Pengaruh Perbandingan Bubur Daun Lidah Buaya, Sari Markisa dan Manisan Belimbing Wuluh dengan Penambahan Pektin terhadap Mutu Marmalade

Abstract

This study was aimed to determine the effect of the ratio of aloe vera slurry, passion fruit juice and starfruit with the addition of pectin on the quality and organoleptic test of marmalade blend of aloe vera, passion fruit juice and starfruit. This research was conducted at Food Technology Laboratory of Faculty of Agriculture, University of Sumatera Utara, Medan, using factorial completely randomized design with two factors i.e the ratio of aloe vera slurry, passion fruit juice and starfruit (M): (40%: 50%: 10%; 30%: 60%: 10%; 20%: 70%: 10%; 10%: 80%: 10%) and the number of pectin (P): (1%, 1.5%, 2%, 2.5%). Parameters analyzed were moisture content, ash content, vitamin C content, total acid, total dissolved solid, crude fiber content, pH, shear test score, organoleptic test of color, flavor and taste. The results showed that the ratio of aloe vera slurry, passion fruit juice and starfruit had a very significant different effect on water content, ash content, vitamin C content, total acid, total soluble solid, and crude fiber content. The amount of pectin had very significant effect on water content, ash content, vitamin C content, and crude fiber content. Interaction between the two factors had a significant different effect on vitamin C. The ratio of aloe vera, passion fruit juice of (10%: 80%: 10%) and pectin of (2.5%) yielded the best and more acceptable marmalade quality.