ABSTRAK
DANIEL : Pengaruh Konsentrasi Carboxy Methyl Cellulose dan Konsentrasi Gula Terhadap Mutu Selai Jagung, dibimbing oleh ZULKIFLI LUBIS dan ERA YUSRAINI.
Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi CMC dan konsentrasi gula terhadap mutu selai jagung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu konsentrasi CMC (C): 0,25%, 0,5%, 0,75%, 1,0% dan konsentrasi gula (G): 30%, 40%, 50%, 60%. Parameter yang dianalisa adalah kadar air, kadar abu, kadar serat kasar, total mikroba, total padatan terlarut, pH, daya oles, uji organoleptik warna, aroma, rasa, dan tekstur.
Hasil penelitian menunjukkan bahwa konsentrasi CMC memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total padatan terlarut, pH, daya oles, dan uji organoleptik tekstur dan memberikan pengaruh berbeda tidak nyata terhadap total mikroba, uji organoleptik warna, aroma, dan rasa. Konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, daya oles, uji organoleptik warna, rasa, dan tekstur dan memberikan pengaruh berbeda tidak nyata terhadap kadar serat kasar, pH, dan uji organoleptik aroma. Interaksi antara konsentrasi CMC dan konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar abu. Konsentrasi CMC 1% dan konsentrasi gula 60% menghasilkan selai jagung terbaik
Kata kunci : CMC, gula, jagung, selai
ABSTRACT
DANIEL : The effect of CMC concentration and sugar concentration on quality of corn jam, supervised by ZULKIFLI LUBIS and ERA YUSRAINI.
This research was conducted to determine the effect of CMC concentration and sugar concentration on quality of corn jam. This research was using a completely factorial ramdomized design with two factors: CMC concentration (C): 0,25%, 0,5%, 0,75%, 1,0% and sugar concentration (G): 30%, 40%, 50%, 60%. Parameters observed were the water content, ash content, fiber content, total microbe, total soluble solid, pH, toughness, organoleptic of color, aroma, taste, and texture.
The results showed that CMC concentration had highly significant effect on water content, ash content, fiber content, total soluble solid, pH, toughness, and organoleptic texture, and had no different effect on total microbe, organoleptic color, aroma, and taste. Sugar concentration had highly significant effect on water content, ash content, total soluble solid, toughness, organoleptic color, taste, and texture, and had no different effect on fiber content, pH, and organoleptick aroma. Interaction between CMC concentration and sugar concentration had highly significant effect on water content and ash content. The 1% CMC concentration and 60% sugar concentration produced the best corn jam.
Keywords : CMC, sugar, corn, jam
