PEMANFAATAN BUAH NIPAH (Nypa fruticans) SEBAGAI BAHAN BAKU PEMBUATAN SELAI

Abstract

            The aim of this research was to determine the best ratio of sugar and fruit flesh of nipa palm suitable into a made of palm jam. This research was conducted by using a Completely Randomized Design Experiment, with four treatments and four repetitions. Treatments for a made of jam were N₁ (fruit flesh of nipa palm 80% and sugar 20%), N₂ (fruit flesh of nipa palm 70% and sugar 30%), N₃(fruit flesh of nipa palm 60% and sugar 40%) and N₄ (fruit flesh of nipa palm 50% and sugar 50%). The collected data was analyzed statistically by using ANOVA and DMRT in the 5% level. The best ratio of fruit flesh of nipa palm and sugar was N₃ jam (fruit flesh of nipa palm 60% and sugar 40%) with moisture contens of 24.81%, ash 0.84%, total sugar 52.92% and viscosity 80.77%. The sensory test assessment of the chosen jam had a grey-yellow colored, palm aromatic, sweet tasted, unsticky textured and liked by panelist.

Keywords : Jam, nipa palm, sugar, raw material