Pengaruh Perbandingan Gum Arab dengan Karagenan dan Lama Pemasakan Terhadap Mutu Jelly Markisa

Abstract

Penelitian ini bertujuan untuk mengetahui perbandingan gum arab dan karagenan dan lama pemasakan terhadap mutu jelly markisa. Penelitan ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan gum arab dan karagenan (P): (100%:0%, 75%:25%, 50%:50%, 25%:75%, dan 100%:0%) dan lama pemasakan (L): (10 menit, 15 menit, dan 20 menit). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), total padatan terlarut (oBrix), kadar vitamin C (mg/100g), total asam (%), total mikroba (CFU/g) dan uji organoleptik (warna, aroma, rasa, dan kekenyalan). Hasil penelitian menunjukkan bahwa perbandingan gum arab dan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, serta uji organoleptik aroma dan kekenyalan. Lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total asam, serta uji organoleptik warna, dan rasa, serta memberikan pengaruh berbeda nyata terhadap uji organoleptik aroma. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu dan uji organoleptik kekenyalan, serta memberikan pengaruh berbeda nyata terhadap kadar air dan total padatan terlarut. Perbandingan gum arab dengan karagenan 25%:75% dan lama pemasakan 10 menit menghasilkan jelly markisa dengan mutu terbaik.

The purpose of this study was to determine the effect of ratio of arabic gom and carragenan and cooking time on the quality of passion fruit jelly. This study was done used completely randomized design with two factors, ie: ratio of gum arabic and carragenan (P) (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 100%:0%) and cooking time (L): (10 minutes, 15 minutes, and 20 minutes). The analyzed parameters were moisture content (%), ash content (%), total soluble solid (oBrix), vitamine C content (mg/100g), total acid (%), total plate count (CFU/g), sensory test (color, flavor, taste, and plasticity). The ratio of gum arabic and carragenan gave highly significant effect on moisture content, ash content, and sensory test of flavor and plasticity. Cooking time gave highly significant effect on moisture content, ash content, total soluble solid, total acid, sensory test of color, and taste, and gave significant effect on sensory test of flavor. The interaction of the ratio of gom arabic and carragenan and cooking time had highly significant effect on ash content and sensory test of plasticity, and gave significant effect on moisture content and total soluble solid. The ratio of gom arabic and carragenan of 25%:75% with 10 minutes of cooking time produced the best passion fruit jelly