PENAMBAHAN PEKTIN DALAM PEMBUATAN SELAI LEMBARAN BUAH PEDADA (Sonneratia caseolaris).
Abstract: This research aimed
was to obtain the combination of best of treatment the addition of pectin given
to making fruit leather. This research was carried experienmentally using
completely design randomized (CDR) with four treatment and four replications:
P1 (Addition of pectin 1%), P2 (Addition of pectin 0.75%), P3 (Addition of
pectin 0.5%), P4 (Addition of pectin 0.25%). Data obtained were treated by the
Analisys of Varience (ANOVA) to allowed by Duncan New Multiple Range Test
(DNMRT) the level 5%. The result showed that theaddition of pectin in making
jam significantly sheets against the water content, content of ashes, content
of coarse fiber, content total dissolved solids, degree acidity, content
sucrose, hedonic test (color, scent, taste, of sweetness, plasticity and
the overall assessment), descriptive
test (colour, plasticity) and not significantly descriptive (the scent, taste
and sweetness). P1 (pectin 0.25%) jam on sheets produce good. This jam 3.15
having a PH, in hedonic favored by the panelist and in descriptive bible
brownish yellow, flavorful pedada, of a sweetish taste, not sweet of sweetness,
plasticity springy and the overall assessment. The best treatment is P1
(addition of pectin 0,25%).
Penulis: Dorlan Simamora, Evy
Rossi
Kode Jurnal: jppertaniandd170137
