KARAKTERISTIK SELAI CAMPURAN PISANG AMBON
DAN KENTANG DENGAN VARIASI KONSENTRASI ASAM
SITRAT DAN JENIS GULA
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Institusion
Universitas Djuanda
Author
Khaerudina, Hani
Subject
Q Science (General)
Datestamp
2022-03-29 02:49:23
Abstract :
ABSTRACT Hani Khaerudina. B1410423. Characteristic of Mix Ambon Banana (Musa paradisiaca L.) and Potato (Solanum tuberosum) Jam with Variation of Citric Acid Concentration and Sugar Type. Supervised by Sri Rejeki Retna Pertiwi and Dwi Aryanti Nur?utami Ambon banana and potato contained potassium and has similiar flesh color. The aim of the research was to study the effect of citric acid and sugar concentrations on the characteristics of Ambon banana and potato (baneto) jam. The baneto study consisted of two stages. Stage I was the determination of citric acid concentration consisting of three levels (0.15%, 0.30%, and 0.45%), stage II was the determination of three type of sugar (sucrose, mix sucrose and fructose, and fructose). This study uses a completely randomized design (CRD) method of one factor. With ANOVA as a statistical analysis and continued with the Duncan test. Stage I analysis included hedonic test and pH, while stage II analysis included sensory quality, hedonic, and total dissolved solids (TPT) tested, for selected jam analysis included chemical tested (dietary fiber, potassium, arsenic contamination, and water activity / aw) and microbial tested (total plate count / TPC, coliform bacteria and molds / yeasts). The results of stage I of the research was the jam with the best pH it was about 4.66 with a concentration of 0.30% citric acid, the results of the second phase of the research was the use of fructose sugar with a total dissolved solids of 67.2%. The selected baneto jam had a fiber content about 5.48%, 263.54 mg / 100 g potassium, 0 mg / kg arsenic contamination,with water activity about 0.829. The result of microbial test of the jam was total plate count, coliform bacteria, and mols/yeast. There was about <1 x 10 colonies / g, < 3 APM / g, and < 1 x 10 colonies/ g respectively. Keywords : banana and potato jam, citric acid, fructose, sucrose.
ABSTRACT Hani Khaerudina. B1410423. Characteristic of Mix Ambon Banana (Musa paradisiaca L.) and Potato (Solanum tuberosum) Jam with Variation of Citric Acid Concentration and Sugar Type. Supervised by Sri Rejeki Retna Pertiwi and Dwi Aryanti Nur?utami Ambon banana and potato contained potassium and has similiar flesh color. The aim of the research was to study the effect of citric acid and sugar concentrations on the characteristics of Ambon banana and potato (baneto) jam. The baneto study consisted of two stages. Stage I was the determination of citric acid concentration consisting of three levels (0.15%, 0.30%, and 0.45%), stage II was the determination of three type of sugar (sucrose, mix sucrose and fructose, and fructose). This study uses a completely randomized design (CRD) method of one factor. With ANOVA as a statistical analysis and continued with the Duncan test. Stage I analysis included hedonic test and pH, while stage II analysis included sensory quality, hedonic, and total dissolved solids (TPT) tested, for selected jam analysis included chemical tested (dietary fiber, potassium, arsenic contamination, and water activity / aw) and microbial tested (total plate count / TPC, coliform bacteria and molds / yeasts). The results of stage I of the research was the jam with the best pH it was about 4.66 with a concentration of 0.30% citric acid, the results of the second phase of the research was the use of fructose sugar with a total dissolved solids of 67.2%. The selected baneto jam had a fiber content about 5.48%, 263.54 mg / 100 g potassium, 0 mg / kg arsenic contamination,with water activity about 0.829. The result of microbial test of the jam was total plate count, coliform bacteria, and mols/yeast. There was about <1 x 10 colonies / g, < 3 APM / g, and < 1 x 10 colonies/ g respectively. Keywords : banana and potato jam, citric acid, fructose, sucrose.
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