Pemanfaatan Labu Siam Dan Kelopak Rosella Dalam Pembuatan Selai

Fruit jam is a semi-wet food processed product from a mixture of fruit juice and sugar. The purpose of this research was to get the best formulation of chayote and roselle petal evaluate in the jam quality. This research used a Completely Randomized Design experiment with five treatments and three replications. The treatments were LSR1 (chayote puree and roselle petal puree 90:10), LSR2 (ch…