PENGARUH PERBANDINGAN BUBUR TEMPE DENGAN BUBUR JAGUNG MANIS DAN PERBANDINGAN ZAT PENSTABIL TERHADAP MUTU SELAI
ABSTRACT: The research was
conducted to determine the effect of tempeh puree with sweet corn puree and
ratio of stabilizers suitable to produce the quality and organoleptic of jam.
The reseach had been performed using factorial completely randomized design (CRD),
with two factors i.e : ratio of tempeh porridge with sweet corn porridge (T) :
(80% : 20%, 60% : 40%, 40% : 60%, 20% : 40%) and ratio of carboxy methyl
cellulose (CMC) and Arabic gum (P) : (1%
: 0%, 0,75% : 0,25%, 0,25% : 0,75%, 0% : 1%). The parameters analyzed were
moisture, ash , protein, fat, and fiber content, total soluble solid, total
microbes, score of color, aroma and taste, score of stickiness and organoleptic
values (colour, flavor, and taste). The
resuls showed that the ratio of of tempeh puree with sweet corn puree had
highly significant effect on moisture, ash, fat, protein, and fiber content,
total soluble solid, score of color, flavor and taste, stickiness and
organoleptic values (colour, flavor, and taste). The ratio of carboxy methyl cellulose
(CMC) and Arabic gum had highly significant effect on moisture, fiber, fat, and
protein content, total soluble solid, total microbes, and score of stickiness.
The interaction of the two factors had significant effect on fat content. The
ratio of tempeh puree with sweet corn puree 80% : 20 % and ratio of carboxy methyl cellulose (CMC)
and Arabic gum 1% : 0 % produced the best quality of jam.
Penulis: Fitri Riyanti, Herla
Rusmarilin, Rona J. Nainggolan
Kode Jurnal: jppertaniandd140308
