PEMANFAATAN BUAH NIPAH (Nypa fruticans) SEBAGAI BAHAN BAKU PEMBUATAN SELAI
| Main Authors: | Afrizal, Fauzi, Pato, Usman |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Online Mahasiswa (JOM) Bidang Pertanian
, 2017
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| Online Access: |
http://jom.unri.ac.id/index.php/JOMFAPERTA/article/view/16866 http://jom.unri.ac.id/index.php/JOMFAPERTA/article/view/16866/16289 |
Daftar Isi:
- The aim of this research was to determine the best ratio of sugar and fruit flesh of nipa palm suitable into a made of palm jam. This research was conducted by using a Completely Randomized Design Experiment, with four treatments and four repetitions. Treatments for a made of jam were N1 (fruit flesh of nipa palm 80% and sugar 20%), N2 (fruit flesh of nipa palm 70% and sugar 30%), N3(fruit flesh of nipa palm 60% and sugar 40%) and N4 (fruit flesh of nipa palm 50% and sugar 50%). The collected data was analyzed statistically by using ANOVA and DMRT in the 5% level. The best ratio of fruit flesh of nipa palm and sugar was N3 jam (fruit flesh of nipa palm 60% and sugar 40%) with moisture contens of 24.81%, ash 0.84%, total sugar 52.92% and viscosity 80.77%. The sensory test assessment of the chosen jam had a grey-yellow colored, palm aromatic, sweet tasted, unsticky textured and liked by panelist. Keywords : Jam, nipa palm, sugar, raw material