| dc.description.abstract | This study was aimed to determine the effect of adding pineapple and mocaf flour and the interaction of both on the quality characteristics of watermelon jam. This study was conducted using a completely randomized design (CRD) consisting of two factors, namely the addition of pineapple (N) : N1 (15%), N2 (20%), N3 (25%), N4 (30%) and mocaf flour (T) : T1 (0,5%), T2 (1,0%), T3 (1,5%), T4 (2,0%).The test parameters in this study were water content, vitamin C content, total plate count, total dissolved solids, total acid, pH value, spreadability, and organoleptic tests (color, aroma, taste, and general acceptance).
The results of the research showed that the addition of pineapple had a highly significant effect (P<0.01) on the total dissolved solids value, vitamin C content, pH value, total acid, water content, spreadability, taste hedonic, taste descriptive, and general acceptance, and had no significant effect (P>0.05) on the total plate count, color hedonic, aroma hedonic, color descriptive, and aroma descriptive. The addition of mocaf flour gave a highly significant effect (P<0.01) on the total dissolved solids value, vitamin C content, pH value, total acid, water content, spreadability, taste hedonic, taste descriptive, and general acceptance, and gave not significant effect (P>0.05) on the total plate count, color hedonic, aroma hedonic, color descriptive, and aroma descriptive. The best treatment was determined by the De Garmo method, resulting in the N2T3 treatment, namely the addition of 20% pineapple and 1,5% mocaf flour. | en_US |
