| dc.description.abstract | This study was aimed to evaluate the effect of the ratio of soursop to papaya fruit and pectin concentration on the physical, chemical, and organoleptic properties of good jam. This research began with the preparation of soursop and papaya fruit pulp, analyzed the proximate of each soursop and papaya fruit pulp, then continued with the making of jam and testing the quality and organoleptic of jam. This study used a factorial completely randomized design with a factor of variation in the ratio of soursop and papaya pulp (S): (80% soursop: 20% papaya; 60% soursop: 40% papaya; 40% soursop: 60% papaya; and 20% soursop: 80% papaya) and variation of pectin concentration (T): (0%; 0.5%; 1.0%; and 1.5%). The parameters analyzed were moisture content, crude fiber content, vitamin C content, total soluble solids, pH, and organoleptic values of color, aroma, taste, spreadability, and general acceptance.
The results showed that the ratio of soursop and papaya fruit had a highly significantly effect on the quality parameters of water content, crude fiber content, vitamin C content, TSS, pH, and organoleptic color, aroma, taste, spreadability, and general acceptance. Pectin concentration had a highly significantly effect on the quality parameters of water content, crude fiber content, vitamin C content, TSS, pH, and organoleptic color, aroma, taste, spreadability, and general acceptance. The interaction of the ratio of soursop fruit to papaya fruit and pectin concentration had a highly significantly effect on the quality parameters of water content, vitamin C content, organoleptic color, aroma, spreadability, and general acceptance, and had no significantly effect on crude fiber content, TSS, pH, and organoleptic taste. | en_US |
