PENAMBAHAN BUAH NANGKA (Artocarpus heterophyllus) DALAM PEMBUATAN SELAI ALBEDO SEMANGKA (Citrullus vulgaris Schard)
Abstract: The purpose of this
research was to obtain the albedo ratio of watermelon and jackfruit in making
jams, finally can made jams in according to National Standard of
Indonesian(SNI). This research used
Complete Randomized Design (CRD) with five treatments and three
replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at
level 5%. The treatments in this research included PS1 (90% albedo watermelon: 10% meat
jackfruit), PS2 (80% albedo watermelon: 20% meat jackfruit), PS3 (70% albedo
watermelon: 30% meat jackfruit), PS4 (60% watermelon albedo: 40% meat
jackfruit) and PS5 (50% albedo watermelon: 50% meat jackfruit). The results of
research showed that the ratio of albedo watermelon and gave jackfruit
significantly effect on water content, pectin content, fiber content, total
dissolved solids, assessment of sensory of the color, flavour, texture descriptively as well as
colour, texture and overall assessment by hedonic yet no real effect on the flavour
of jam in hedonic. The best formulation Jams was PS4 with
total dissolved solids 67.87˚brix, fiber content 2.01%, water content of
33.46%, pectin content 0.90%.Organoleptic scores of PS4 were 4.00 (like) colour,
3.73 (like) flavour, 3.86 (like) taste, 3.56 (like) texture and 2.12 (like) overall.
Penulis: Nurul Asikin, Akhyar
Ali, Noviar Harun
Kode Jurnal: jppertaniandd170250
