PENGARUH KONSENTRASI PEKTIN DAN LAMA PENYIMPANAN TERHADAP MUTU SELAI NANAS LEMBARAN
ABSTRACT: Research was
conducted to determine
Effect of pectin
concentration and storage
time on the
quality of pineapple
jam sheet. Pineapple production
in Indonesia is
very abundant, but
its processing is
still very minimal,
therefore the diversification of
pineapple processing is needed to increase. This study was conducted to
determine the effect of pectin concentration and storage time on the quality of
pineapple jam sheet. This study used a completely randomized design with two
factors namely pectin concentration (P): 0.25%, 0.50%, 0.75% and 1.00%, and
storage time (L): 0 days, 5 days, 10 days and 15 days. The parameters analyzed
were moisture content, total acid, vitamin C, total dissolved solids, total microbes, organoleptic
of color, aroma,
taste, texture as
well as color
and texture scores.
The results showed
that the concentration of
pectin had highly
significant effect on
water content, total
acid, vitamin C,
total dissolved solids, organoleptic of color, aroma, taste,
texture as well as color and texture scores. Storage time had highly
significant effect on water content, total acid, vitamin C, total dissolved
solids, total microbes, organoleptic of color, aroma, taste, texture as well as
color and texture scores. Interaction of the two factors had highly significant
effect on water content, total acid test scores and color. Concentration of
0.75% pectin gave the best quality characteristics of the pineapple jam sheet
and storage for 10 days was still acceptable for consumption.
Penulis: Ahmad Ikhwal P, Zulkifli
Lubis1, Sentosa Ginting
Kode Jurnal: jppertaniandd140306
