EVALUASI MUTU SELAI SALAK (Salacca sumatrana B.) DENGAN PENAMBAHAN KELOPAK BUNGA ROSELA MERAH (Hibiscus sabdariffa L.)
Abstract: The purpose of this
research was to discover the effect of roselle augmentation to quality of zalacca jam and to inquire the
interest of panelist's on the profit results. The research was carried out
experimentally using Complete Randomized Design (CRD) by five treatments and
four replications. The treatments were SR0 (zalacca pulp 100%), SR1 (zalacca
pulp 90% and roselle pulp 10%), SR2 (zalacca pulp 80% and roselle pulp 20%),
SR3 (zalacca pulp 70% and roselle pulp 30%), and SR4 (zalacca pulp 60% and roselle
pulp 30%). The obtained data were analyzed statistically by Analysis of
Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at 5%
stage. The results showed that the augmentation of zalacca fruit and roselle
had significantly influenced the level of acidity (pH), water content, ash
content, fiber content, the amount of dissolved solids and organoleptic test.
The best treatment of this research was SR2 which had degree acidity (pH) 3.52,
water content 25.45%, ash content 0.75%, fiber content 8.46%, amount of
dissolved solids of 79.52ºBrix, and was described as red coloured, zalacca and
roselle flavoured, sour taste, soft texture and the most preferred by the
panelist’s to overall assessment.
Penulis: Putra Yuli, Yusmarini,
Faizah Hamzah
Kode Jurnal: jppertaniandd170121
