ABSTRAK
DAPOT PARULIAN SITIO : Pengaruh Perbandingan Labu siam Dengan Nenas dan Penambahan gula Terhadap Mutu Selai Oles, dibimbing oleh Sentosa Ginting dan Lasma Nora Limbong.
Penenlitian ini bertujuan untuk mengetahui pengaruh perbandingan labu siam dengan nenas dan penambahan gula terhadap mutu selai oles. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan labu siam dengan nenas (N): 90%:10%, 80%:20%, 70%:30%, 60%:40%, dan gula (G): 35%, 45%, 55%, 65%. Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, pH, total padatan terlarut, uji hedonik warna, aroma, rasa dan uji skor daya oles.
Hasil penelitian menunjukkan bahwa perbandingan labu siam dengan nenas memberikan pengaruh berbeda sangat nyata terhadap semua paramter kecuali uji skor daya oles. Gula memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Interaksi perbandingan labu siam dengan nenas dan gula memberikan pengaruh berbeda sangat nyata terhadap kadar abu dan uji hedonik aroma, memberikan pengaruh berbeda tidak nyata terhadap kadar air, kadar vitamin C, total asam, pH, total padatan terlarut, uji hedonik warna, rasa dan uji skor daya oles. Perbandingan labu siam dengan nenas 60%:40% dan gula 65% menghasilkan selai labu siam yang terbaik.
Kata kunci: Gula, labu siam, nenas, , selai
ABSTRACT
DAPOT PARULIAN SITIO : The effect of ratio of chayote with pineapple and addition of sugar on quality of jam, supervised by Sentosa Ginting and Lasma Nora Limbong.
The research was conducted to determine the effect of ratio of chayote with pineapple and addition of sugar on quality of jam. This research was using a factorial completely randomized design with two factors: ratio of chayote with pineapple (N) : 90%:10%, 80%:20%, 70%:30%, 60%:40%, and sugar (G): 35%, 45%, 55%, 65%. Parameters observed were water content, ash content, vitamin C content, total acid, pH, total soluble solid, sensory test of color, flavor, taste and value skor of spreadness.
The results showed that the ratio of chayote with pineapple had highly significant effect on all parameters except value of spreadness.. Sugar had highly significant effect on all parameters. Interaction between ratio of chayote with pineapple and sugar had highly significant effect on ash content and sensory test flavor, had no significant effect on water content, vitamin C content, total acid, pH, total soluble solid, sensory test color, taste and value of spreadness. The ratio of chayote with pineapple of 60%:40% and sugar of 65% produced the best chayote jam. Keyword: chayote, pineapple, sugar, jam
