| dc.description.abstract | This research was conducted to determine the effect of adding red rose petal extract and adding carrageenan to the quality of salak jam. This research was conducted using a factorial completely randomized design (CRD) with two factors, namely the addition of red rose petal extract (E) : (0%, 10%, 20%, 30% and 40%) and the addition of carrageenan (K) : (0%, 0.5%, 1%, 1.5%). Parameters analyzed were moisture content, ash content, degree of acidity (pH), total dissolved solids, antioxidant activity, degree of Hue, crude fiber content, spreadability, color hedonic, texture hedonic, taste hedonic, aroma hedonic, and general acceptance. The results showed that the addition of red rose petal extract had a highly significant different effects on water content, degree of acidity (pH), total dissolved solids, antioxidant activity, degree of Hue, spreadability, and hedonic value of color. The addition of carrageenan had a highly significant effect on water content, degree of acidity (pH), crude fiber content, and spreadability. The interaction between the addition of red rose petal extract and the addition of carrageenan had a highly significant effect on water content and abrasiveness. The best treatment from this study was the E5K4 treatment, namely the addition of 40% red rose petal extract and the addition of 1,5% carrageenan. | en_US |
