Pengaruh Perbandingan Bubur Labu Kuning dengan Jenis Bubur Kunyit dan Jenis Gula yang Digunakan terhadap Mutu Selai Lembaran Labu Kuning

Abstract

Sheet jam is a new innovation transforming traditional semi-moist jam into compact, non-sticky sheets. This innovation aims to facilitate the consumption of jam on bread. The use of yellow pumpkin, turmeric (white turmeric and common turmeric), and sugar (granulated sugar and palm sugar) serves to enrich the nutritional value of the sheet jam. This study aimed to determine the effect of the ratio of yellow pumpkin pulp to types of turmeric pulp and the type of sugar on the quality of sheet jam. The research employed a factorial completely randomized design (CRD) with two factors: the ratio of yellow pumpkin pulp to turmeric pulp (B): B1 (99%:1% white turmeric), B2 (98%:2% white turmeric), B3 (99%:1% common turmeric), B4 (98%:2% common turmeric); and the type of sugar (S): S1 (granulated sugar), S2 (palm sugar). The parameters analyzed were moisture content, ash content, total soluble solids, crude fiber content, pH, antioxidant activity, and organoleptic tests (color, taste, aroma, texture, and overall acceptance). The results showed that the ratio of yellow pumpkin pulp to turmeric pulp (white turmeric and common turmeric) had a highly significant effect (P<0.01) on moisture content, total soluble solids, crude fiber content, pH, antioxidant activity, and organoleptic parameters (color, taste, aroma, texture). It also had a significant effect (P<0.05) on ash content and overall acceptance. The type of sugar (granulated sugar and palm sugar) had a highly significant effect (P<0.01) on moisture content, ash content, total soluble solids, pH, antioxidant activity, and organoleptic parameters (color, taste, texture, and overall acceptance). It had a significant effect (P<0.05) on crude fiber content and a non-significant effect (P>0.05) on organoleptic aroma. The interaction between the ratio of yellow pumpkin pulp to turmeric pulp and the type of sugar had a highly significant effect (P<0.01) on moisture content, ash content, and organoleptic parameters (color, taste, and overall acceptance). It had a non-significant effect (P>0.05) on total soluble solids, crude fiber content, pH, antioxidant activity, organoleptic aroma, and organoleptic texture.