PENGARUH PENAMBAHAN PEKTIN KULIT JERUK DAN SUKROSA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI JAHE(Zingiber Officinale)

2018 Teknologi pangan : media informasi dan komunikasi ilmiah teknologi pertanian  
Jam is a thick textured food product made by cooking crushed fruit mixed with sucrose. The main raw materials used for making jam is empirical ginger. The purpose of this study was todetermine the effect of orange peel pectin and sucrose seen from the physical and chemical quality and acceptability of consumers. The experimental design study is a randomized block design (RAK), had 2 treatments, orange peel pectin concentrations (0.5%, 1%) and sucrose(40%, 50%, 60%) was repeated 3 times.
more » ... ed 3 times. Parameters measured were jam moisture content, pH, reducing sugar, color and organoleptic (taste, color, texture / consistency and aroma). Data obtained statistical analysis ANOVA using Minitab software and Tukey followed different test, while the organoleptic parameters of statistical analysis using Fridmen test. Results from the study indicate the best treatment contained in the sample of P2S2 (orange peel pectin 1% and 50% sucrose) with physicochemical conditions of water content of 32. 86%, pH of 6.59, 3.08% reduced sugar, colors L 38.20, and 4,90 organoleptic taste, color 4.90, 4.90 texture, and aroma 4.85.
doi:10.35891/tp.v9i2.1192 fatcat:tjqzfhky7fazrcnpmw27qz44nq