PEMBUATAN SELAI LEMBARAN DARI ALBEDO SEMANGKA DAN TERONG BELANDA
Abstract: The purpose of this
study was to get the best formulation of sliced jam from watermelon’s albedo
and tamarillo. The research used a Complete Randomized Design (CRD) with four
treatments and four replications. The
treatments were AT1 (watermelon’s albedo pulp 90% and tamarillo pulp
10%), AT2 (watermelon’s albedo pulp 70% and tamarillo pulp 30%), AT3
(watermelon’s albedo pulp 50% and tamarillo pulp 50%), and AT4 (watermelon’s
albedo pulp 30% and tamarillo pulp 70%). The data analyzed statistically using
Anova and DNMRT at 5%. The research showed that the combination of watermelon’s
albedo and tamarillo significantly effect
on moisture content, ash content, degree of acidity (pH), pectin
content, reducing sugar content, total dissolved solids, colour, taste, flavor,
texture, and hedonic test. Sliced jam elected from this study was the sliced
jam treatment AT4 with ratio watermelon’s albedo 30% and tamarillo 70% which
has moisture content (26.33%), ash
content (0.97%), degree of acidity (3.60), pectin content (2.09%), reducing
sugar content (20.23%), total dissolved solids (65.10°brix), red colour,
tamarillo flavor, sweet little sour taste, the texture was little chewy and
panelist like the sliced jam at overall assessment.
Penulis: Megawati, Vonny Setiaries
Johan, Yusmarini
Kode Jurnal: jppertaniandd170126
