PENGARUH PENAMBAHAN PEKTIN TERHADAP MUTU SELAI JAGUNG MANIS (ZeaMays.L).

Abstract

The purpose of this study was todetermine the effect of pection addition  on quality of sweet corn jam. This study uses a Completely Randomized Design (CRD) with 4 treatments and 4 replications. The treatment were jam without and with addition of pection 0,5%, 1%, and 1,5%, Data were statistically analyzed using analysis of varianca (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at 5% level. The results showed that the addition of pectin significantly effected water content, ash content, total soluble solids and organoleptic assessment. The best treatment from this results was 0,5% pectionaddtion with water content of 31.74%, ash content of 0.71%, , total soluble solids 72.67 brix, crude fiber content of 0.66%, with description of jam from the best treatment was taste of sweet corn, flavorful sweet corn, yellow and overall assesment showed that the jam.

Keywords: Jam, Pectin and Sweet Corn.