Pengaruh Perbandingan Ekstrak Albedo Kulit Durian dengan Sari Buah Markisa dan Lama Pemasakan terhadap Mutu Jelly Agar

Abstract

This research was conducted to determine the effect of ratio of extract durian peel albedo and the essence of passion fruit and cooking time on quality of jelly agar. This research was using a completely factorial randomized design with two factors: ratio of extract durian peel albedo and the essence of passion fruit (K): 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40% and cooking time (L): 15 minutes, 20 minutes, 25 minutes, 30 minutes. Parameters observed were the water content, ash content, vitamin C content, total acid, total soluble solid, sensory test of color, flavor, taste, and value score of texture. The results showed that ratio of extract durian peel albedo and the essence of passion fruit had highly significant effect on water content, ash content, vitamin C content, total acid, total soluble solid, sensory test of color and taste, and had no different effect on sensory test of flavor and value score of texture. Cooking time had highly significant effect on water content, vitamin C content and total acid, and had no different effect on ash content, total soluble solid, sensory test of color, flavor, taste, and value score of texture. Interaction between extract durian peel albedo and the essence of passion fruit and cooking time had highly significant effect on vitamin C content and total acid. The 60% : 40% ratio of extract of durian peel albedo and the essence of passion fruit and 15 minutes cooking time produced the best jelly agar.