Pengaruh Perbandingan Gum Arab dengan Pektin Sebagai Penstabil terhadap Mutu Selai Wortel Nenas

Abstract

The study was conducted to determine the effect of ratio of arabic gum and pectin as a stabilizer on the quality of carrot pineapple jam. This research was conducted in the laboratory of Food Technology, Faculty of Agriculture USU, using a randomized non factorial block design with ratio of arabic gum and pectin as a stabilizer (P): (0.0%: 1%, 0.25%: 1%, 0.5% : 1%, 0.75%: 1%, 1%: 1%). Parameters measured were water content, vitamin C content, pH levels, crude fiber content, total dissolved solids, organoleptic hedonic of color, aroma, flavor and taste and organoleptic test scores topical power. The results showed that the ratio of arabic gum and pectin as a stabilizer had a highly significant effect on crude fiber content and hedonic value of color, had significantly effect on the water content and total dissolved solids and had no effects on vitamin C, pH contents, test hedonic of aroma, flavor and taste scores and topical power. Ratio of arabic gum and pectin as a stabilizer of (1%: 1%) produced the best jam quality and acceptable.