EVALUASI MUTU SELAI JAHE OLES DENGAN PENAMBAHAN GULA KELAPA PADA KONSENTRASI YANG BERBEDA

Abstract

ABSTRACTThe purpose of this study was to obtain the best concentration of palm sugar is added in the spreadableginger jam and meet the quality standards of fruit jam (SNI 3746-2008). The experiment design used CompletelyRandomized Design (CRD) with 6 treatments and 3 replications. The treatment is palm sugar with concentration(45%; 50%; 55%; 60%; 65% and 70%, respectively). Data optained were analyzed statistically using Anovaand further tested with DNMRT at the level of 5%. The treatment gave significant effect on water content, ashcontent, total dissolved solids, hedonic test, descriptive test (color, brightness, aroma of ginger, ginger flavor,richness and subtlety) and had not significant effect on degree of acidity (pH), fiber content and descriptivetest (caramel aroma and taste of sugar). The best treatment on this research was ginger jam S1, with pH 4,33,moisture content of 22,98%, ash content 2,86%, total dissolved solids 69,93%, fiber content 0,19% and interms of acceptable sensory by panelist’s.

Key words: Jam, ginger, palm sugar.