Pengaruh Rasio Air dengan Ubi Jalar Ungu (Ipomea batatas L. Var. Ayamurasaki) dan Penambahan Pektin terhadap Karakteristik Mutu Selai

Abstract

This study was conducted to study the effect of water ratio with purple sweet potato var. ayamurasaki and the addition of pectin on the quality characteristics of jam. This study used a factorial complete randomized design method with 2 factors, namely the ratio of water to sweet potato (A): (1:2; 1:3; 1:4) and percentage of pectin (P): (0,2%; 0,4%; 0,6%). The test parameters in this study were moisture content, crude fiber content, total soluble solids, acidity (pH), total sugar, reducing sugar, anthocyanins, total microbes, organoleptic aroma, taste, texture, color, and general appearance. The results showed that the ratio of water to purple sweet potato var. ayamurasaki gave highly effect on water content, anthocyanin content, color index, total soluble solids, total sugar, hedonic aroma, hedonic spreadability, and had effect on color hedonics. The addition of pectin gave highly effect on water content, crude fiber content, total soluble solids, and spreadability hedonics. Interaction of the effect of the ratio of water to purple sweet potato var. ayamurasaki and the addition of pectin gave highly effect on moisture content and total soluble solids. The best treatment (Indeks Efektivitas De Garmo) was at treatment ratio of water 4:1 and pectin 0,2% as purple sweet potato jam with characteristics that have the best quality.