| dc.description.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. | en_US |
