Pengaruh Jenis dan Konsentrasi Gula Sintetis terhadap Mutu Selai Rosela

Abstract

This research was aimed to know the effect of different kinds and concentrations of syntetic sugar on the quality of rosella jam. This study was conducted using completely randomized design (CRD) with to factors i.e: the kinds of syntetic sugar (G) : sorbitol, manitol, aspartame and acessulfam-K and concentrations of syntetic sugar (K) : 0.02, 0.03, 0.04 and 0.05%. Parameters analyzed were vitamin C content, total acid, total soluble solid (TSS), spreadness value and organoleptic values of colour,flavor and taste. The results showed that kinds of syntetic sugar had highly significant effect on the total acid and spreadness value but had no significant effect on the vitamin C content and total soluble solid (TSS). The concentration of syntetic sugar had highly significant effect on total acid, total soluble solid (TSS) and spreadness value but no significant effect on vitamin C content. The interaction of kinds and concentrations of synthetic sugar had significant effect on the spreadness value but no significant effect of vitamin C content, total acid and total soluble solid (TSS). The use of acessulfam-K with concentration of 0.04% produced the better and more acceptable quality of rosella jam.

sintetis terhadap mutu selai rosela. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan 2 faktor yaitu jenis gula sintetis (G) : sorbitol, manitol, aspartam dan asesulfam-K dan konsentrasi gula sintetis (K) : 0.02, 0.03, 0.04 dan 0.05%. Parameter yang dianalisa adalah kadar vitamin C, total asam, total soluble solid (TSS), daya oles dan nilai organoleptik warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa jenis gula sintetis memberi pengaruh berbeda sangat nyata terhadap total asam dan daya oles dan memberikan pengaruh berbeda tidak nyata terhadap kadar vitamin C dan total soluble solid (TSS). Konsentrasi gula sintetis memberikan pangaruh berbeda sangat nyata terhadap total asam, total soluble solid (TSS) dan daya oles dan memberikan pengaruh berbeda tidak nyata terhadap kadar vitamin C. Interaksi jenis dan konsentrasi gula sintetis memberikan pengaruh berbeda sangat nyata terhadap daya oles dan memberikan pengaruh berbeda tidak nyata terhadap kadar vitamin C, total asam dan total soluble solid (TSS). Penggunaan asesulfam-K dengan konsentrasi 0.04% menghasilkan selai rosela yang lebih baik dan dapat diterima.