Pengaruh Perbandingan Gum Arab dengan Karagenan dan Lama Pemasakan terhadap Mutu Jelly Markisa

Abstract

DIMAS IWANDA: The effect of ratio of arabic gom and carragenan and cooking time on the quality of passion fruit jelly, supervised by ZULKIFLI LUBIS and MIMI NURMINAH. The purpose of this study was to determine the effect of ratio of arabic gom and carragenan and cooking time on the quality of passion fruit jelly. This study was done used completely randomized design with two factors, ie: ratio of gum arabic and carragenan (P) (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 100%:0%) and cooking time (L): (10 minutes, 15 minutes, and 20 minutes). The analyzed parameters were moisture content (%), ash content (%), total soluble solid (oBrix), vitamine C content (mg/100g), total acid (%), total plate count (CFU/g), sensory test (color, flavor, taste, and plasticity). The ratio of gum arabic and carragenan gave highly significant effect on moisture content, ash content, and sensory test of flavor and plasticity. Cooking time gave highly significant effect on moisture content, ash content, total soluble solid, total acid, sensory test of color, and taste, and gave significant effect on sensory test of flavor. The interaction of the ratio of gom arabic and carragenan and cooking time had highly significant effect on ash content and sensory test of plasticity, and gave significant effect on moisture content and total soluble solid. The ratio of gom arabic and carragenan of 25%:75% with 10 minutes of cooking time produced the best passion fruit jelly.