PEMANFAATAN BUAH MANGGA (MangiferaindicaL.) DAN EKSTRAK TEH HIJAU (Cameliasinensis) DALAM PEMBUATAN SELAI
Abstract: The purpose of this
research was to know the effect of level mixing of mango porridge and green tea
extracts to chemical analysis and organoleptic test of jam. This research used
Complete Randomized Design (CRD) with four treatments and four replications, which
followed by Duncan’s NewMultiple Range Test (DNMRT)at level 5%. The treatments
were MT1 (100 mango porridge : 0 green tea extracts); MT2 (90 mango porridge :
10 green tea extracts); MT3 (80 mango porridge : 20 green tea extracts) andMT4
(70 mango porridge : 30 green tea extracts). The result of analysis showed that
the level mixing of mango porridge and green tea extracts significantly effect
on moisture content, pectin content, sucralose content, pH, descriptive of
color, aroma, taste and texture and then hedonic of color and taste. The level
mixing of mango porridge and green tea extract had notsignificantly effect
onhedonic of aroma and texture.The best treatment was MT2 with moisture content
21,48; pectin content 1,50; sucralose content 56,65; and pH 3,31. Key word :
Mango, Green tea, Mango and green tea jam.
Penulis: Anggi Febrian Sibuea,
Faizah Hamzah, Evy Rossi
Kode Jurnal: jppertaniandd160134
