STUDY PEMBUATAN SELAI COKELAT KULIT PISANG BARANGAN
ABSTRACT: The research was
aimed to study on the preparation of
barangan banana peel chocolate jam that is one alternative for the development
of functional food products.. The reseach had been performed using factorial
completely randomized design, with two factors i.e : the ratio of barangan
banana peel and chocolate powder (M) : 95%:5%, 90%:10, 85%:15%, 80%:20%, and
pectin concentration (P): 0,25%, 0,5%, 0,75%, 1%. Parameters analyzed were water content (%),
ash content (%), fat
content (%),vitamin C
content (mg/100g bahan),total
soluble solid (oBrix),
stickiness and organoleptic values (colour, flavor, and
taste). The result showed that the ratio of barangan banana peel and chocolate
powder and pectin concentration had highly significant effect on water content,
ash content, fat content, total soluble solid, stickiness and organoleptic
values (colour, flavor, and taste). The pectin concentration had highly
significant effect on water content, ash content, total soluble solid,
stickiness and organoleptic values (colour and taste). The interaction of the
two factors had significant effect on water content and had highly significant
effect on ash content. The ratio
ofbanana peel and hocolate powder of
95% : 5%
and pectin concentration
of 1% produced
the best quality
of barangan banana
peel chocolate jam.
Penulis: Deannisa Matondang,
Zulkifli Lubis, Mimi Nurminah
Kode Jurnal: jppertaniandd140254
