PENGARUH PERBANDINGAN GUM ARAB DENGAN KARAGENAN DAN LAMA PEMASAKAN TERHADAP MUTU JELI MARKISA
ABSTRACT: The purpose of this
study was to determine the effect ratio of gom arabic and carragenan and
cooking time on the quality of passion fruit jelly. This study used completely
randomized design with two factors, ie: ratio of gum arabic and caragennan (P)
(100%:0%, 75%:25%, 50%:50%, 25%:75%, and 100%:0%) and cooking timen (L): (10
minutes, 15 minutes, and 20 minutes). The analyzed parameters were moisture
content (%), ash content (%), total soluble solid o(Brix), vitamin C content
(mg/100g), total acid (%), total plate count (CFU/g), sensory test (color,
flavor, taste, and plasticity). The ratio of gum arabic and carragenan gave
highly significant effect on moisture content, ash content, and sensory test of
flavor and plasticity. Cooking time gave highly significant effect on moisture
content, ash content, total soluble solid, total acid, sensory test of colour,
and taste, and gave significant effect on sensory test of flavor. The interaction
of the ratio of gom arabic and caragennan and cooking time had highly
significant effect to ash content and sensory test of plasticity, and gave
significant effect on moisture content and total soluble solid. The ratio of
gom Arabic and carragenan 25%:75% with 10 minutes cooking time produced the
best passion fruit jelly.
Penulis: Dimas Iwanda
Kode Jurnal: jppertaniandd160440
