Pengaruh Jenis dan Konsentrasi Zat Penstabil terhadap Mutu Selai Rosella

Abstract

This research was aimed to know the offect of kinds and concentrations of stabilizing agent on the quality of rosella jam. This study was conducted using completely randomized design (CRD) with to factors i.e: kinds of stabilizing agent (P) i.e: pectin, arabica gum and xhantan gum and concentrations of stabilizing agent (A) : 0,05 , 0,10 , 0,15 , 0,20 , and 0,25 %. The analyzed parameters were vitamin C content, ash content, total acid, spreadness, and organoleptic values of colour, flavor and taste. The results showed that the kinds of stabilizing agent had highly significant effect on the ash content, total acid, organoleptic values of colour, taste, and had significant effect on spreadness and organoleptic values of colour, and had no significant effect on total acid. The concentrations of stabilizing agent had highly significant effect on the vitamin C content, ash content, total acid, and organoleptic values of colour, flavor and taste. The interaction of kinds and concentrations of stabilizing agent had highly significant effect on organoleptic taste, and had significant effect on ash content, and had no significant effect on vitamin C content, total acid, spreadness, organoleptic values of colour and flavor.