Karakteristik Selai Lembaran Kolang-Kaling dengan Penambahan Buah Naga Merah

Abstract

The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists.

Karakteristik Fisikokimia dan Sensori Selai Lembaran Melon (Cucumis melo L.) dengan Penambahan Karagenan

“…Pada produk selai lembaran melon dengan penambahan konsentrasi karagenan akan dilakukan pengujian analisis kimia meliputi kadar air (Sudarmadji et al, 1997) dan kadar gula pereduksi dengan menggunakan metode Luff Schoorl (SNI 01-2892(SNI 01- -1992. Selanjutnya akan dilakukan pengujian fisik yaitu uji sineresis (Rochmah, 2019), total padatan terlarut (Nielsen, 1998), derajat keasaman (pH) (Sudarmadji et al, 1997) dan pada produk selai lembaran melon terpilih akan dilakukan uji sensori dan uji hedonik (warna, rasa, aroma, tekstur, overall) (Wati et al, 2021) dengan menggunakan 30 orang panelis semi terlatih. Skala garis 0-10 cm dengan skala terendah menyatakan tidak suka dan skala tertinggi menyatakan suka.…”

Effects of Edible Coating Treatment on Physicochemical, Sensory, and Microbial Properties to Prolong the Shelf Life of Arenga pinnata Fruit Dodol

“…This dietary fiber that dissolves in water has the capacity to bind water and create a gel. This gel-forming property allows the palm fruit to retain water during the dodol processing process (Sari et al, 2020). The Texture Profile Analysis (TPA), which simulates human chewing action, is an important technique for describing texture.…”

Uji Berbagai Konsentrasi Larutan Gula Terhadap Mutu Manisan Kolang-Kaling

“…Serat yang memiliki sifat larut dalam air memiliki kemampuan yang lebih besar untuk mengikat air daripada serat yang tidak larut dalam air. Sifat ini tidak hanya ditentukan kelarutannya dalam air, tetapi juga proses pengolahan, ukuran partikel serat, dan pH saluran cerna (Sari et al, 2020). Gambar 3.…”