Pengaruh Perbandingan Bubur Dami Nangka (Artocarpus heterophyllus) dengan Bubur Mangga Kuweni (Mangifera odorata) dan Persentase Karagenan terhadap Karakteristik Mutu Selai Lembaran

Abstract

This research was conducted to determine the effect of jackfruit waste puree and kuweni mango puree ratios as well as carrageenan percentage on the quality characteristics of sheet jam. The study employed a Completely Randomized Design (CRD) with a factorial design with two factors, namely the ratio of jackfruit waste puree to kuweni mango puree (D): (0%:100%, 15%:85%, 30%:70%, 45%:55%) and carrageenan percentage (K): (1%, 2%, 3%). The parameters analyzed included moisture content, vitamin C, crude fiber content, antioxidant activity, acidity (pH), total soluble solids, descriptive evaluation of color, aroma, taste, texture, overall hedonic acceptance, and texture profile analysis. The results showed that the ratio of jackfruit waste puree to kuweni mango puree had a highly significant effect on moisture content, vitamin C, crude fiber content, antioxidant activity, pH, total soluble solids, descriptive evaluation of color, aroma, taste, texture, and overall hedonic acceptance. Carrageenan percentage had a highly significant effect on moisture content, crude fiber content, pH, total soluble solids, descriptive evaluation of color, texture, and overall hedonic acceptance. The interaction between jackfruit waste puree to kuweni mango puree ratios and carrageenan percentage showed a highly significant effect on moisture content, total soluble solids, and descriptive evaluation of texture.