| dc.description.abstract | This study was conducted to determine the effect of the ratio of malacca fruit juice with red dragon fruit skin juice and cooking time on the quality of malacca fruit jam. This research was conducted at the Laboratory of Food Chemical and Biochemical Analysis, Food Technology Study Program, Faculty of Agriculture, University of North Sumatera, Medan. This study used a factorial Completely Randomized Design (CRD) method with two factors, namely the ratio of malacca fruit juice with red dragon fruit skin juice (S): (60:40, 70:30, and 80:20) and cooking time (P): (15 minutes, 20 minutes, 25 minutes, and 30 minutes). The parameters analyzed were the water content, total soluble solids, total acid, acidity level (pH), vitamin C content, sensory of color, aroma, taste, texture, spreadability and general acceptance hedonic.
The results showed that the ratio of Malacca fruit juice with red dragon fruit skin juice had a highly significant effect on water content, total acid, vitamin C content, color sensory, taste sensory, spreadability sensory, and general acceptance hedonic value and had no significant effect on total soluble solids, acidity level (pH), aroma sensory, and texture sensory. Cooking time had a highly significant effect on water content, total acid, vitamin C content, color sensory, texture sensory, spreadability sensory, and general acceptance hedonic value and had no significant effect on total soluble solids, acidity level (pH), aroma sensory, and taste sensory. The interaction of the ratio of Malacca fruit juice with red dragon fruit skin juice and cooking time gave a highly significant effect on water content and color sensory and gave an insignificant effect on total soluble solids, total acid, acidity level (pH), vitamin C content, aroma sensory, taste sensory, texture sensory, spreadability sensory, and general acceptance hedonic. | en_US |
