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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 treatments with three replications to obtain fifteen experimental units. The treatments were KN1 (the percentage of kolang kaling puree 90% and pineapple puree 10%), KN2 (the percentage of kolang kaling puree 80% and pineapple puree 20%), KN3 (the percentage of kolang kaling puree 70% and pineapple puree 30%) KN4 (the percentage of kolang kaling puree 60% and pineapple puree 40%) and KN5 (the percentage of kolang kaling puree 50% and pineapple puree 50%). Data andyzed using Analysis of Variance (ANOVA) and Duncan New Multiple Range Test (DNMRT) at 5% level. The best treatment of this research is KN5 with water content 26,56%, ash content 0,49%, crude fiber 0,85% and total dissolved solids 65,20 °brix, sucrose content 54,74%, viscosity 104421,22 cPs. The results of the sensory test were descriptively colored of yellow, flavourful of kolang kaling and pineapple fruit, the taste of kolang kaling and pineapple fruit, soft texture and overall assessment hedonic jam is favored by panelists. Keywords: fruit, jam, kolang kaling, pineapple fruit

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 118 (0084)
06 03. 118 (0084)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 118 (0084)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian.,
Deskripsi Fisik
xi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 118 (0084)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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