PENGARUH PENAMBAHAN SARI MARKISA DAN PERBANDINGAN GULA DENGAN SORBITOL TERHADAP MUTU SELAI LEMBARAN JAMBU BIJI MERAH
ABSTRACT: This research was aimed
to know the effect of passion fruit concentrate and ratio of sugar with
sorbitol on the quality of red guava
slice jam. This
research was conducted
using a completely
randomized design with
two factors, namely
the passion fruit concentrate (5%,
10%, 15%, and
20%) and the
ratio of sugar
with sorbitol (90%:10%,
80%:20%, 70%:30%, and
60%:40%). The parameters analyzed
were the level of vitamin C, total acid, total dissolved solids, pH, moisture
content, ash content, the strength of the slice jam, hedonic test for color,
texture, flavor,aroma, and overall appearance. The results showed that the addition of
passion fruit concentrate had highly significant effect on the level of vitamin
C, total acid, total dissolved solids, pH, moisture content,the strength of the
slice jam, hedonic test for color, texture, flavor, aroma, and overall appearance
and a significant effect on ash content.Ratio of sugar and sorbitol gave highly
significant effect on level of vitamin C, total acid, total dissolved solids,
moisture content, ashcontent, the strength of the slice jam, hedonic test for
taste and overall appearance and gave highly significant effect on the pH,
hedonic test for color, texture, flavor, and aroma. Interaction of the two
factors gave significant ffect on total dissolved solids, hedonic test of the
taste and overall appearance. Addition passion fruit concentrate as much as 20%
and the ratio of sugar with sorbitol (70%:30%) producedthe best quality of red
guava slice jam.
Penulis: Christin Uli Munte,
Zulkifli Lubis, Lasma Nora Limbong
Kode Jurnal: jppertaniandd140249
