PENGARUH PERBANDINGAN BUBUR BUAH NANAS DENGAN BUBUR WORTEL DAN JENIS ZAT PENSTABIL TERHADAP MUTU SELAI LEMBARAN
ABSTRACT: The aim of this
research was to find the effect of ratio ofpineapple pulp with carrot pulp and
stabilizer type on the quality of mixture of pineapple and carrot jam sheet.
The research was conductedby using completely randomized design with two
factors, i.e. : ratio of pineapple pulp and carrot pulp (B) : (85% : 15% ; 75%
: 25% ; 65% : 35% ; 55% : 45%) and stabilizer type (P) : (CMC, Carrageenan,
Arabic gum, Pectin). Parameters analyzed were moisture content, vitamin C
content, total soluble solid, total acid, crude fiber content, organoleptic
score values of color and texture and organoleptic hedonic values of taste and
flavor. The results showed that the ratio ofpineapple pulp with carrot pulp had
highly significant effect on moisture content, vitamin C content, total soluble
solid, total acid, crude fiber content, organoleptic score values of color and
texture and organoleptic hedonic values of taste and flavor. Stabilizer type
had highly significant effect on moisture content, vitamin C content, total
soluble solid, total acid, crude fiber content, organoleptic score values of
color and texture, organoleptic hedonic values of taste and flavor. Interaction
of the two factors had highly significant effect on organoleptic score values
of texture and had no effect on moisture content, vitamin C content, total
soluble solid, total acid, crude fiber content, scores values of color, hedonic
values of flavor and taste. Theratio ofpineapple pulp with carrot pulp of (85%
: 15%) andCMC produced the best quality more acceptable jam sheet.
Penulis: Theresia Hutagalung,
Rona J. Nainggolan, Mimi Nurminah
Kode Jurnal: jppertaniandd160047
