Pengaruh Perbandingan Sari Buah Jambu Biji Merah dengan Sari Buah Sirsak dan Konsentrasi Gum Arab terhadap Mutu Permen Jelly

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari buah jambu biji merah dengan sari buah sirsak dan konsentrasi gum arab terhadap mutu permen jelly (soft candy). Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan sari buah jambu biji merah dengan sirsak (S) : (60% : 40%, 50% : 50%, 60% : 40%, 70% : 30%) dan konsentrasi gum arab (G) : (0,5%, 1,0%, 1,5%, 2,0%). Parameter yang dianalisa adalah kadar air, kadar abu, total soluble solid, kadar vitamin C, total asam, uji organoleptik skor warna, rasa dan tekstur, uji organoleptik hedonik warna, aroma dan rasa. Perbandingan sari buah jambu biji merah dengan sari buah sirsak memberikan pengaruh berbeda sangat nyata terhadap kadar air, total soluble solid, kadar vitamin C, total asam, nilai skor warna, nilai skor rasa, nilai hedonik warna, nilai hedonik aroma, dan nilai hedonik rasa. Konsentrasi gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, kadar vitamin C, nilai skor warna, nilai skor tekstur, dan nilai hedonik warna. Interaksi antara kedua faktor memberi pengaruh berbeda sangat nyata terhadap kadar air, dan memberi pengaruh berbeda nyata terhadap kadar vitamin C dan nilai hedonik warna. Perbandingan sari buah jambu biji merah dengan sari buah sirsak 40% : 60% dan konsentrasi gum arab 2,0% memberikan pengaruh yang terbaik untuk mutu permen jelly (soft candy).

The purpose of this study was to determine the effect of ratio of red guava with soursop and arabic gum concentration on the quality of soft candy. This study used completely randomized design with two factors, ie : ratio of red guava with soursop (S) (40% : 60%, 50% : 50%, 60% : 40%, 70% : 30%) and arabic gum concentration (G) (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were moisture content, ash content, total soluble solid, vitamin C content, total acid, score of organoleptic values of colour, taste and texture and hedonic of organoleptic values of colour, taste and flavour. The ratio of red guava with soursop gave significant effect on moisture content, total soluble solid, vitamin C content, total acid, score of organoleptic values of colour, taste, and hedonic of organoleptic values of colour, flavour and taste. Arabic gum concentration had highly significant effect on moisture content, ash content, total soluble solid, vitamin C content, score of organoleptic values of colour, texture and hedonic of organoleptic values of colour. Interactions of the two factors had highly significant effect on moisture content and had significant effect on vitamin C content and hedonic of organoleptic values of colour. The ratio of red guava with soursop pulps of 40% : 60% and arabic gum concentration of 2,0% produced the best quality of soft candy.