Variasi Konsentrasi Pektin Terhadap Kualitas Selai Labu Kuning (Cucurbita moschata Durch)

Abstract

This research aimed to get the best concentration in manufacturing pumpkin jam (Cucurbitamoschata Durch). The testing method was randomized design with 5 treatments and 3 multiplications. The treatment in this research were A1 (pectin 0.5% and 99.5% pumpkin porridge), A2 (pectin 0.75% and 99.25% pumpkin porridge), A3 (pectin 1% and 99% pumpkin porridge), A4 (pectin 1.25% and 98,75% pumpkin porridge) and A5 (pectin 1,5% and 98,5% pumpkin porridge). The data were analyzed statistically using ANOVA and DNMRT at 5% level. Thus, it had been proven that the addition of pectin significantly affected the results of the analysis. The choosen treatment consisted of 1.5% pectin, 98.5% pumpkin porridge (A5) which containt 46.54% water, 0.125% ash, 66.10% sucrose, 0.49% crude fiber and 73.01% dissolved solids. The description and hedonic results proved thatthe scent and taste was that of a yellow squash, with softtexture and brownish yellow in color, which overall were preferred by the panelists.

Keywords: jam, pectin, yellow squash, pumpkin.