## 2 Results and Discussion
### Textural Properties  
The textural property of drinking jelly is normally influenced by the gelling agent type and concentration, pH, ionic strength, and storage conditions [50]. The textural properties of drinking jelly, such as firmness, springiness, cohesiveness, gumminess, and chewiness, were tested; the results are shown in Figure 6A-E. Overall, the results showed that the addition of varying concentrations of GF gelling agent in the drinking jelly composition significantly affected the textural properties (\(p<0.05\)). [PERSON] et al. [51] reported that variation in gelling agent concentration significantly influenced the textural properties, including gel strength, cohesiveness, and firmness in the fruit-based jelly. The firmness values of the drinking jelly ranged from 0.34 N to 0.78 N, and the increased concentration of GF gelling agent, particularly in the S4 and S5 samples, produced a firmer texture in the drinking jelly compared to lower concentrations (S1-S3); however, the lower concentrations did not provide the right consistency for the drinking jelly firmness. A similar finding was also noted by [PERSON] [52]. This study reported that the firmness value in the drinking jelly increased proportionally with the gelling agent concentration. Springiness is a key textural attribute in drinking jellies, referring to the ability of the gel to return to its original shape after being compressed [53]. The results showed that the springiness of the drinking jelly increased with higher gelling agent concentrations, ranging from 0.81 mm to 1.24 mm. S1 had the lowest springiness, whereas S5 had the highest. A similar observation was also reported by [PERSON] [50] in drinking jelly using a seaweed-based gelling agent. Furthermore, the cohesiveness of drinking jelly refers to the ability to hold together under mechanical stress and return to its original state after deformation. It is a key indicator of the internal bonding and structural integrity of the drinking jelly [54]. The cohesiveness of drinking jelly ranged from 0.42 to 0.65. The increment in GF gelling agent concentration positively affected the cohesiveness, enhancing it significantly. According to a study by [PERSON] [52], increasing the gelling agent concentration in jelly drinks resulted in higher cohesiveness. Additionally, gumminess and chewiness followed a similar trend, with gumminess increasing from 0.24 N to 0.42 N and chewiness from 0.31 N to 0.59 N. These changes imply that higher gelling agent concentrations result in a firmer, more cohesive, and chewier product, which is not the optimal consistency for drinking jelly. Studies have shown that a higher proportion of seaweed can lead to undesirable textures, such as increased firmness or sliminess [55; 56].  
Figure 5: Changes in moisture content (**A**), water activity (**B**), total sugar (**C**), reducing sugar (**D**), viscosity (**E**), and sulfate content (**F**) in the drinking jelly made of strawberry fruit concentrate and  
different concentrations of GF gelling agent. Note: Different letters of the alphabet in the figure show significant differences, and ns represent the non-significant. S1-S5 represent the drinking jelly samples prepared with varying concentrations of GF gelling agent: S1 (0.2%), S2 (0.4%), S3 (0.6%), S4 (0.8%), and S5 (1.0%).