Effect of Cinnamon Powder Addition (Cinnamomum burmannii) on the Quality of Banten Banana Jam (Musa acuminata) Stored at Room Temperature

Abstract

This research was conducted to determine the effect of cinnamon powder addition to improve the quality of banten banana jam. This research was designed using a factorial Completely Randomized Design (CRD) with two factors, namely the addition of cinnamon (T): (0%, 0.3%, 0.6%, 0.9%) and storage time (P): (0 week, 1 week, 2 weeks, 3 weeks). Parameters analyzed were moisture content, ash content, crude fiber content, total soluble solids, total microbial, acidity (pH), smear test, values of color, aroma, taste, texture, and general acceptance. The results showed that the addition of cinnamon powder had a highly significant effect on the moisturer content, ash content, crude fiber content, total microbial, acidity (pH), and smear test. In addition storage time has a highly significant effect on moisture content, crude fiber content, total soluble solids, total microbes, acidity (pH), smear test, hedonic aroma, and had a significantl effect hedonic of taste. Meanwhile interaction between the addition of cinnamon powder and storage time had a highly significant effect on the moisture content and total microbial. The best banana jam was resulted from the addition of 0,9% cinnamon stored for 2 weeks.