PEMANFAATAN KOLANG-KALING BUAH AREN DAN NANAS (Ananas Comosus L. Merr.) DALAM PEMBUATAN SLICED JAM

Authors

  • Sabrina Berta
  • Teltje Koapaha
  • Lucia Mandey

DOI:

https://doi.org/10.35791/cocos.v1i8.17829

Abstract

ABSTRACK The objective of this research is to know the level of panelist's fondness for sliced jam of kolang-kaling and pineapple and to determine the exact percentage of kolang-kaling and pineapple to the chemical properties of slice jam. The design used in the study was Completely Randomized Design with percentage of pineapple-compatible (60%: 40%, 50%: 50%, 40%: 60%), and each treatment was repeated 3 times. The observations included the test of favorite level, moisture content, total sugar, and crude fiber. The results of sliced jam and pineapple studies obtained by treatment of 40% pulp-kaling and 60% pineapple (treatment A) were the most preferred percentages by including: aroma, color, flavor and texture as well as getting the average value rather like with chemical characteristics that is water content 28.11%, total sugar 47.93%, and crude fiber 0.01%. Keywords: Sliced jam, Kolang-kaling, and Pineapple.

Author Biographies

Sabrina Berta

Fak. Pertanian Unsrat

Teltje Koapaha

Fak. Pertanian Unsrat

Lucia Mandey

Fak. Pertanian Unsrat

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Published

2017-10-31

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