@thesis{thesis,
		author={PRATIWI  AZIZAH SETYA and Widowati  Tri Wardani},
		title ={PENGARUH PENAMBAHAN SARI JERUK KUNCI (CITROFORTUNELLA MICROCARPA) TERHADAP KARAKTERISTIK SELAI WORTEL (DAUCUS CAROTA L.) BERBENTUK LEMBARAN},
		year={2023},
		url={http://repository.unsri.ac.id/105336/},
		abstract={The objective of this research was to determine the effect of the addition of calamansi juice on the characteristics of sheet carrot jam. This research was conducted from June 2022 to July 2022 at the Agricultural Chemistry Laboratory, Sriwijaya University. This study used a Non-factorial Completely Randomized Design (CRD) with factor of the ratio of carrot puree and calamansi juice. This research was conducted with 3 (three) repetitions and had 6 factors, namely 100% carrot puree; 98% carrot puree, 2% calamansi juice; 96% carrot puree, 4% calamansi juice; 94% carrot puree, 6% calamansi juice; 92% carrot puree, 8% calamansi juice; 90% carrot puree, 10% calamansi juice. The observed parameters in this study were color, texture, moisture content, total dissolved solids, pH and vitamin C analysis. The results showed that carrot puree and calamansi juice formulations had a significant effect on the percentage of a* (redness), water content, total dissolved solids, pH, and vitamin C, but had no significant effect on the percentage of L*, b*, and texture. The best treatment based on the analysis was the P6 treatment (90 % carrot puree and 10% calamansi juice) with characteristic percentages of a* (redness) 18,84 water content 225,97%, pH 4.16, total dissolved solids 70,06 obrix and vitamin C 26,43 mg/100g.
Keywords: sheet jam, carrot, calamansi}
		}