PEMANFAATAN KOLANG-KALING BUAH AREN DAN NANAS (Ananas Comosus L. Merr.) DALAM PEMBUATAN SLICED JAM
| Main Authors: | Berta, Sabrina, Koapaha, Teltje, Mandey, Lucia |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Sam Ratulangi
, 2017
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| Online Access: |
https://ejournal.unsrat.ac.id/v3/index.php/cocos/article/view/17829 https://ejournal.unsrat.ac.id/v3/index.php/cocos/article/view/17829/17350 |
Daftar Isi:
- ABSTRACK The objective of this research is to know the level of panelist's fondness for sliced jam of kolang-kaling and pineapple and to determine the exact percentage of kolang-kaling and pineapple to the chemical properties of slice jam. The design used in the study was Completely Randomized Design with percentage of pineapple-compatible (60%: 40%, 50%: 50%, 40%: 60%), and each treatment was repeated 3 times. The observations included the test of favorite level, moisture content, total sugar, and crude fiber. The results of sliced jam and pineapple studies obtained by treatment of 40% pulp-kaling and 60% pineapple (treatment A) were the most preferred percentages by including: aroma, color, flavor and texture as well as getting the average value rather like with chemical characteristics that is water content 28.11%, total sugar 47.93%, and crude fiber 0.01%. Keywords: Sliced jam, Kolang-kaling, and Pineapple.