PEMANFAATAN BUAH NIPAH (Nypa fruticans) SEBAGAI BAHAN BAKU PEMBUATAN SELAI
Abstract: The aim of this research
was to determine the best ratio of sugar and fruit flesh of nipa palm suitable
into a made of palm jam. This research was conducted by using a Completely
Randomized Design Experiment, with four treatments and four repetitions.
Treatments for a made of jam were N1 (fruit flesh of nipa palm 80% and sugar
20%), N2 (fruit flesh of nipa palm 70% and sugar 30%), N3(fruit flesh of nipa
palm 60% and sugar 40%) and N4 (fruit flesh of nipa palm 50% and sugar 50%).
The collected data was analyzed statistically by using ANOVA and DMRT in the 5%
level. The best ratio of fruit flesh of nipa palm and sugar was N3 jam (fruit
flesh of nipa palm 60% and sugar 40%) with moisture contens of 24.81%, ash
0.84%, total sugar 52.92% and viscosity 80.77%. The sensory test assessment of
the chosen jam had a grey-yellow colored, palm aromatic, sweet tasted, unsticky
textured and liked by panelist.
Penulis: Fauzi Afrizal, Usman
Pato
Kode Jurnal: jppertaniandd170297
