PEMANFAATAN KARAGENAN DALAM PEMBUATAN SELAI LEMBARAN LABU KUNING (Cucurbita moschata)
Abstract: The objective of
this research was to find the best concentrate of carrageenan on the chemical
characteristics (water, ash, sucrose, and crude fiber content) and the sensory
(color, flavor, taste, fineness, plasticity, and hedonic test) of pumpkin sheet
jam. The experimental design used in this research was Completely Randomized
Design (“CRD”) with four treatments, K1 (the addition of carrageenan 3.5% w/w),
K2 (the addition of carrageenan 4.5% w/w), K3 (the addition of carrageenan,
5.5% w/w), and K4 (the addition of carrageenan 6.5% w/w). The result showed
that the addition of carrageenan had an effect significant on the water, ash,
sucrose, crude fiber content, the organoleptic test of taste, plasticity, and
hedonic test. but did not significantly affect the organoleptic parameters of
color, aroma, and smoothness. The selected pumpkin sheet jam was K4 which
showed the concentrate of water, ash, sucrose, and crude fiber content were
24,25%, 1,13%, 50,60% and 2,08% respectively.
Penulis: Utari Pratiwi, Noviar Harun Harun, Evy Rossi
Kode Jurnal: jppertaniandd160575
