Pengaruh Penambahan Wortel (Daurus carota) dan Tepung Mocaf (Modified cassava flour) dengan Persentase yang Berbeda terhadap Karakteristik Mutu Selai Salak Sidimpuan (Salacca sumatrana Becc)

Abstract

This research was aimed to determine the effect of adding carrots and mocaf flour and their interaction on the quality of salak sidimpuan jam. This research used the factorial Completely Randomized Design with two factors, namely the addition of carrots (W): (0%, 15%, 30%, and 45%) and mocaf flour (T): (0.5%, 1%, 1.5 %, and 2%). The parameters analyzed were moisture content (%), total dissolved solids (°Brix), degree of acidity, crude fiber content (%), beta carotene content (µg/g), color index (°Hue), spreadability (cm), hedonic value of taste, color, aroma and general acceptability. The results of the research showed that the best treatment obtained through the De Garmo method (1984) was W3T3 with the addition of 30% carrots and 1,5% mocaf, and analysis results for water content 29,72%, total dissolved solids 73,72 °Brix, degree of acidity 4.24, crude fiber content 2.06%, beta-carotene content 13.26 µg/g, color index 60,53 °Hue, spreadability 12,45 cm, color hedonic 6,37 (like), taste hedonic 5,81 (like), aroma hedonic 5,28 (like), and hedonic general acceptance 6,41 (like).