Pengaruh Perbandingan Salak Sidimpuan (Salaccca sumatrana Becc.) dengan Kolang-Kaling (Arenga pinnata Merr.) dan Penambahan Ekstrak Bunga Telang (Clitoria ternatea L.) terhadap Mutu Selai

Abstract

The development of innovative jam products by utilizing local raw materials needs to be done, so this research was aimed to evaluate the effect of the ratio Sidimpuan snake fruit with sugar palm fruit and the addition of butterfly pea flower extract on jam quality. This research used a factorial Completely Randomized Design (CRD) method with 2 factors, namely the ratio of Sidimpuan snake fruit with palm fruit (S) : (90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%) and the addition of butterfly pea flower extract (T) : (10%, 15%, 20%). The results showed that the ratio of Sidimpuan snake fruit with sugar palm fruit gave a significant effect on water content, total soluble solids, pH, vitamin C content, organoleptic of aroma, taste, spreadability, and general acceptance. The addition of butterfly pea flower extract gave a significant effect on water content, total soluble solids, pH, vitamin C content, anthocyanin content, organoleptic of color, and general acceptance. The interaction of the ratio of Sidimpuan snake fruit with sugar palm fruit and the addition of butterfly pea flower extract gave a significant effect on pH and organoleptic of general acceptance. The best snake fruit sugar palm fruit jam was in the S1T3 treatment with a ratio of 90% Sidimpuan snake fruit : 10% sugar palm fruit and 20% butterfly pea flower extract.