences in organoleptic characteristics, the content of antioxidant activity, the water content, as well as the public acceptance of bir pletok jelly candy. The panel that will be used is as many as 40 people, the research design used in this study is experimental quantitative using the CRP (Complete Random Planning) method with 1 factor and 2 levels of treatment. The results of the analysis of organoleptic statistical tests obtained a difference in the color indicator with a pvalue < 0,05. On the results of the acceptance test of the society obtained the result of Formula 1 with the addition of 200 ml of bir pletok preferred. The highest antioxidant test was in Formula 1 with the addition of 200 ml of bir pletok, which is 5339,96 ppm. And the results of the test of the water content of bir pletok candy jelly of both is < 20 % or maximum of the content of water in candy gelly according to SNI-3547.2-2008. The conclusion is that bir pletok jelly candy can be accepted by society. Keywords : antioxidants, bir pletok, jelly candy, non-communicable diseases (NCD), thesi