PENGARUH KONSENTRASI SUKROSA SERTA PROPORSI DAGING BUAH DAN ALBEDO PISANG KEPOK KUNING (Musa paradisiaca L.) TERHADAP KARAKTERISTIK SELAI LEMBARAN

Iqbal, Vikri Furkhoni (2023) PENGARUH KONSENTRASI SUKROSA SERTA PROPORSI DAGING BUAH DAN ALBEDO PISANG KEPOK KUNING (Musa paradisiaca L.) TERHADAP KARAKTERISTIK SELAI LEMBARAN. Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Sliced jam is a modification of conventional jam to be more practical with a sheet form that is compact, plastic, and non-sticky. Yellow kepok bananas have a high enough dietary fiber content and contain lots of vitamins and minerals. This study aims to determine the effect of sucrose concentration, proportion of fruit, and yellow kepok banana albedo on the characteristics of jam slices. This study used a two-factor Completely Randomized Design (CRD) and three replications. Factor I was the concentration of sucrose (30%, 45%, 60%) (% w/w), and factor II was the proportion of fruit flesh and albedo of the yellow kepok banana (1:2, 1:1, 2:1). Data analysis using ANOVA: if there is a difference, then proceed with the 5% DMRT test. The results showed that there was a significant interaction with water content, ash content, total dissolved solids, total sugar, hardness, and organoleptic jam slices. The best treatment was the concentration of 60% sucrose and the proportion of fruit flesh and albedo of yellow kepok bananas (2:1), which produced slices jam with characteristics of 44.16% moisture content, 1.18% ash content, pH 4.03, total sugar content 33.21%, aw 0.828, total dissolved solids 50, hardness 31.93 N, and a taste score of 3.90 (quite typical of bananas), aroma of 3.27 (quite smelly of bananas), color 3.37 (quite yellow of bananas), and texture 3.80 (sturdy). Analysis of sliced jam with the best treatment obtained a food fiber content of 8.09%, a potassium content of 267 mg/kg, and a total mold count of 16 colonies/g. Refrigerator storage temperature was better than room temperature in maintaining the quality of sheet jam for 7 days in terms of increased levels of water and decreased organoleptic quality including aroma, color, and texture.

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Thesis (Undergraduate)

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