PEMANFAATAN BUAH TERUNG BELANDA DAN KULIT PISANG KEPOK DALAM PEMBUATAN SELAI
Abstract: The purpose of this
study was to obtain the ratio of the addition of “belanda eggplant” on the
quality of the jam of “kepok banana peel”. Research was carried out by using a
Complete Randomized Design (CRD), with 5 treatments and 3 repetitions to obtained
15 experimental units. The treatments were PT0 (60% pureed of kepok banana peel
and 0% pureed of belanda eggplant), PT1
(50% pureed of kepok banana peel and 10% pureed of belanda eggplant), PT2 (40%
pureed of kepok banana peel and 20% pureed of belanda eggplant), PT3 (30%
pureed of kepok banana peel and 30% pureed of belanda eggplant) and PT4 ( 20%
pureed of kepok banana peel and 40% pureed of belanda eggplant). Data were
analyzed statistically using ANOVA and DMRT at 5% level. The results show that
the ratio of belanda eggplant and kepok banana peel significantly affected all
parameters. The best treatment was PT4 (20% pureed of kepok banana peel and 40%
pureed of belanda eggplant) with a moisture content of 28,71%, ash content of
0,21%, viscosity 736,28 (cP), the fiber content of 0,51% and total sugar
content 48.02%. Sensory test of jam from best treatment had red colour,
somewhat flavorful belanda eggplant and
kepok banana peel, sweet taste slightly sour, soft texture and overall
assessment preferred by the panelists.
Penulis: Yudi Sutriono, Usman
Pato
Kode Jurnal: jppertaniandd160573
