Pengaruh Penambahan Asam Sitrat dan Pektin Kulit Buah Lemon terhadap Karakteristik Mutu dan Organoleptik Selai Kulit Buah Kakao

Abstract

This research aims to evaluate the impact of adding citric acid and lemon peel pectin on the quality characteristics of cocoa peel jam. The study was carried out in the Laboratory of Food Chemical and Biochemical Analysis, Food Technology Program, and the Research and Technology Laboratory, Agrotechnology Program, Faculty of Agriculture, as well as the Nutrition Laboratory, Faculty of Public Health, University of North Sumatra, Medan. The experimental design employed was a factorial Completely Randomized Design (CRD) with two factors: the addition of citric acid (0.1%, 0.2%, 0.3%, and 0.4%) and lemon peel pectin (0.8%, 1.0%, 1.2%, and 1.4%). The parameters analyzed included moisture content, total dissolved solids, acidity, total sugar, antioxidant activity, crude fiber content, spreadability, and sensory evaluations of color, taste, aroma, texture, and overall acceptability. The results indicated that the addition of citric acid significantly affected pH, moisture content, total dissolved solids, crude fiber, total sugar, spreadability, taste, texture, and overall acceptability, while it had no significant effect on antioxidant activity, color, and aroma. Similarly, the addition of lemon peel pectin had a significant effect on pH, moisture content, total dissolved solids, crude fiber, total sugar, spreadability, taste, texture, and overall acceptability, but no significant effect on antioxidant activity, color, or aroma. The interaction between citric acid and lemon peel pectin had a significant impact on crude fiber, taste, texture, and overall acceptability, as well as total sugar, but showed no significant interaction effects on pH, moisture content, total dissolved solids, spreadability, antioxidant activity, color, or aroma.