Pemanfaatan Kolang Kaling Dan Buah Nanas Terhadap Mutu Selai Campuran

Jam is a semi-solid food made from fruit puree and mixed with 35-45% parts of sugar and heated until the sugar content ranges from 50-65%. The purpose of this study was to obtain the best percentage of mixed kolang kaling and pineapple fruit to meet the quality of jam (SNI No. 01-3746:2008). This study used experimental method using a complete randomized design (RAL) consisting of five treatmen…