PENGARUH PERBANDINGAN BUBUR BUAH PEPAYA DAN BELIMBING DENGAN KONSENTRASI KARAGENAN TERHADAP MUTU SELAI LEMBARAN
ABSTRACT: Papaya and starfruit
production in Indonesia is very abundant, but their processing is still very
minimal, therefore the diversification of their processing is needed to
increase. This study was conducted to determine the effect of ratio of papaya
and starfruit pulp with carrageenan concentration on the quality of jam sheet.
This study used a completely randomized design with two factors namely ratio of
papaya and starfruit pulp (B): 80%:20%, 60%:40%, 40%:60%, and 20%:80%, and
carrageenan concentration (K): 2,5%, 3,5%, 4,5% and 5,5%. The parameters
analyzed were moisture content, total acid, vitamin C, total dissolved solids,
color and texture scores as well as organoleptic values of color, aroma, taste
and texture. The results showed that the ratio of papaya and starfruit pulp had
highly significant effect on water content, total acid, vitamin C, total
dissolved solids, texture scores as well as organoleptic value of taste andtexture.
Carrageenan concentration had highly significant effect on water content, total
dissolved solids, vitamin C, color scores, texture scores as well as
organoleptic of color, taste and texture. Interaction of the two factors had
highly significant effect on water content and test scores texture. The ratio
of papaya and starfruit pulp of 80%:20% with concentration of 4,5% carrageenan
gave the best quality characteristics of the sheet jam and still acceptable for
consumption.
Penulis: Daniel Sitanggang,
Herla Rusmarilin, Linda Masniary Lubis
Kode Jurnal: jppertaniandd150318
