PEMANFAATAN KOLANG KALING DAN BUAH NANAS TERHADAP MUTU SELAI CAMPURAN

Abstract

The purpose of this study was to obtain the best percentage of mixed kolang kaling and pineapple fruit to
meet the quality of jam baes on SNI No. 01-3746:2008. This study used experimental method using a complete
randomized design (RAL) consisting of five treatments with three replications to obtain fifteen experimental
units. The treatment of this study was the percentage of kolang kaling porridge and pineapple pulp: KN1
(90:10), KN2 (80: 20), KN3 (70: 30%) KN4 (60:40) and KN5 (50:50). Data were analyzed using Analysis of
Variance (ANOVA) and Duncan New Multiple Range Test (DNMRT) at 5% level. The best treatment of this
research was KN5 which had moisture content of 26,56%, ash content of 0,49%, crude fiber of 0,85%, total
dissolved solid of 65,20 °brix, sucrose content of 54,74%, viscosity 104421,22 cPs. The results of the sensory
test were descriptively colored of yellow, flavourful of kolang kaling and pineapple fruit, the taste of kolang
kaling and pineapple fruit, soft texture and overall assessment hedonic jam was favored by panelists.