| dc.description.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. | en_US |
