KAJIAN PENGARUH KONSENTRASI GULA DAN KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK SELAI BUAH CAMPOLAY (Pouteria Campechiana)
Daftar Isi:
- The objective of this study was obtained sugar and pectin concentrations that can producing of campolay fruit jam with best characteristic and preferable by panelist. The benefit of this study an increasing usefull of campolay fruit to become food processing form that can be accepted society and added. The presence of many diverssification are able to extend the life of save products. The design experiment used the pattern factorials 3x3 with 3 times repetition in a randomized block design. The first is the concentration of a sugar comprising a1 ( 55 % ), a2 ( 60 % ), and a3 ( 65 % ). The second factor was the concentration of pectin consisting of b1 ( 0.5 % ), b2 ( 1,0 % ), and b3 ( 1.5 % ). The results of this research show that the concentration of sugar to the total acid content, water content, total sugars, viscosity, color campolay, fruit jams and fruit taste campolay. Concentration effect on viscosity of pectin and fruit jam color campolay. The interaction between the concentration of sugar and pectin concentration effect on aromas of fruit jams campolay. The sample was selected from the research is a3b2 (65% sugar concentration and the concentration of pectin 1.0%). Keywords: Fruit Jam Campolay, Sugar Concentration, the concentration of Pectin