PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DALAM PEMBUATAN SELAI
Abstract: Pedada fruit
(Sonneratia caseolaris) is one of the complilers of mangrove forest to live
along the muddy shore has low salinity and a basin gatherin fire flies. The
purpose of this study were to obtain a concentration of sugar and fruit pedada
maturity level to quality of jam product. This research used a completely
randomized design (CRD) with combination treatment pedada fruit maturity level,
percentage increase pedada fruit and the sugar with 6 treatment and 3
replication. From the result of this study showed that the number of maturity
level, percentage increase pedada fruit and the sugar significant effect on
moisture content, ash content, sucrose content, total acid content, total
dissolved solids, descriptive assessment organoleptic and assessment of
organoleptic hedonic basis overall. In this study, obtained the best treatment
with the moisture content of 26.84%, ash content of 0.31%, sucrose content of
57.82%, total dissolved content of 66.26ºbrix, total acid content of 15.20%,
with light green color, in order flavorful pedada, sweet taste and slightly soft
texture.
Penulis: Edi Setiawan, Raswen
Efendi, Netti Herawati
Kode Jurnal: jppertaniandd160128