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ABSTRAKRINA SIDAURUK: Pengaruh Perbandingan Sari Buah Mengkudu dengan Sari Buah Durian dan Jumlah Gum Arab terhadap Mutu Permen Jelly Mengkudu dibimbing oleh ISMED SUHAIDI dan ERA YUSRAINI.
Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan sari buah mengkudu dengan sari buah durian dan jumlah gum arab terhadap mutu permen jelly. Penelitian ini dilakukan pada September 2014 di Laboratorium Analisa Kimia Bahan Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan menggunakan rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan sari buah mengkudu dengan sari buah durian (P) (60%:40%, 70%:30%, 80%:20%) dan jumlah gum arab (0,5%, 1,0%, 1,5%, 2,0%, 2,5%). Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar vitamin C (mg/100 g bahan), total padatan terlarut (ºBrix), total asam (%), dan nilai organoleptik skor warna, rasa, tekstur, dan aroma.
Hasil penelitian menunjukkan bahwa perbandingan sari buah mengkudu dengan sari buah durian memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, nilai skor warna, rasa, dan aroma. Jumlah gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, total padatan terlarut, nilai skor tekstur, dan berbeda nyata terhadap kadar abu. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C, dan berbeda nyata terhadap kadar air dan kadar abu. Perbandingan sari buah mengkudu dengan sari buah durian 60%:40% dan jumlah gum arab 2,5% menghasilkan mutu permen jelly terbaik dan dapat diterima.
Kata kunci: durian, gum arab, mengkudu, permen jelly, sari buah
ABSTRACT
RINA SIDAURUK. The effect of ratio af noni juice with durian juice and concentration of arabic gum on quality of noni jelly candy supervised by ISMED SUHAIDI and ERA YUSRAINI.
The aim of this research was to determine the effect of ratio of nonijuicewith durian juice and concentration of arabic gum on the quality of jelly candy. This research was conducted in September 2014 in Food Chemical Analysis Laboratory, Agriculture Faculty, North Sumatera University, Medan. This research was using factorial Completely Randomized Design (CRD) with two factors, i.e: ratio of noni juice with durian juice (P) : (60% : 40% ; 70% : 30% ; 80% : 20%) and concentration of gum arabic (C): (0,5%, 1,0%, 1,5%, 2,0%, and 2,5%). The analyzed parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total soluble solid (ºBrix), total acid (%), and score of value organoleptic (colour, taste, texture, and aroma).
The results showed that the ratio noni juice with durian juice had highly significant effect on water content, ash content, vitamin C content,total acid, score of organoleptic values of colour, taste and aroma. Arabic gum concentration had highly significant effect on moisture content, and had significant effect on ash content, vitamin C content, total soluble solid, and score of organoleptic values of texture. Interactions of the two factors had highly significant effect on vitamin C content and had significant effect on moisture content and ash content. The best treatment which gave the best effect on noni jelly candy was 60%:40% of noni juicewith durian juice and 2,5% arabic gum.
