PENGARUH PENAMBAHAN PEKTIN TERHADAP MUTU SELAI JAGUNG MANIS (ZeaMays.L).
Abstract: The purpose of this
study was todetermine the effect of pection addition on quality of sweet corn jam. This study uses
a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The
treatment were jam without and with addition of pection 0,5%, 1%, and 1,5%,
Data were statistically analyzed using analysis of varianca (ANOVA) and
Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that
the addition of pectin significantly effected water content, ash content, total
soluble solids and organoleptic assessment. The best treatment from this
results was 0,5% pectionaddtion with water content of 31.74%, ash content of
0.71%, , total soluble solids 72.67 brix, crude fiber content of 0.66%, with
description of jam from the best treatment was taste of sweet corn, flavorful
sweet corn, yellow and overall assesment showed that the jam.
Penulis: Rianto, Raswen
Efendi, Yelmirai Zalfiatr
Kode Jurnal: jppertaniandd170290
