KARAKTERISTIK SENSORIS DAN FISIKOKIMIA SELAI KELAPA MUDA (Cocos nucifera L) DENGAN PENAMBAHAN SARI WORTEL (Daucus carota L)

Abstract

ABSTRACT The purpuso of this study was to analyze the sensory and physicochemical characteristics of young coconut butter with the addition of carrot juice. Jam is preseved food produc made from fruitor vegetables that have been crused and then cooked with the addition of sugar, acid and pectin to obtain a gel structure. Young coconut meat contains galactomannan which has the ability to thicken an from a gel. The research method used was a completely randomized desing (CRD) with the addition of carrot juice which consistedof 5 treatment,namely treatment A (0% carrot juice) B (5% carrot juice) C (10% carrot juice) D (15% carrot juice) E (20% carrot juice). Each treatmentwas repeated 3 times. Parameters tested were sensory properties ( level of preference), physicochemical properties (moisture content, smearing power and color grab test). Based on the result of the phisicochemical an sensory analysis of the panelists’ preference for young coconut jam with the addition of carrot juice, namely taste 5.44-5.80 (Slightly like - 2 Like), aroma 4.95-5.12 (Neutral), color 4.40-5.92 (Neutral - Like) and texture 5.12-5,56 (Slightly like – Like). Oil power 5.64-6.28 (Easy to spread), water content14.4-46.08% and jam color (color grab) L (brightness) 55.9-81.0, a* (red) 3.0-9.1 and b* (yellow) 10.5-41.9. Keywords : Jam, young coconut, carrot